Description
Delicious cornbread cupcakes topped with a sweet honey butter, perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the honey butter by mixing the softened butter and honey together until smooth.
- Once the cupcakes are done, let them cool slightly before topping with honey butter.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the batter.
- These cupcakes can be served warm or at room temperature.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cornbread Cupcakes with Honey Butter