Description
Experience a delightful blend of flavors with these fluffy corn cupcakes topped with smooth honey buttercream—perfect for every occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 large eggs
- 1 cup canned sweet corn, drained
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
- ¼ cup honey
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well blended.
- In another bowl, mix milk and eggs until frothy. Stir in melted butter and sweet corn.
- Pour the wet ingredients into the dry mixture and gently fold until just combined.
- Scoop batter into cupcake liners until three-quarters full. Bake for 18–20 minutes or until a toothpick comes out clean.
- While cupcakes cool, beat softened butter until creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in honey and vanilla extract until fully combined.
- Once cupcakes are completely cool, generously frost them with honey buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 26g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg