This recipe is sponsored by In The Raw®, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Sweet and fluffy Corn Cupcakes with Honey Buttercream and Honey In The Raw® drizzle! These flavorful cornbread-turned-cupcakes will be the perfect addition to your next cozy get-together!

Corn Cupcakes with Honey Buttercream

I’ve been dreaming about creating these cupcakes for months now. I love cornbread muffins, and I just knew that using cornmeal in my classic cupcake recipe would give me the fluffy, sweet, corn-y cupcakes that I’ve been craving! Add a honey buttercream on top, and these cupcakes are just a dream. Of course I also topped them with a drizzle of Honey In The Raw® for extra oomph (and honey flavor).

Don’t let the cornmeal confuse you, these cupcakes come together like a classic cake batter. You’ll beat together the Sugar In The Raw® and butter – since this is a raw, turbinado sugar, you want to spend some extra time beating these ingredients together. Then you’ll begin adding the dry ingredients and milk, alternating between the two, until you have a smooth cake batter. That batter will resemble a cake batter, not a cornbread batter. Once the cupcakes are baked and cooled, you beat together the frosting ingredients. The added honey creates a smooth frosting texture perfect for piping.

Ingredients You’ll Need

• All-purpose flour is the standard baking flour. I like to use an unbleached version, but any all-purpose flour will work in this recipe. If your flour looks clumpy at all, I recommend sifting it.
• Yellow cornmeal is made from yellow corn, and it’s different than corn flour. Make sure what you buy/use for this recipe is yellow cornmeal. This cornmeal will give the cupcakes that familiar cornbread flavor!
• Baking powder + baking soda perfectly leaven these cupcakes.
• Salt enhances flavor and cuts sweetness.
• Plant-based butter is used in both the cake batter and frosting. Feel free to use your favorite plant-based butter or regular butter. The important thing is that it’s softened prior to beating. If you plan to use a tub “butter” then you can use it straight from the refrigerator as it’s already soft.
• Sugar In The Raw® Turbinado Sugar is a heartier sugar with big, golden crystals. Since it’s unbleached, the crystals keep their rich flavor and color of the natural molasses. This sugar can be used 1:1 in baking!
• Eggs help bind the ingredients and keep these cupcakes fluffy.
• Vanilla extract adds flavor to both the cupcakes and frosting.
• Oat milk moistens the batter and thins out the frosting. Feel free to use your favorite plant-based milk or regular cow’s milk.
• Vegetable shortening acts a thickener in the frosting. It stiffens the buttercream, which can sometimes end up too thin thanks to the plant-based butters. If you’d like, you can replace the shortening with more butter, but you may need less milk in the frosting.
• Powdered sugar bulks up the frosting – there are no substitutes for powdered sugar.
• Honey In The Raw® is a delicious, raw, and unfiltered honey used to flavor the buttercream frosting. It’s also drizzled on top of each cupcake as a sweet finish!

More Recipes You Might Like

Sweet Corn Muffins

Cranberry Chai Spice Cupcakes

Lemon Ginger Cupcakes

Mulled Apple Cider Cake with Penuche Frosting

Continue to Content

Yield: 12 Regular Cupcakes

Corn Cupcakes with Honey Buttercream

Print

Sweet and fluffy cornmeal cupcakes topped with a delicious honey buttercream frosting! These sweet, little cakes are perfect for your next get-together!

Prep Time 30 minutes

Cook Time 18 minutes

Additional Time 2 hours

Total Time 2 hours 48 minutes

Ingredients

Corn Cupcakes

• 1 1/4 cups (163g) all-purpose flour
• 1/2 cup (80g) yellow cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) plant-based butter, softened (or regular butter)
• 2/3 cup (142g) Sugar In The Raw®
• 2 large eggs, room temp
• 1 tsp vanilla
• 1 cup oat milk, room temp (or other milk)

Honey Buttercream

• 1/2 cup (113g) plant-based butter, softened
• 1/4 cup (48g) vegetable shortening (or more butter)
• 1/2 tsp vanilla extract
• 1/4 cup Honey In The Raw® (+ more to drizzle)
• 6 cups (720g) powdered sugar
• ~3 Tbsp oat milk (or other milk)

Instructions

1. Preheat your oven to 350°F and prepare your cupcake pan by adding paper liners to the wells.
2. Bring your eggs and milk to room temperature - place the eggs in a glass of warm water for around 10 minutes. Heat the milk until just slightly warm/room temp.
3. In a medium bowl, sift the flour, cornmeal, baking powder, baking soda, and salt. Whisk to evenly combine; set aside.
4. In a large bowl, add the softened butter and sugar. Beat the ingredients for 1 minute. Add the room temperature eggs and vanilla and beat for an additional minute.
5. Add 1/3 of the dry ingredients and beat until combined. Add 1/2 of the milk and beat until combined. Repeat, alternating dry ingredients and milk until you add the last 1/3 of the dry ingredients. Beat until smooth.
6. Scoop or spoon the batter into the lined cupcake pan, filling 3/4 full - you may have a small bit of batter leftover.
7. Bake at 350°F for 15-18 minutes or until a toothpick inserted into a cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes before carefully removing to a cooling rack to cool completely.
8. Once the cupcakes are totally cool, you can make the frosting. In a large bowl, beat together the butter and shortening. Beat in the vanilla extract and honey. Begin beating in the powdered sugar, 1-2 cups at a time. Once you've added all the powered sugar, you can begin adding the oat milk, 1 Tbsp at a time, until your buttercream reaches a thick but spreadable consistency.
9. Add the frosting to a piping bag fitted with your favorite tip and frost all of the cupcakes. Just before serving, drizzle each cupcake with extra Honey In The Raw®.
10. Store leftover cupcakes in an airtight container at room temperature.

Notes

1. Butter: feel free to use plant-based butter or regular butter - just make sure your butter is softened. If you plan to use a tub "butter" then you can use it straight from the refrigerator as it's already soft.
2. Vegetable shortening: this helps stiffen the buttercream, but you can also use butter in its place. You may need to use less milk if you choose to do this.
3. Milk: I like to bake with oat milk or almond milk, but any kind of milk will work in this recipe. The important thing is to use room temperature milk.

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred