I can’t find a single thing wrong with a big spoonful or two of hot, buttery corn with a pinch of pepper on top. Absolutely nothing. Fresh corn on the cob in the summer is the perfect note to a cookout, so it makes sense to have some of that again in the fall at Thanksgiving. These Thanksgiving Corn Cupcakes are delicious!
Now, these cupcakes look like a perfect bite of that same corn… only this is going to be much sweeter!
Thanksgiving Corn Cupcakes
Yield:
0
Ingredients
FOR THE CUPCAKES
- 1 stick butter, softened
- 1 cup white sugar
- 2 eggs
- 1 1/2 cups buttermilk, milk + 1 tsp. vinegar
- 1 1/2 cups flour
- 1 tsp baking powder
FOR THE TOPPING
- Store bought fondant or Marshmallow Fondant
- Yellow Food Coloring
- Black Sprinkles
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with liners. Set aside.
- In a medium bowl, combine the flour and baking powder. Set aside.
- Add the vinegar into the milk and let sit for 5 minutes.
- Using a mixer, beat together the butter and sugar.
- Add in the eggs and buttermilk.
- Add the dry ingredients into the wet ingredients.
- Fill the cupcake liners 3/4 full with the batter and bake for 19-20 minutes.
- Let the cupcakes completely cool.
- Using greased hands, color the fondant with yellow food coloring.
- Roll the yellow fondant into logs and flatten down.
- Add the corn on top of the cupcake.
- Trim off any fondant that hangs off the cupcake.
- Using a pastry knife or a butter knife add cut tiny lines to resemble corn.
- Add on the black sprinkles to resemble pepper.
I could see these cupcakes popping up at next summer’s cookouts, so keep these handy on Pinterest as a fun dessert for your first “Hello summer!” bash!
Check out the other recipes in this series!
