Description
Delicious cornbread cupcakes topped with creamy honey butter frosting, perfect for any gathering.
Ingredients
Scale
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then mix in the milk and melted butter until smooth.
- Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Scoop the batter into the lined cupcake tins, filling about two-thirds full.
- Bake for 18-20 minutes, checking with a toothpick for doneness.
- Cool in the tin for a few minutes before transferring to a wire rack.
- For the frosting, beat softened butter in a bowl, then gradually mix in powdered sugar, honey, and a splash of milk until smooth.
- Once cooled, frost the cupcakes generously with honey butter frosting.
Notes
These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cornbread cupcakes, honey butter frosting, southern dessert, family recipe