Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corn Cupcakes with Blackberry Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 46 reviews

  • Author: Ava
  • Total Time: 38 minutes
  • Yield: 12 cupcakes

Description

Delight in these moist and flavorful corn cupcakes topped with a unique corn and blackberry frosting. The cupcakes combine fresh corn kernels both pureed and whole for a sweet texture, while the frosting blends buttery richness with the natural sweetness of blackberries and corn paste. Perfect for a creative twist on classic cupcakes and a vibrant treat for any occasion.

Ingredients

Corn Cupcakes

  • 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

Corn and Blackberry Frosting

  • 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

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 340°F (170°C), line a cupcake pan with paper liners, and set aside. In a large bowl, sift together the cake flour, baking powder, baking soda, and sea salt to ensure even distribution of leavening agents.
  2. Cream Butter and Sugar: In a separate mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Then stir in the sour cream, eggs, and neutral oil until well blended.
  3. Combine Ingredients: Add the dry ingredients to the wet mixture and mix just until combined to avoid overmixing. Gently fold in the pureed corn and whole corn kernels to incorporate texture and sweetness.
  4. Bake the Cupcakes: Spoon the batter into the prepared cupcake liners, filling each about halfway. Bake in the preheated oven for 15 to 18 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once done, transfer cupcakes immediately to a wire rack and let cool completely.
  5. Prepare Corn Paste: Heat the pureed fresh corn kernels in a small pan over medium-high heat, stirring constantly until the mixture thickens into a paste. Remove from heat and allow to cool completely.
  6. Prepare Blackberry Paste: Repeat the same heating and thickening process with the pureed blackberries. Allow the paste to cool completely before use.
  7. Make Frosting: Beat the softened butter until fluffy and creamy. Gradually add the cooled corn paste, beating continuously to combine. Slowly add the powdered sugar and beat until smooth and spreadable.
  8. Decorate the Cupcakes: Fit a piping bag with a nozzle and paint stripes of the blackberry paste on the inside of the bag for a marbled effect. Fill the bag with the corn frosting and pipe it generously onto each cooled cupcake. Garnish each cupcake with a fresh blackberry on top.
  9. Serve: Present your beautifully frosted corn cupcakes immediately or store them in a cool place until ready to serve.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • The corn and blackberry pastes add natural flavors and colors — be sure to strain seeds if you prefer a smoother texture.
  • You can substitute neutral oil with vegetable or canola oil.
  • Use cake flour for a tender crumb; all-purpose flour may result in denser cupcakes.
  • Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/corn-cupcakes-with-blackberry-frosting-recipe/