Description
Delightful cornbread cupcakes topped with a creamy honey butter frosting, perfect for family gatherings and celebrations.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk (or almond milk)
- 1/4 cup honey
- For the Honey Butter Frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup honey; 1-2 tablespoons milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners or grease it lightly with cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- Cream the butter and sugar together until light and fluffy. Add the eggs, milk, and honey, mixing well.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Prepare the frosting by mixing the softened butter, powdered sugar, honey, and milk until smooth.
- Frost the cooled cupcakes with the honey butter frosting and serve.
Notes
For a vegan option, replace eggs with flaxseed meal or applesauce. For added flavor, consider spices like cinnamon or nutmeg in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cornbread, cupcakes, honey butter frosting, dessert, baking