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    Mini Cornmeal Cupcakes with Maple Butter Cream

    Published January 8, 2016. This post may contain affiliate links. Please read my disclosure policy.

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    Think of these Mini Cornmeal Cupcakes with Maple Butter Cream almost like cornbread muffins with maple, except they are packed in little bites and way more delicious.

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    The cornmeal cupcakes batter is the same as cornbread muffins except I may have put a little more sugar in it, but I can’t be sure :-).  Next spray PAM Original No-Stick Spray into a mini 24 muffin tin, ad in the batter and bake.

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    These will bake quick since they are so tiny.. Just wanted to warn ya ;-).

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    The buttercream consists of butter, powdered sugar and maple syrup.  Not too much now, just enough so you can taste it.

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    These little puppies are loaded with flavor and it will be very hard to only eat 1, so pace yourselves.  Not that I ate a bunch at one time or anything…  Ok I did.

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    Let's Cook - Chef Billy Parisi

    Mini Cornmeal Cupcakes with Maple Butter Cream

    Try these Mini Cornmeal Cupcakes with Maple Butter Cream that are absolutely packed with flavor.
    Servings: 12
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour

    Ingredients 

    For the Cupcakes:

    • 1 can of PAM® Original No-Stick Cooking Spray
    • 1 ½ cups of all-purpose flour
    • ½ cup of cornmeal
    • 1 teaspoon of baking powder
    • 1 teaspoon of baking soda
    • pinch of salt
    • ½ cup of unsalted butter
    • 1 cup of sugar
    • 2 eggs
    • ½ cup of whole milk
    • ¼ cup of sour cream

    For the Butter Cream:

    • 1 stick of unsalted butter
    • ½ cup of powdered sugar
    • 2 tablespoon of maple syrup

    Instructions

    • Preheat the oven to 350°.
    • For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt into a large bowl until combined, and set aside.
    • Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes.
    • Next, add in 1 egg at a time until they are completely mixed in, and then add in the milk and sour cream.
    • Add in the dry ingredients on low speed until it is completely mixed in
    • Spray the 24 count mini cupcake pan with PAM® Non-Stick Cooking Spray and divide the batter evenly into each cupcake slot.
    • Bake the pan in the oven at 350° for 20 to 25 minutes or until they are lightly browned and firm in the center, and cool to room temperature.
    • For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy.
    • Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes.
    • Once the cupcakes are cool, frost the cakes with the butter cream and serve.

    Nutrition

    Calories: 271kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 51mgSodium: 179mgPotassium: 110mgFiber: 1gSugar: 24gVitamin A: 320IUCalcium: 44mgIron: 1.1mg
    Course: Dessert
    Cuisine: American
    Author: Chef Billy PARISI