Description
Deliciously moist cornbread cupcakes topped with creamy honey butter frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- ½ cup honey (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a large mixing bowl, combine cornmeal, flour, sugar, and baking powder. Stir until well combined.
- In a separate bowl, mix eggs, milk, and melted butter. Blend until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently.
- Fill cupcake liners about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow them to cool in the pan for about 5 minutes before transferring to a wire rack.
- For the frosting, beat softened butter until creamy, then gradually mix in powdered sugar and honey. Adjust thickness with milk if necessary.
- Once cupcakes are cool, pipe or spread frosting on top and garnish as desired.
Notes
For a dairy-free version, substitute melted butter with coconut oil. You can also add chopped pecans or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cornbread, cupcakes, honey butter frosting, dessert, southern