Imagine biting into a cupcake that transforms ordinary corn into an extraordinary dessert experience! These Fresh Corn Cupcakes with Brown Butter Honey Frosting are not just another sweet treat - they're a culinary adventure that bridges the gap between savory and sweet, promising a flavor explosion that will leave your taste buds dancing. Perfect for summer gatherings, unexpected dessert lovers, and anyone who wants to surprise their friends with a truly unique recipe that screams creativity and deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup fresh corn kernels
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups with non-stick spray.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed and set aside.
- In a large mixing bowl, melt the unsalted butter in the microwave or on the stovetop. Allow it to cool slightly before using.
- Add the granulated sugar to the melted butter and whisk until well combined and slightly fluffy.
- Crack the two large eggs into the butter-sugar mixture and whisk until the mixture is smooth and fully incorporated.
- Stir in the fresh corn kernels and honey into the wet mixture, mixing until evenly distributed.
- Gradually add the dry ingredients (flour mixture) to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the brown butter honey frosting. In a small saucepan, melt 1/2 cup of unsalted butter over medium heat.
- Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Remove the saucepan from heat and let the brown butter cool slightly.
- In a mixing bowl, combine the cooled brown butter with 1/4 cup of honey and 1/2 cup of powdered sugar. Whisk until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the brown butter honey frosting using a spatula or a piping bag.
- Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days. Enjoy your delicious Fresh Corn Cupcakes with Brown Butter Honey Frosting!
Tips
- Use fresh corn kernels for the most vibrant flavor - frozen or canned won't deliver the same magical taste.
- When browning butter, watch carefully and stir constantly to prevent burning. The nutty aroma is your signal of perfect brown butter.
- Don't overmix the batter - lumpy is good! Overmixing can make your cupcakes tough instead of tender.
- Let cupcakes cool completely before frosting to prevent the honey brown butter frosting from melting.
- For extra presentation points, garnish with a small corn kernel or drizzle of honey on top of each frosted cupcake.
- Store in an airtight container and consume within 2 days for maximum freshness and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
