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!
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- 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)
- 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)
- Preheat your oven to 350°F and prepare your cupcake pan by adding paper liners to the wells.
- 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.
- In a medium bowl, sift the flour, cornmeal, baking powder, baking soda, and salt. Whisk to evenly combine; set aside.
- 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.
- 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.
- Scoop or spoon the batter into the lined cupcake pan, filling 3/4 full - you may have a small bit of batter leftover.
- 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.
- 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.
- 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®.
- Store leftover cupcakes in an airtight container at room temperature.
- 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.
- 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.
- 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.