Mini Jalepeño Cornbread Cupcakes with Honey-Butter Frosting
You can store these cupcakes for up to three days in a sealed container at room temperature or you can store them in the fridge for up to a week. If you store them in the fridge, you can heat them in 2-3 ten-second blasts in the microwave - just enough heat to warm up the cornbread cupcake but not enough to melt the frosting.
Ingredients
- Cornbread Cupcakes:
- 1 8- ounce package corn muffin mix
- 1 15- ounce can cream-style corn
- 1/3 cup non-fat Greek yogurt
- 1/4 cup maple syrup
- 1 large egg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large jalapeño finely diced
- Honey-Butter Frosting:
- 1/2 cup butter softened to room temperature
- 1/2 cup confectioner's sugar plus more as needed
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Cornbread Cupcakes:
- Preheat oven to 400.
- Combine the dry ingredients - corn muffin mix, salt and pepper - in a small bowl. Mix together the wet ingredients - creamy-style corn, Greek yogurt, maple syrup and egg - in a medium bowl. Slowly whisk the muffin mix into the wet ingredients. Stir in the diced jalapenos.
- Spray a mini cupcake or muffin tin generously with cooking spray. Fill each cup with about two tablespoons of cornbread batter.
- Bake for 16-18 minutes or until the cupcakes are golden brown. Let the cupcakes cool completely on a wire baking rack.
- Honey Butter Frosting:
- Beat the softened butter and honey together with an electric mixer on medium speed. Add in the salt and vanilla and mix until combined. Turn the mixer on high and slowly pour in the confectioner's sugar. Whisk for 2-3 minutes until the sugar is completely combined and the frosting is nice and thick.
- Once the cupcakes are completely cool, frost each cupcake with 1-2 teaspoons honey butter frosting. Garnish with diced jalapenos, if desired.