Sweet Cornbread Cupcakes w/Honey Buttercream

By CangersFla

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups Kellogg's Corn Flakes crushes (1 oz)
• 1/2 cup cornmeal
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup unsalted butter,s oftened
• 3/4 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1 Recipe Honey Buttercream

Details

Servings 18
Preparation time 25mins
Cooking time 47mins

Preparation

Step 1

1. Preheat oven to 350 F. Line 18 2 1/2 inch muffin cups with paper bake cups; set aside. In a small bowl combine flour, 1/2 cup crushed cereal, cornmeal, baking powder, baking soda, salt, nutmeg, cinnamon. Set aside.

2. In mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar, beating until combined. Beat in eggs, one at a time, just until combined. Alternately add flour mixture and buttermilk, beating on low speed after each additional until just combined.

3. Fill muffin cups 2/3 full with batter. Bake 22 - 25 minutes, or until a toothpick inserted into center comes out clean. cool in cups on wire rack for 5 minutes. Remove from cups; cool completely on wire rack. Spread with Honey Buttercream and sprinkle with additional crushed corn flakes cereal, if desired.

Honey Buttercream: With electric mixer, beat 1/4 cup softened butter, 2 tbsp honey, 2 oz cream cheese in large bowl until smooth. Gradually add in 3 cups powdered sugar, beating until mixture is smooth and creamy. if necessary, add milk, 1 tsp at a time, until mixture is spreading consistency.