Corn Yellow Pepper Cupcake Recipe

Name: Corn Yellow Pepper Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups sugar; 3 organic eggs; 3/4 cup organic corn puree; 3/4 cup vegetable oil; 1/4 cup organic yellow pepper puree; 1 teaspoon vanilla extract; 8 ounces organic powdered sugar; 1/4 cup pasteurized egg whites; 1 pound unsalted organic butter; 1 cup organic corn puree

Servings: persons

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 organic eggs
3/4 cup organic corn puree
3/4 cup vegetable oil
1/4 cup organic yellow pepper puree
1 teaspoon vanilla extract
8 ounces organic powdered sugar
1/4 cup pasteurized egg whites
1 pound unsalted organic butter
1 cup organic corn puree

1
For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners.
2
Sift together the flour, baking powder and salt into a bowl.
3
Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment.
4
Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing.
5
Slowly add the sifted dry ingredients and keep mixing for 30 more seconds.
6
Pour the batter into the cupcake pans and bake for 14 minutes.
7
Let cool completely.
8
For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes.
9
Add the butter and mix for 10 minutes to combine.
10
To finish, add the corn puree to the buttercream 1/2 cup at a time.
11
Pipe the corn buttercream on top of the cupcakes using any tip you like.

2167

kcal

Calories

148

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups sugar, and more.

Yes, Corn Yellow Pepper 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.

Corn Yellow Pepper Cupcake

How did you like this recipe?

Frequently Asked Questions