Corn Cupcakes with Corn & Blackberry Frosting

July 3, 2017

Corn Cupcakes with Corn & Blackberry Frosting

Happy 4th of July! I’ve made some corn cupcakes with corn and blackberry frosting to celebrate! These cupcakes taste like a fluffy and moist cornbread. They would be a great dessert option at your Independence Day barbecue this weekend.

Corn Cupcakes with Corn & Blackberry Frosting

In making corn cupcakes, I really didn’t want the dense and dry crumbs you get when using corn grits. I decided to use fresh corn since they’re in season, and purée it before mixing it into the batter. I also added some whole kernels for texture and extra corn flavor. Don’t forget to take the corn cupcakes out onto a wire rack immediately after taking them out of the oven. We want these cupcakes to be as moist as possible.

Corn Cupcakes with Corn & Blackberry Frosting

The puréed corn seemed too liquidy to add to the frosting as is. So to avoid curdling the frosting and get as much corn flavor as possible, I cooked it down to a paste in a small pan before adding it to the frosting. I also cooked the puréed blackberries in a separate pan to make a blackberry paste, but I didn’t mix it into the frosting. I painted stripes on the inside of the piping bag before adding the frosting, so I’d achieve a swirled effect.

Corn Cupcakes with Corn & Blackberry Frosting

Pipe the frosting on the cooled corn cupcakes, top it with a blackberry, and voilà! You’re ready to serve them!

Corn Cupcakes with Corn & Blackberry Frosting

These corn cupcakes are fluffy, moist, and full of fresh sweet corn! The frosting is silky with a nice balance between the corn and blackberry flavors. Berries tend to have strong flavors, but the dominant flavor in these cupcakes is definitely the sweet corn. Make these corn cupcakes for your 4th of July barbecue and you won’t be disappointed!

Corn Cupcakes with Corn & Blackberry Frosting

Want to try a different corn recipe? How about this strawberry and blueberry tart?

One year ago: Raspberry Not-So-Red-Velvet Cupcakes

Corn Cupcakes with Corn & Blackberry Frosting

Yield: 16 cupcakes

Corn Cupcakes with Corn & Blackberry Frosting

Ingredients

    Corn cupcakes
  • 1¾ cups (175g) cake flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter, softened at room temperature
  • 1 cup (200g) granulated sugar
  • ⅓ cup sour cream
  • 2 large eggs
  • ¼ cup (60ml) canola oil
  • ½ cup corn kernels, puréed
  • ¼ cup corn kernels, whole
    Corn & blackberry frosting
  • 1 cup blackberries, puréed (plus more for garnishing)
  • ½ cup corn kernels, puréed
  • 1 cup (227g) unsalted butter, softened at room temperature
  • 2 cups (250g) powdered sugar

Instructions

    Corn cupcakes
  1. Preheat your oven to 340°F (170°C) and line a cupcake pan with paper liners. Set aside.
  2. In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar. Stir in the sour cream, eggs, and canola oil. Add the dry ingredients and mix until just combined.
  4. Stir in the corn purée and whole corn kernels until combined.
  5. Fill the cupcake liners halfway and bake for 15 to 18 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them onto a wire rack immediately and let them cool completely.
    Corn & blackberry frosting
  1. In a small pan, heat the puréed corn on medium-high heat until it forms a paste. Remove from the heat and set aside to cool completely. Repeat the same process with the puréed blackberries.
  2. In a bowl, beat the butter until fluffy and creamy. Add the corn paste and continue to beat.
  3. Gradually add the powdered sugar and beat until combined.
  4. Set a piping nozzle in a piping bag and paint stripes of blackberry paste on the inside of the piping bag. Put all of the frosting into the piping bag and pipe onto the cooled corn cupcakes.
  5. Garnish each cupcake with a blackberry and serve.
http://www.aimadeitforyou.com/corn-cupcakes/

I’m bringing these to Angie’s fiesta! Come join the fun!

You Might Also Like

6 Comments

  • Reply Monika Dabrowski July 4, 2017 at 9:57 pm

    These are so unique, I was expecting corn flour, polenta etc, not corn kernels! The icing looks delicious too:)

    • Reply Ai July 9, 2017 at 11:28 pm

      Thanks, Monika!!

  • Reply Debbie July 5, 2017 at 11:52 pm

    So pretty!

    • Reply Ai July 9, 2017 at 11:28 pm

      Thanks, Debbie!

  • Reply Jas @All that's Jas July 8, 2017 at 3:10 am

    Oh, that’s different and I love different 🙂 That frosting alone is making me drool!

    • Reply Ai July 9, 2017 at 11:30 pm

      Thanks, Jas!✨

    Leave a Reply