Mini Cornmeal Cupcakes With Maple Butter Cream

Name: Mini Cornmeal Cupcakes With Maple Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PAM(R) Baking Spray; 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 pinch salt; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 eggs; 1/2 cup whole milk; 1/4 cup sour cream; Maple Butter Cream:; 1/2 cup unsalted butter; 1 1/2 cups confectioners' sugar; 2 tablespoons pure maple syrup

Servings: persons

PAM(R) Baking Spray
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole milk
1/4 cup sour cream
Maple Butter Cream:
1/2 cup unsalted butter
1 1/2 cups confectioners' sugar
2 tablespoons pure maple syrup

1
Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
2
For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
3
Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
4
Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
5
For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

1220

kcal

Calories

Fat

174

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 15 ingredients. The key ingredients include: PAM(R) Baking Spray, 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon baking powder, and more.

Yes, Mini Cornmeal Cupcakes With Maple Butter Cream 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!