Mini Cornmeal Cupcakes with Maple Butter Cream

Mini Cornmeal Cupcakes with Maple Butter Cream
Contributor
Mini Cornmeal Cupcakes with Maple Butter Cream
10
Servings
177
Calories Per Serving
Deliver Ingredients

Ingredients

Cupcake

  • 1 can of PAM Original No-Stick Cooking Spray
  • 1.5  Cups  all-purpose flour
  • .5  Cup  cornmeal
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • 1  Pinch of  salt
  • .5  Cup  unsalted butter
  • 1  Cup  sugar
  • eggs
  • .5  Cup  whole milk
  • .25  Cup  sour cream
  • stick of unsalted butter
  • .5  Cup  powdered sugar
  • 2  Tablespoons  maple syrup

Directions

Cupcake

1. Preheat the oven to 350°. 2. For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt into a large bowl until combined, and 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. 4. Next, add in 1 egg at a time until they are completely mixed in, and then add in the milk and sour cream. 5. Add in the dry ingredients on low speed until it is completely mixed in 6. Spray the 24 count mini cupcake pan with PAM Original No-Stick Cooking Spray and divide the batter evenly into each cupcake slot. 7. Bake the pan in the oven at 350° for 20 to 25 minutes or until they are lightly browned and firm in the center, and cool to room temperature. 8. For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. 9. 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. 10. Once the cupcakes are cool, frost the cakes with the butter cream and serve.

8. For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. 9. 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. 10. Once the cupcakes are cool, frost the cakes with the butter cream and serve.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
2g
8%
Carbohydrate, by difference
28g
22%
Protein
2g
4%
Calcium, Ca
45mg
5%
Fiber, total dietary
4g
16%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Phosphorus, P
57mg
8%
Selenium, Se
3µg
5%
Sodium, Na
369mg
25%
Water
15g
1%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.