Sweet Cornbread Cupcakes with Honey Buttercream

By CangersFla

Prep Time: 25 minutes
Total Time: 50 minutes
Servings: 18

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups Corn Flakes curshed (1 oz)
• 1/2 cup cornmeal
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 c unsalted butter, softened
• 3/4 c sugar
• 2 eggs
• 1 c buttermilk
• corn flakes crushed (optional)
• 1 recipe honey buttercream

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 18 2-1/2-inch muffin cups with paper bake cups; set aside. In small bowl combine flour, 1/2 c crushed cereal, cornmeal, baking powder, baking soda, salt, nutmeg, and 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. Alternatively add flour mixture and buttermilk, beating on low speed after each addition until just combined.

3. Fill muffin cups two-thirds 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. Speak with Honey Buttercream and sprinkle with additional crushed corn flakes cereal, if desired.

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