Mini Corn Cupcakes With Cream Cheese Frosting And C

Name: Mini Corn Cupcakes With Cream Cheese Frosting And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mini cupcakes; 3/4 cup Sugar; 1/2 cup Unsalted butter at room temperature; 1 Egg; 1 cup Flour; 1 teaspoon Baking Powder; 1 cup Corn puree; Corn Cream Cheese Frosting and Coconut; 8 ounces Cream Cheese; 5 tablespoons Unsalted butter slightly cooler them room temperature; 1 cup Confectionary Sugar, Sifted; 1 teaspoon Vanilla Extract; 1/2 cup Corn Puree; 1 1/2 cups Coconut flakes (more if desire)

Servings: persons

For the mini cupcakes
3/4 cup Sugar
1/2 cup Unsalted butter at room temperature
1 Egg
1 cup Flour
1 teaspoon Baking Powder
1 cup Corn puree
Corn Cream Cheese Frosting and Coconut
8 ounces Cream Cheese
5 tablespoons Unsalted butter slightly cooler them room temperature
1 cup Confectionary Sugar, Sifted
1 teaspoon Vanilla Extract
1/2 cup Corn Puree
1 1/2 cups Coconut flakes (more if desire)

1
["Preheat the oven at 350F degrees
2
Prepare a mini cupcake baking pan with liners of choice
3
With the mixer on medium speed, cream sugar and butter
4
Add the Egg
5
Slowly add the flour and baking powder
6
Turn the mixer off and gently fold in the corn puree.
7
To make the corn puree simple beat the corn on the blender or food processor, Just one or two minutes. You will want some corn chunks to bite into.
8
Bake for 10 to 12 minutes.
9
Let it cool before add the frosting", "In the mixer with low speed, beat the cream cheese with butter until very creamy
10
Slowly add the sifted confectionary sugar
11
Add the vanilla extract
12
Gently, fold in the corn puree
13
Put in the refrigerator for a few minutes before using.
14
Decorate the cupcakes with the frosting and garnish with a lot of coconut flakes."]

1089

kcal

Calories

Fat

131

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 14 ingredients. The key ingredients include: For the mini cupcakes, 3/4 cup Sugar, 1/2 cup Unsalted butter at room temperature, 1 Egg, and more.

Yes, Mini Corn Cupcakes With Cream Cheese Frosting And Coconut 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!

Mini Corn Cupcakes With Cream Cheese Frosting And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions