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These corn cupcakes are jam packed with corn! There’s corn in the fluffy cupcakes, and corn in the silky buttercream frosting, kissed with tart and fruity blackberries! It’s the perfect cupcake to serve at your Fourth of July BBQ! #corn #corncupcakes #cornmuffins #cornfrosting #frosting #buttercream #blackberry #blackberries #fourthofjuly #fluffy #moist #4thofjuly #independenceday #bbq #barbecue #july #summer
5 from 4 votes

Corn Cupcakes with Corn and Blackberry Frosting

Servings: 16 cookies
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Ingredients

Corn cupcakes

  • 1¾ cups (175g) cake flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 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

Corn cupcakes

  • Preheat your oven to 340°F/170°C, line a cupcake pan with paper liners, and set aside.
  • In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream together the butter and sugar. Stir in the sour cream, eggs, and oil. Add the dry ingredients and mix until just combined. Stir in the corn purée and whole corn kernels until combined.
  • 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 and blackberry frosting

  • 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.
  • In a bowl, beat the butter until fluffy and creamy. Add the corn paste and continue to beat. Gradually add the powdered sugar and beat until combined.
  • 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. Garnish each cupcake with a blackberry and serve.
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