Name: Corn Cupcakes with Blackberry Frosting Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1¾ cups (175g) cake flour; ½ teaspoon sea salt; ½ teaspoon baking soda; 1½ teaspoon baking powder; ¼ cup (57g) unsalted butter, softened at room temperature; 1 cup (200g) granulated sugar; ⅓ cup (80ml) sour cream; 2 large eggs; ¼ cup (60ml) neutral oil; ½ cup fresh corn kernels, puréed; ¼ cup fresh corn kernels, whole; 1 cup blackberries, puréed (plus 16 more for garnishing); ½ cup fresh corn kernels, puréed; 1 cup (227g) unsalted butter, softened at room temperature; 2 cups (250g) powdered sugar

Jump to Recipe· 4.1 from 46 reviews

If you’re looking for a delightful twist on classic cupcakes, you absolutely have to try the Corn Cupcakes with Blackberry Frosting Recipe. This unique combo marries the sweet, buttery flavor of fresh corn baked into cupcake form with a luscious frosting that elegantly blends fresh corn and tangy blackberries. The result is a treat that’s both familiar and refreshingly unexpected, perfect for impressing guests or simply indulging your taste buds in a burst of summer-inspired goodness.

Ingredients You’ll Need

The image shows seven yellow cupcakes with slightly cracked tops in white paper liners arranged on a metal cooling rack over a white marbled surface. The cupcakes have a soft and fluffy texture with a light golden color. Each cupcake is round with a gently domed top, showcasing a crumbly, homemade look. The background is softly blurred, emphasizing the cupcakes in the center. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Corn Cupcakes with Blackberry Frosting Recipe lies in its straightforward, fresh ingredients. Each plays a crucial role—from the soft, tender texture of the cake flour to the vibrant sweetness of fresh corn and blackberries that bring color and flavor to every bite.

Cake flour (1¾ cups / 175g): Provides a tender, light crumb that’s essential for cupcakes.
Sea salt (½ teaspoon): Enhances all the flavors without overwhelming them.
Baking soda (½ teaspoon): Helps the cupcakes rise to a fluffy, perfect height.
Baking powder (1½ teaspoons): Adds extra lift ensuring a soft texture.
Unsalted butter (¼ cup / 57g, softened): Adds richness and moisture to the cupcakes.
Granulated sugar (1 cup / 200g): Sweetens the batter just right.
Sour cream (⅓ cup / 80ml): Brings tanginess and keeps the cupcakes moist.
Large eggs (2): Provide structure and stability.
Neutral oil (¼ cup / 60ml): Keeps the cupcakes tender without altering flavor.
Fresh corn kernels puréed (½ cup): Infuses the batter with authentic, sweet corn flavor.
Fresh whole corn kernels (¼ cup): Adds delightful bursts of texture.
Blackberries puréed (1 cup): The star fruit for that gorgeous, tart frosting color and taste.
Fresh corn kernels puréed for frosting (½ cup): Complements the blackberries in the frosting for a subtle sweet balance.
Unsalted butter for frosting (1 cup / 227g, softened): The creamy base for luscious frosting.
Powdered sugar (2 cups / 250g): Sweetens and thickens the frosting to pipe perfectly.
Blackberries for garnish (16 whole): Adds a fresh, pretty finishing touch.

How to Make Corn Cupcakes with Blackberry Frosting Recipe

Step 1: Prepare and Mix the Dry Ingredients

Start by preheating your oven to 340°F (170°C) and lining your cupcake pan with paper liners—this sets the stage for cupcakes that come out perfectly shaped and easy to handle. In a large bowl, whisk together the cake flour, baking powder, baking soda, and sea salt until well combined. This dry mix forms the foundation of your cupcakes, giving them structure and that light crumb you love.

Step 2: Cream Butter and Sugar, Add Wet Ingredients

In a separate bowl, cream your softened butter with the granulated sugar until the mixture is fluffy and light—this step is key for a tender texture. Then stir in the sour cream, eggs, and neutral oil, blending just enough to bring everything together. Be sure not to overmix here; you want the batter just combined for the best rise and softness.

Step 3: Combine the Batter with Corn

Gently fold the dry ingredients into the wet mixture until just combined. Then carefully stir in the puréed fresh corn along with the whole corn kernels. This duo ensures that every bite bursts with real corn flavor and that amazing pop of texture you’ll adore.

Step 4: Bake the Cupcakes

Fill each cupcake liner halfway with the batter—you’ll want to leave room so the cupcakes can rise beautifully without spilling over. Bake them in your preheated oven for 15 to 18 minutes. Use a toothpick test: when inserted in the middle, it should come out clean. Once done, transfer the cupcakes to a wire rack and let them cool completely to be ready for that show-stopping frosting.

Step 5: Make the Corn and Blackberry Frosting

While the cupcakes cool, heat the puréed fresh corn in a small pan over medium-high heat, stirring until it thickens into a smooth paste—then set it aside to cool. Repeat this process with the puréed blackberries, which will give you a tangy, brightly colored paste perfect for decorating.

Step 6: Whip the Frosting

In a mixing bowl, beat the softened butter until luxuriously fluffy and creamy. Beat in your cooled corn paste until fully combined and smooth. Gradually add the powdered sugar, continuing to beat until the frosting is thick enough to hold shape but still soft. To achieve the stunning blackberry swirl effect, paint thin stripes of the blackberry paste inside your piping bag before filling it with the frosting.

Step 7: Decorate and Garnish

Pipe the frosting generously onto each cooled cupcake. The blackberry stripes create a beautiful marbled look that is every bit as tempting as it sounds. Top each cupcake with one fresh blackberry, adding an elegant flourish and a pop of color that hints at the fruity flavors to come.

How to Serve Corn Cupcakes with Blackberry Frosting Recipe

A close-up of a golden yellow cupcake with a light, fluffy texture, shown in a white paper wrapper that is partly peeled back. On top, there are two swirled layers of smooth cream frosting: the first layer is creamy white, and the second is mixed with red berry sauce, creating a marbled effect. A single shiny black blackberry sits on top as a finishing touch. The cupcake is set on a fabric background with red, white, and blue star patterns, the texture is soft and slightly wrinkled. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blackberries are the obvious choice for garnishing, adding color and a pleasant tang that complements the sweet frosting. For a touch of flair, consider sprinkling lightly toasted corn kernels or a dusting of powdered sugar for extra charm.

Side Dishes

Pair these cupcakes with a refreshing salad featuring citrus fruits or a mild green tea to cleanse the palate. They also go wonderfully with a delicate cheese platter, where the subtle sweetness of the corn cupcakes balances savory notes.

Creative Ways to Present

Serve these cupcakes on a rustic wooden board surrounded by fresh corn husks or blackberry branches to echo their natural ingredients. Alternatively, arrange them in colorful cupcake wrappers to brighten up any party table, making them as much a feast for the eyes as for the taste buds.

Make Ahead and Storage

Storing Leftovers

Once frosted, store leftover corn cupcakes in an airtight container in the refrigerator to keep the frosting fresh and creamy. They will stay delicious for up to 3 days, though they’re often too tempting to last that long!

Freezing

You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to 2 months. When ready, thaw in the fridge overnight before frosting and serving to enjoy that fresh-baked flavor all over again.

Reheating

If you prefer your cupcakes slightly warm, gently warm them in the oven at 300°F (150°C) for about 5 minutes after thawing, but always frost them after reheating to preserve the texture and flavor of the frosting.

FAQs

Can I use frozen corn instead of fresh corn?

Absolutely! Frozen corn works well if fresh corn is out of season. Just thaw and drain any excess water before puréeing and incorporating it into the batter and frosting.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or buttermilk in equal amounts. Both will provide the tang and moisture that sour cream adds, keeping the cupcakes tender.

How do I make the frosting swirl look even?

Painting thin stripes of the blackberry paste inside the piping bag before filling it with frosting creates a pretty marbled effect. Take your time with this step for the best visual results.

Can I make these cupcakes dairy-free?

Yes! Use dairy-free butter and a plant-based sour cream or yogurt alternative. The texture may differ slightly, but the flavor will still be fantastic.

How long do these cupcakes last at room temperature?

Due to the fresh frosting, it’s best to keep them refrigerated. They can be left at room temperature for a couple of hours, perfect for serving at a party or picnic.

Final Thoughts

There’s something incredibly special about the way these Corn Cupcakes with Blackberry Frosting Recipe bring together the natural sweetness of corn and the fresh tartness of blackberries. Each bite feels like a celebration of summer’s best flavors, crafted into a beautifully moist cupcake with a frosting that’s both creamy and vibrant. Whether you’re baking for friends, family, or just treating yourself, these cupcakes will steal the show and your heart. Give them a try—you won’t regret it!