Wednesday, June 22, 2011

Cornbread Cupcakes with Honey Frosting



I don't know if I've mentioned this, but I am kind of obsessed with cupcakes. I think I just really like the idea of a mobile form of cake that I can walk around with and enjoy on the go, without having to sit down at a table with a plate and fork. And the fact that they are ultra adorable is also a contributing factor. I decided to make cornbread cupcakes because I have a friend from the south who had mentioned that the secret to amazing cornbread is using creamed corn, so I decided to try it out here with this recipe. After having made a nice little batch of them, I came to the conclusion that it is 100% true. The little sweet pieces of corn in the cupcakes are fantastic, and the honey frosting goes perfectly with the corn, especially since honey and butter and the two best toppings for cornbread in general.



Ingredients:

Cornbread Cupcakes

(1) 14.75 Ounce Can Creamed Corn
1 and 1/4 Cups Corn Meal
3/4 Cup Sour Cream
1/2 Cup Flour
1/3 Cup Sugar
1/4 Cup Whipping Cream (liquid, not the ready made kind)
4 Tablespoons Butter
2 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Vanilla Extract

Honey Frosting

1 and 1/2 Cups Powdered Sugar
1 Cup Butter, softened
1/2 Cup Honey


Preheat the oven to 350 degrees Fahrenheit. Mix together all of the dry ingredients in a medium sized bowl and set it aside. Then mix all of the wet ingredients together in a large bowl until they are thoroughly combined.


Gradually add the dry ingredients to the wet ingredients, and mix until just blended.


Line a cupcake pan with cupcake liners and then pour the cornbread mixture into the liners until they are each about 2/3rds full. Do not fill them higher than this, otherwise when they rise they will not stay firm and grow taller, but instead the batter will just spill over the sides and make a mess. You can also use stand-alone cupcake liners like I did and just place them on a regular baking sheet.

Place the pan in the oven and bake for 20 to 25 minutes, or until golden brown.


While the cupcakes are baking prepare the frosting. Mix together the butter and honey until completely combined. Add the powdered sugar and blend until smooth. Set aside.


When the cupcakes are done, remove them from the oven and allow them to cool for at least 30 minutes before frosting.


To frost them, simply spread about 1 tablespoon of the frosting over each cupcake. Enjoy!



24 comments:

  1. Corn muffins (or cupcakes) are my favourite and they look very lovely!

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  2. They looks absolutely stunning and incredible;.

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  3. These are so Oklahoma. You just sent me back to my childhood, standing up on tiptoes in the Aunties house to sneak what cooling baked goods I could reach from the counter. Lovely pictures as usual :) Well don!

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  4. They look so good. Frosted corn muffins, I love it! And the cups they are in are so cute!

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  5. Now, that sounds totally corny! LOL (Sorry, I couldn't resist)

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  6. These look heavenly! Kind of like a breakfast cupcake

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  7. I'm a cornbread-aholic, so I'd love these! Wow!

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  8. OMG, you had me at honey frosting. These look so good!

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  9. love love love!
    these are genius!

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  10. I'm drooling! Cornbread with frosting?! Yes, please!

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  11. Thanks all!

    @Parsley Sage: I love it when dishes can take me back to an old memory too, such a great and warm feeling.

    @Carolyn: Haha, I LOVE puns!! They are one of my favorite types of jokes :)

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  12. My goodness, they look good! The honey butter frosting sounds perfect.

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  13. looks good- I've never heard of baking with creamed corn.

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  14. These are SO cute! I love cornbread, but hate when I order a vanilla cupcake and it tastes like cornbread. Just call it what it is! But yum, since these actually have corn in them, I say you can eat them for dinner, too :)

    Sues

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  15. These sound really delicious and the perfect treat for a barbecue! I bet the creamed corn really does put these over the top in the yummy department, and that honey frosting sounds wonderful too:)

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  16. Thanks everyone! I'm glad you like them :D

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  17. That honey filling looks amaaazing, and paired with cornbread cupcakes? Genius!

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  18. I'm so excited to bake these! I decided to bake them and make some Frito Pie to go together, should prove do be delicious!

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  19. Oh man, that sounds like the perfect pairing! I am getting hungry just thinking about it....!

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  20. How many cupcakes does this recipe make?

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    Replies
    1. no eggs...I made this and they're awesome but what would adding a couple eggs do to the structure?

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    2. Good question, it would make the cupcakes moister, but you would also probably have to bake them longer since there would be more moisture in the batter so it would stay wet longer.

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