Description
Delicious cornbread cupcakes topped with a creamy honey butter frosting, perfect for a fun treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp 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 tsp vanilla extract
- 2–3 tbsp milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, buttermilk, and honey until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, honey, and vanilla extract, beating until smooth and fluffy. Add milk as needed to reach the desired consistency.
- Frost the cooled cupcakes with the honey butter frosting and enjoy!
Notes
- For a richer flavor, let the butter for frosting come to room temperature before beating.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg