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Categories:
cupcakes baking powder baking soda salt black pepper cream-style corn non fat unsalted butter syrup fresh corn kernels Honey Butter butter honey sugar salt
Viewed: 66 - Published at: 7 years agoIngredients
- Cornbread Cupcakes
- 1 8-ounce package corn muffin mix
- 2.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 15-ounce can cream style corn
- 1/2 cup non-fat Greek yogurt
- 1/4 cup unsalted butter, softened
- 1/3 cup raw agave syrup
- 1 cup fresh corn kernels
- 1 large jalapeno, finely diced
- Honey Butter Frosting
- 1 cup butter, softened
- 1/2 cup honey
- 1 cup confectioner's sugar
- 1/4 teaspoon salt
Method
- Preheat oven to 350.
- Mix together the dry ingredients in a large mixing bowl.
- Mix together the liquid ingredients (starting with creamed corn) plus the fresh corn into a smaller bowl. You can scrape the corn off the cob right into the bowl.
- Slowly whisk the liquid ingredients into the dry ingredients until well combined. Add the jalapenos and stir until combined.
- Spray a mini cupcake or muffin tin with cooking spray. Make sure you spray it good so the cupcakes don't stick. Fill each pocket with about 2-3 tablespoons of batter. Make sure you don't overfill - you need to give these babies some room to grow.
- Bake for 15-18 minutes or until the cupcakes are golden brown.
- Mix together the softened butter and honey. Then slowly whisk in the sugar and salt. Using an electric mixer (or a strong arm) whisk the ingredients quickly until they achieved the desired frosting consistency. Put in the fridge to cool while the cupcakes are baking.
- Once the cupcakes are done, let them cool completely. Top each cupcake with a small spoonful of frosting. You can add a few diced jalapenos are toppings for those who like a little extra spice.
