Embrace the summer corn season with these light and tender Cornbread Cupcakes topped with a sweet silky 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.
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!
Cornbread Cupcakes
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 butter, softened
- 1 cup honey
- 1 cup sugar
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla
- Honey Buttercream Frosting, recipe below
Instructions
- 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 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!).
Honey Buttercream Frosting
Ingredients
- 3/4 cup milk
- 1/4 cup heavy whipping cream
- 1/4 cup flour
- 1 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup honey
- 1/2 teaspoon vanilla
- Pinch of salt
Instructions
- 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.
Notes
These were fantastic!!!! I have been on a cupcake making kick lately and these turned out wonderful!!! The icing was delicious…but I was confused as to the purpose of the roux. After the extra steps it still didn’t set up very well. But the cupcakes were a huge hit!!!
The roux is to make this an ermine frosting. It allows the frosting to thicken without adding so much powdered sugar. Instead of cooking it in the freezer you could just beat it in the mixer for 15-20 minutes and allow it to completely cool that way like done in a meringue frosting. I haven’t made these in forever so I’ll revisit with recipe to write better instructions for the frosting. Glad you liked the cupcakes Leslie! 🙂
What size eggs did you use? Large or Jumbo?
I always use large.
Hi, do you mean heavy whipping cream?
Is it one cup of butter or one cup AND 2 STICKS?
Sorry for the confusion. It’s just 1 cup of butter (which is 2 sticks).
just made these today and they were amazing. light and fluffy cake but still cornbready enough to satisfy my southern craving. The honey is so subtle but it makes the cake that much sweeter . And the icing is so smooth and wonderful, like a sweet cream. i was confused by the roux, but it tastes amazing. Thank you for this recipe, i think it just became one of my favorites
Valerie, So glad you enjoy it! I’m sorry it was confusing but I’m glad it turned out.
Just wondering….do you consider these to be savory like traditional cornbread, or are they sweet like desserty??
They are sweet like a dessert. They are delicious!
I made this recipe recently, and the cupcakes were sublime! They were a big hit for adults and kids alike.
I saw these on Foodgawker and they stopped me dead in my tracks. BEAUTIFUL presentation! And such a fantastic flavor combo! I can’t wait to try these!
Thank you Annie! Yes, corn + honey + butter= fabulous! Hope you get to try these soon.
Draga Melani, koji objektiv si ovde koristila, fotografije su prelepe!
Dear Melanie, which lens you used here, the photos are beautiful!
Thank you Aliki! I am currently using a D5200 Nikon with a 50mm f/1.8 lens.
Thank you. 🙂
these cupcakes look delicious! i definitely would be trying the recipe.. but i doubt my cupcakes would turn out as perfect as yours!
Thanks Thalia! I’m sure yours will turn out lovely as all of your food. 🙂
Beautiful picutes, wauw! And yummy recipe! 🙂
Julia, Onekitchenblog.com
They are addicting! Thanks Julia!
These look so great i love them!!!!!!!!
Okay, I need to make these. They look beautiful and sound absolutely delectable. Pinning for later!
Thank Sarah! I hope you get around to making these. 🙂
These look amazing! And you’ve totally outdone yourself with these gorgeous pictures!
Happy Monday!
Thank’s Melanie!