Description
Corn Cupcakes with Honey Buttercream are a delightful fusion of sweet corn and creamy honey frosting, creating an unforgettable treat that’s perfect for any occasion. These airy cupcakes evoke the essence of summer gatherings and family celebrations, offering a unique flavor experience that will leave your guests craving more. Each bite bursts with sweet corn kernels and is topped with a luscious honey buttercream, making these cupcakes both visually stunning and irresistibly delicious.
Ingredients
Scale
- 1 cup corn kernels (fresh or canned)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 cup powdered sugar
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together flour, sugar, baking powder, and a pinch of salt.
- In another bowl, cream the butter and sugar until light and fluffy, about three minutes.
- Add eggs one at a time to the butter mixture, mixing well after each addition. Gradually stir in milk until combined.
- Fold in corn kernels until evenly distributed.
- Fill muffin tins two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with honey buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 215
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg