Imagine sinking your teeth into a warm, fluffy cornbread cupcake topped with a luscious honey buttercream frosting that melts in your mouth—pure bliss! These delightful "Cornbread Cupcakes with Honey Buttercream Frosting" are not just a treat for the taste buds; they bring a touch of Southern charm to any occasion. Perfect for gatherings, picnics, or simply as a sweet indulgence, these cupcakes are sure to impress family and friends alike. Ready to elevate your baking game and create a dessert that will have everyone coming back for seconds? Let’s dive into this delicious recipe that’s as easy as it is irresistible!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 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
- 2 cups powdered sugar
- 1/4 cup honey
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the milk, vegetable oil, and eggs until thoroughly mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some small lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the honey buttercream, beat the softened butter in a stand mixer until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Slowly drizzle in the honey and beat on medium-high speed until the frosting is light and fluffy, about 3-4 minutes.
- Once cupcakes are completely cool, pipe or spread the honey buttercream on top of each cupcake.
- Optional: Garnish with a light drizzle of honey or a sprinkle of cornmeal for decoration.
Tips
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. A few lumps are perfectly fine and will lead to a lighter texture in your cupcakes.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the best mixing results. This helps create a smooth batter and fluffy frosting.
- Perfect Baking Time: Keep an eye on your cupcakes as they bake. Start checking for doneness at 15 minutes by inserting a toothpick; it should come out clean when they’re ready.
- Cooling is Key: Allow the cupcakes to cool completely before frosting. This prevents the buttercream from melting and ensures a beautiful presentation.
- Customize Your Frosting: Feel free to add a pinch of cinnamon or a splash of vanilla extract to the buttercream for an extra flavor boost.
- Garnish for Flair: A light drizzle of honey or a sprinkle of cornmeal on top of the frosted cupcakes adds an attractive finishing touch and enhances the cornbread flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg
