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Mini Cornmeal Cupcakes with Maple Butter Cream
Mini Cornmeal Cupcakes with Maple Butter Cream
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Prep Time:
30 minutes
Total Time:
60 minutes
Mini sour cream and cornmeal cupcakes topped with maple buttercream, a delightful treat for snacking or dessert.
Ingredients:
  • PAM® Baking Spray
  • 1.5 cups all-purpose flour
  • 0.5 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup whole milk
  • 0.25 cup sour cream
  • 1.5 cups confectioners' sugar
  • 2 tablespoons pure maple syrup
Instructions:
  • Preheat the oven to 350°F and generously coat mini muffin pans with baking spray.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt; set aside.
  • In a standing mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 6 to 8 minutes on high speed. Incorporate the eggs one at a time until well combined, then mix in the milk and sour cream. Add the dry ingredients and mix on low speed until fully incorporated.
  • Bake until golden brown and set in the middle, cool to room temperature before serving.
  • Prepare the butter cream: In a standing mixer with the paddle attachment, whip the butter on high speed until light and fluffy. Gradually add the powdered sugar and maple syrup on low speed until combined, then increase the speed to high and whip for 2 to 3 minutes. Frost the cooled cupcakes with the butter cream and serve.

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