Maple Cornmeal Cupcakes with Maple Butter Frosting

The second recipe of my Thanksgiving cupcake baking series is for Maple Cornmeal Cupcakes with Maple Butter Frosting. I love anything corn related at Thanksgiving, whether it's cornbread or baked corn and my mom sometimes even bakes cornbread muffins which make for a delicious savoury treat! I wanted to incorporate cornmeal into at least one of my recipes and this one is perfect! I got the idea from Betty Crocker's Big Book of Cupcakes but made a few slight changes to the recipe.

To bake the cupcakes you will need:

1 and 1/2 cups plain flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 teaspoon maple syrup
2 eggs
3/4 cup milk

To make the maple butter frosting you will need:

4 cups icing sugar
2 tablespoons butter, softened
2 teaspoons maple syrup
3-4 tablespoons milk

Pecan halves for decorating

Watch my video on how to make them here!

As you can tell, Emilia loved them! :)

This recipe bakes 18 cupcakes. Unfortunately I am still sick so I can't taste them! Boo! That is the worst ever! But I'm told they are lovely - the texture is grainy like cornbread and I think this would be a perfect Thanksgiving treat! Please let me know if you try these and as always, tweet me your pictures or tag me on Instagram/Facebook if you do. 


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