Sweet Cornbread Cupcakes with Honey Buttercream

By littlefish

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup Kellogg's Corn Flakes® cereal (crushed to 1/2 cup)
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 cup low-fat buttermilk
• 1/4 cup butter or margarine, softened
• 2 ounces reduced-fat cream cheese, softened
• 2 tablespoons honey
• 3 cups powdered sugar

Details

Servings 18
Preparation time 25mins
Cooking time 55mins
Adapted from www2.kelloggs.com

Preparation

Step 1

Directions

1. In medium bowl stir together flour, KELLOGG’S CORN FLAKES cereal, cornmeal, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.

2. In large mixing bowl beat sugar and 1/2 cup butter on medium speed of electric mixer until combined. Beat in eggs, one at a time, just untill combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition until just combined. Portion evenly into eighteen 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.

In small mixing bowl beat 1/4 cup softened butter, cream cheese and honey on medium speed of electric mixer until smooth. Gradually beat in powdered sugar until smooth. (If necessary, beat in additional milk, 1 teaspoon at a time, until spreading consistency.) Spread on cupcakes.