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5 from 8 votes

Cornbread Cupcakes

This recipe can easily be halved to make just 15 cupcakes.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 30
Author: Garnish and Glaze


  • 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


  • 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!).