Cornbread Cupcakes Honey Butter (Printable Version)
Moist cornbread cupcakes paired with creamy honey butter frosting, offering a sweet and buttery flavor combination.
# What You'll Need:
→ Batter
01 -
1 cup all-purpose flour
02 -
1 cup yellow cornmeal
03 -
1/2 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
06 -
1/2 cup unsalted butter, melted
07 -
2 large eggs
08 -
1 cup buttermilk
09 -
1/4 cup honey
→ Honey Butter Frosting
10 -
1/2 cup unsalted butter, softened
11 -
3 cups powdered sugar
12 -
1/4 cup honey
13 -
1 teaspoon vanilla extract
14 -
2 to 3 tablespoons milk, as needed
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F and line a cupcake pan with paper liners.
02 -
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
03 -
In a separate bowl, whisk melted butter, eggs, buttermilk, and honey until fully incorporated.
04 -
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
05 -
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
06 -
Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
07 -
Beat softened butter until creamy. Slowly add powdered sugar, honey, and vanilla extract, beating until smooth and fluffy. Add milk gradually to achieve desired consistency.
08 -
Pipe or spread the honey butter frosting over cooled cupcakes before serving.
# Additional Notes:
01 -
For a lighter texture, avoid overmixing the batter once wet and dry ingredients are combined.