For a richer flavor, use brown butter in the cupcakes. Brown the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before adding it to the batter. To enhance the maple flavor, add a pinch of maple sugar to the buttercream. Store frosted cupcakes in an airtight container in the refrigerator.
Mini Cornmeal Cupcakes with Maple Butter Cream
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING36 People
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VIEWS0
Delight in these petite cornmeal cupcakes, each bite a symphony of textures and flavors. The subtle tang of sour cream in the cake perfectly complements the sweet, aromatic maple buttercream frosting. A delightful treat for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol25 mg
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Fiber0 g
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Protein1 g
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Saturated Fat4 g
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Sodium60 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Prepare a mini muffin tin with baking spray. (5 minutes)
02
StepIn a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until well combined. Set aside. (5 minutes)
03
StepIn a stand mixer fitted with the paddle attachment, cream together softened butter and granulated sugar on high speed until light and fluffy (about 6-8 minutes). Beat in eggs one at a time until fully incorporated. Gradually add milk and sour cream, mixing until just combined.
04
StepSlowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
05
StepFill each mini muffin cup about 2/3 full. (5 minutes)
06
StepBake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are lightly golden. (25 minutes)
07
StepLet the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (30 minutes)
08
StepFor the buttercream: In a stand mixer fitted with the paddle attachment, whip the softened butter on high speed until light and fluffy. (5 minutes)
09
StepGradually add the powdered sugar, mixing on low speed until combined. (5 minutes)
10
StepPour in the maple syrup and beat on high speed for 2-3 minutes until the buttercream is light, fluffy, and smooth. (3 minutes)
11
StepOnce the cupcakes are completely cool, frost them generously with the maple buttercream. Serve and enjoy! (10 minutes)
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