Description
Indulge in these delightful corn cupcakes topped with creamy honey buttercream, perfect for any occasion and guaranteed to satisfy your sweet cravings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup canned sweet corn, drained
- 2 cups powdered sugar
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease them well.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt until combined.
- In another bowl, cream together the softened butter and sugar until fluffy. Add eggs one at a time, followed by milk and vanilla extract.
- Fold the dry mixture into the wet mixture until just combined. Gently stir in the sweet corn.
- Pour the batter into prepared cupcake liners about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- While the cupcakes cool, beat the softened butter in a bowl until creamy.
- Gradually add powdered sugar, followed by honey and vanilla extract. Beat until light and fluffy.
- Once cupcakes are completely cooled, pipe on honey buttercream frosting generously.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg