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.
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.
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.
Pipe the frosting on the cooled corn cupcakes, top it with a blackberry, and voilà! You’re ready to serve them!
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!
Want to try a different corn recipe? How about this strawberry and blueberry tart?
One year ago: Raspberry Not-So-Red-Velvet Cupcakes
I’m bringing these to Angie’s fiesta! Come join the fun!