Brown Sugar Corn Cake Cupcake Recipe

Name: Brown Sugar Corn Cake Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons granulated sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 1 1/2 cups cake flour; 1 1/4 cups packed brown sugar; 1 cup corn; 2/3 cup (11 tablespoons) unsalted butter, at room temperature; 1/2 cup milk, at room temperature; 1/2 cup frozen strawberries; 1 1/2 teaspoons baking powder; 1 teaspoon vanilla; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 eggs, at room temperature; 4 cups confectioners' sugar; 1 1/2 cups cream cheese, at room temperature; 1 cup (2 sticks) unsalted butter, at room temperature; 1 1/2 teaspoons vanilla; 2 cups fresh strawberries, diced

Servings: persons

1 cup graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups cake flour
1 1/4 cups packed brown sugar
1 cup corn
2/3 cup (11 tablespoons) unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 cup frozen strawberries
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature
4 cups confectioners' sugar
1 1/2 cups cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla
2 cups fresh strawberries, diced

1
For the graham cracker crumbs: Mix the graham cracker crumbs and granulated sugar together in a medium bowl.
2
Stir in the melted butter with a fork until the crumbs are well coated.
3
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 liners.
4
Using an electric mixer, cream together the cake flour, brown sugar, corn, butter, milk, strawberries, baking powder, vanilla, baking soda, salt and eggs.
5
Scoop the batter into the cupcake liners, sprinkle each with 1 tablespoon of the graham cracker crumbs and bake until cooked through, 20 to 22 minutes.
6
Let the cupcakes cool completely before frosting.
7
For the frosting: Using an electric mixer, cream together the confectioners' sugar, cream cheese, butter and vanilla until fluffy.
8
To assemble: Core out the center of each cupcake and fill with some of the chopped strawberries.
9
Top each with some of the frosting, and a few chopped strawberries.

2661

kcal

Calories

134

Fat

345

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 4 tablespoons granulated sugar, 1/4 cup (1/2 stick) unsalted butter, melted, 1 1/2 cups cake flour, and more.

Yes, Brown Sugar Corn Cake Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar Corn Cake Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions