Try these Mini Cornmeal Cupcakes with Maple Butter Cream that are absolutely packed with flavor.
Servings: 12
Prep Time: 35 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Cupcakes:
1can of PAM® Original No-Stick Cooking Spray
1 ½cupsof all-purpose flour
½cupof cornmeal
1teaspoonof baking powder
1teaspoonof baking soda
pinchof salt
½cupof unsalted butter
1cupof sugar
2eggs
½cupof whole milk
¼cupof sour cream
For the Butter Cream:
1stick of unsalted butter
½cupof powdered sugar
2tablespoonof 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.