Description
Corn mini cupcakes made with fresh corn, cornmeal, and topped with a rich honey brown butter frosting. Moist, sweet, and full of flavor!
Ingredients
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) buttermilk
1 teaspoon vanilla extract
1 1/2 cups (180g) all-purpose flour
1/2 cup (75g) cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh corn kernels (about 2 ears of corn)
1/2 cup (113g) unsalted butter (for browning)
2 cups (240g) powdered sugar
2 tablespoons honey
1–2 tablespoons milk
Instructions
1. Preheat oven to 350°F (175°C) and line a mini cupcake pan with paper liners or grease lightly.
2. Cream butter and sugar until fluffy, about 2–3 minutes.
3. Add eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
5. Add dry mix to wet, alternating with buttermilk. Mix just until combined.
6. Fold in fresh corn kernels.
7. Spoon batter into cupcake liners, filling 3/4 full.
8. Bake for 13–15 minutes, or until a toothpick comes out clean.
9. Let cool in pan for 5 minutes, then transfer to wire rack.
10. Brown butter in a saucepan, then beat with powdered sugar, honey, and milk.
11. Frost cooled cupcakes and garnish if desired.
Notes
For a savory variation, add jalapeños and cheddar cheese.
Store unfrosted cupcakes at room temp; refrigerate frosted ones.
Freeze unfrosted cupcakes and thaw before serving.
Add cinnamon or citrus zest to frosting for seasonal twists.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini cupcakes
- Calories: 145
- Sugar: 14g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg