Sweet Corn Cupcakes Recipe

Name: Sweet Corn Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup reduced-fat plain yogurt; 1-1/4 cups fresh or frozen corn, thawed, divided; 1/4 cup unsalted butter, softened; 1/4 cup sugar; 1/4 cup packed brown sugar; 1 large egg; 1-1/4 cups cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup unsalted butter, cubed; 1 cup confectioners' sugar; 1 teaspoon molasses; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt

Servings: persons

1/3 cup reduced-fat plain yogurt
1-1/4 cups fresh or frozen corn, thawed, divided
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsalted butter, cubed
1 cup confectioners' sugar
1 teaspoon molasses
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1
Preheat oven to 350u00b0. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended.
2
In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn.
3
Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely.
4
For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.

830

kcal

Calories

Fat

102

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 15 ingredients. The key ingredients include: 1/3 cup reduced-fat plain yogurt, 1-1/4 cups fresh or frozen corn, thawed, divided, 1/4 cup unsalted butter, softened, 1/4 cup sugar, and more.

Yes, Sweet 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.

Sweet Corn Cupcakes

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