Description
Sweet and savory meet in these irresistible Fresh Corn Cupcakes! Topped with a nutty Brown Butter Honey Frosting, they are summer in every bite.
Ingredients
Scale
- 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)
Frosting:
- 1/2 cup (113g) unsalted butter
- 2 cups (240g) powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in buttermilk and vanilla.
- Whisk together flour, cornmeal, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in corn kernels.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Melt butter in a saucepan over medium heat until browned and nutty. Let cool slightly.
- Combine browned butter, powdered sugar, honey, and 1 tablespoon milk. Beat until smooth, adding more milk if needed.
- Frost cooled cupcakes.
Notes
- Use fresh corn for the best flavor.
- Don’t overmix the batter.
- Cool cupcakes completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: corn cupcakes, brown butter frosting, honey frosting, summer cupcakes, sweet corn, cornmeal cupcakes, fresh corn recipe
