Rich and moist cornbread cupcakes made with creamed corn and topped with a tasty frosting made from honey, butter, and powdered sugar. An awesome flavor combination, and easy to make too!
(1) 14.75 Ounce Can Creamed Corn
1 and 1/4 Cups Corn Meal
3/4 Cup Sour Cream
1/2 Cup Flour
1/3 Cup Sugar
1/4 Cup Whipping Cream (liquid, not the ready made kind)
4 Tablespoons Butter
2 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Vanilla Extract
1 and 1/2 Cups Powdered Sugar
1 Cup Butter, softened
1/2 Cup Honey
Step 1: Combine Dry Ingredients
First we'll begin by making the cornbread. Preheat the oven to 350 degrees Fahrenheit. Mix together all of the dry ingredients in a medium sized bowl and set it aside.
Step 2: Mix Liquid Ingredients
Step 3: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, and mix until just blended.
Step 4: Baking Pan
Line a cupcake pan with cupcake liners and then pour the cornbread mixture into the liners until they are each about 2/3rds full. Do not fill them higher than this, otherwise when they rise they will not stay firm and grow taller, but instead the batter will just spill over the sides and make a mess.
You can also use stand-alone cupcake liners like I did and just place them on a regular baking sheet.
Place the pan in the oven and bake for 20 to 25 minutes, or until golden brown.
Step 5: Make the Frosting
While the cupcakes are baking prepare the frosting. Mix together the butter and honey until completely combined. Add the powdered sugar and blend until smooth. Set aside.