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.I was really tempted to make these again just to get a picture of one with a bite taken out to show you guys the beautiful crumb but I had to tell myself “No!”. First, because I need to chill out and just take what I’ve got and second, I really need to work on eating less dessert. :/ My friend who’s an RD suggested on her blog to have dessert once a week and I’m still just trying to work on getting it down to once a day!
The cornbread cupcake without the frosting is D-licious and I would be completely satisfied with stopping there (we totally snagged a few while still warm… mmmm!) but why not add more butter and sugar?!
Okay, so let me tell you about the frosting. I think it’s pretty common for people to eat butter and honey on their cornbread, am I right?! Anyway, I wanted that taste but in a pretty form. I didn’t want it to be sugar overload so I used the same method for the frosting as I did in my Better Than Anything Cupcakes to bring you silkly smooth and perfectly sweetened Honey Buttercream Frosting. 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!
- 2⅔ cup all-purpose flour
- ⅔ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup honey
- 1 cup sugar
- 1 cup milk
- ½ cup sour cream
- 4 eggs
- 1 teaspoon vanilla
- Honey Buttercream Frosting (recipe below)
- Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
- In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside
- 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.
- Fill tins ⅔ 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!).
- ¾ cup milk
- ¼ cup cream
- ¼ cup flour
- 2 sticks butter, softened
- 2 cups powdered sugar
- ¼ cup honey
- ½ teaspoon vanilla
- Pinch of salt
- In a small sauce pan, whisk together milk, cream, and flour over medium-high heat. Once it gets thick (3-5 minutes) remove from heat, pour into a shallow bowl and place in the freezer for 15-20 minutes but give it a stir after 10 minutes (you can also cover and place in the fridge for a few hours or overnight). Remove from the freezer once the mixture is room temperature or cool.*
- While the cooked mixture is in the freezer, using an electric mixer, beat butter for 2 minutes on medium speed. Add the honey and powdered sugar and starting out on low (so you don't get a white cloud in your face) mix until light and fluffy. Add the cooled cooked mixture in a little at a time while mixing and beat until fully combined. If needed, add a little milk (1 tablespoon at a time) to thin or powdered sugar to thicken.
- Spread on with a knife or place in a pastry bag with a star tip and pipe on.