Description
Delicious cornbread cupcakes topped with sweet honey butter frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup honey
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup honey (for frosting)
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk, as needed (for frosting)
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, eggs, buttermilk, and honey until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- Beat softened butter until creamy. Slowly add powdered sugar, honey, and vanilla extract, beating until smooth and fluffy. Add milk gradually to achieve desired consistency.
- Pipe or spread the honey butter frosting over cooled cupcakes before serving.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg