Jalapeno Popper Corn Cupcakes Recipe

Name: Jalapeno Popper Corn Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups all-purpose flour; 1 cup sugar; 1/2 cup cornmeal; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup 2% milk; 1/2 cup olive oil; 1/2 teaspoon vanilla extract; 3/4 cup frozen corn, thawed; 2 tablespoons finely chopped seeded jalapeno pepper; 1/4 cup panko (Japanese) bread crumbs; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1-3/4 cups confectioners' sugar; 1 teaspoon vanilla extract; Sliced jalapeno peppers

Servings: persons

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
1/4 cup panko (Japanese) bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers

1
In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
2
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350u00b0 for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3
Place bread crumbs on an ungreased
4
. Bake at 400u00b0 for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.

1032

kcal

Calories

Fat

118

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.

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

You need 17 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 1 cup sugar, 1/2 cup cornmeal, 2 teaspoons baking powder, and more.

Yes, Jalapeno Popper Corn Cupcakes 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.

Jalapeno Popper Corn Cupcakes

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