CORNBREAD CUPCAKES WITH HONEY BUTTERCREAM FROSTING

CORNBREAD CUPCAKES WITH HONEY BUTTERCREAM FROSTING 

Oh my, these honey cornbread cupcakes are addicting! Often cornbread is dry and crumbly, but these cupcakes are super moist and fluffy. And yes, it’s a cupcake NOT a muffin. There’s a difference and you’ll be able to tell with your first bite.

The only corn in these cupcakes is the cornmeal but I guess you could throw in some kernels or sprinkle some on top. Oh and you can drizzle honey on top too but when I tried it the honey pulled together into droplets rather than have that drizzled look like chocolate or caramel.

Can’t wait for you to try these! They would be perfect for a harvest or farm themed party… or just if you want something yummy. 

Enjoy!

Ingredients

• 2 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup 2 sticks butter, softened
• 1 cup honey
• 1 cup sugar
• 1 cup milk
• 1/2 cup sour cream
• 4 eggs
• 1 teaspoon vanilla
• Honey Buttercream Frosting recipe below

Instructions

1. Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside
3. In a large mixing bowl, use and electric mixer (hand or standing) to beat butter, honey, and sugar together until light and fluffy (2 minutes). Beat in the eggs one at a time. Add all the liquid ingredients along with half of the dry and mix until almost fully combined. Add the remaining dry ingredients and mix until well combined.
4. Fill tins 2/3 full (30 regular size cupcakes) and bake for 15-18 minutes until toothpick come out clean (start making the frosting while cupcakes are cooking). Cool for 5 minutes in tins and then remove onto a wire rack to cool completely. Pipe on frosting when cooled (or just eat them as is because they are D-licious!).

More Delicious Recipe CORNBREAD CUPCAKES WITH HONEY BUTTERCREAM FROSTING@garnishandglaze.com