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corn muffin cupcakes

Corn Cupcakes with Honey Buttercream

November 1, 2021 by Rachael Ng Leave a Comment

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

Yield: 12 Regular Cupcakes

Corn Cupcakes with Honey Buttercream

Corn Cupcakes with Honey Buttercream

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.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: corn cupcakes, corn muffin cupcakes, cornbread cupcakes, cornmeal cake, cornmeal cupcakes, dairy free cupcakes, honey buttercream

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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