Cornbread Cupcakes Honey Frosting

These cornbread cupcakes with honey butter frosting combine the comforting warmth of classic cornbread with a sweet and creamy topping that feels like a little celebration in every bite. Perfect for parties, afternoon treats, or a cozy dessert, this recipe brings together simple ingredients into something special and memorable.

I first made these on a chilly weekend to bring some sunshine inside. The softness of the cupcakes and the sweet honey frosting instantly became favorites with everyone at the table.

Ingredients

• All-purpose flour: provides structure and softness& look for fresh, unbleached for best flavor
• Yellow cornmeal: the heart of cornbread texture and flavor& opt for medium grind for a tender crumb
• Granulated sugar: balances the corn's natural sweetness& adjust gently if you prefer less sweetness
• Baking powder: ensures the cupcakes rise light and fluffy& fresh powder is essential to rise properly
• Salt: enhances all the flavors& kosher or fine sea salt works well
• Unsalted butter melted: enriches the batter with richness and moisture& melt gently so it integrates smoothly
• Large eggs: bind the ingredients and add moisture
• Buttermilk: adds tang and tenderness& if unavailable, mix milk with a splash of vinegar or lemon juice as a substitute
• Honey: infuses natural sweetness and complexity in both batter and frosting& use pure honey if possible
• Unsalted butter softened (for frosting): creamy base that whips beautifully& room temperature is key
• Powdered sugar: sweetens and thickens the frosting for that smooth finish
• Vanilla extract: brings depth of flavor to the frosting
• Milk: adjust frosting consistency for easy spreading

Instructions

Sift and mix dry ingredients:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk thoroughly to ensure even distribution. This step is crucial to avoid uneven rising and helps create a uniform texture.

Whisk wet ingredients separately:

In another bowl, thoroughly combine the melted butter, eggs, buttermilk, and honey. Make sure everything is well blended to keep the batter smooth and pourable.

Combine wet and dry gently:

Pour the wet mixture gradually into the dry ingredients. Stir carefully until just combined. Overmixing can lead to tough cupcakes, so stop as soon as no dry flour remains.

Prepare muffin pan and fill:

Line your cupcake pan with paper liners. Divide the batter evenly so each liner is about two-thirds full. This allows space for the cupcakes to rise without spilling.

Bake and test doneness:

Place the pan in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 15 to 18 minutes and test by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.

Cool completely on a rack:

Transfer the cupcakes to a wire rack and let them cool fully before frosting. Frosting warm cupcakes can cause melting and affect the texture.

Make honey butter frosting:

Beat softened butter until light and creamy. Gradually add powdered sugar, honey, and vanilla extract. Continue beating until the frosting is smooth and fluffy. Add milk one tablespoon at a time to reach a spreadable consistency.

Frost and enjoy:

Using a spatula or piping bag, generously frost each cupcake. The frosting should be creamy but firm enough to hold soft peaks.

These cupcakes made a lasting impression when I brought them to a family reunion. The honey butter frosting was the star everyone asked for the recipe afterwards. Honey in this dish is my favorite ingredient because it adds both moisture and a natural floral sweetness that keeps these treats from ever feeling too heavy.

Storage Tips

Store cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for about a week or freeze uniced cupcakes well wrapped for up to two months.

Ingredient Substitutions

If buttermilk is unavailable, mix one tablespoon of lemon juice or white vinegar with just under one cup of milk and let it sit for five minutes before using. For a dairy-free version, coconut oil can replace butter and plant-based milk for buttermilk.

Serving Suggestions

These cupcakes pair wonderfully with fresh berries or a dollop of whipped cream for brunch or tea time. They also make a lovely handheld dessert for picnics or potlucks.

This classic recipe is simple yet impressive—perfect for both beginners and seasoned bakers looking for a quick treat.

FAQs about Recipes

→ What gives cornbread cupcakes their moist texture?

Buttermilk and melted butter contribute moisture and tenderness, creating a soft crumb in the cupcakes.

→ How is the honey butter frosting made smooth and creamy?

Beating softened butter with powdered sugar and honey gradually, and adding milk as needed, results in a fluffy, creamy frosting.

→ Can I substitute yellow cornmeal with another type?

Yellow cornmeal provides a distinct flavor and texture; fine-ground cornmeal can be used but may alter the crumb slightly.

→ How do I know when the cupcakes are fully baked?

Insert a toothpick in the center; if it comes out clean, the cupcakes are done baking.

→ What flavor does honey add to the frosting?

Honey adds natural sweetness and a subtle floral note that complements the buttery richness well.