Description
A delightful sweet treat recipe featuring moist corn cupcakes topped with rich brown butter honey frosting.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/4 cup brown butter (cooled)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, mix the cooled brown butter with honey and beat until smooth.
- Frost the cooled cupcakes with the brown butter honey frosting.
Notes
- Ensure the brown butter is cooled before mixing it into the frosting.
- These cupcakes can be stored in an airtight container for up to 3 days.
- For a richer flavor, add a pinch of cinnamon to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Corn Cupcakes, Brown Butter Honey Frosting, Sweet Treat Recipe