Thanksgiving Corn Cupcakes

Thanksgiving Corn Cupcakes


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

Thanksgiving Corn Cupcakes


  • 1 stick butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 ½ cups buttermilk (milk + 1 tsp. vinegar)
  • 1 ½ cups flour
  • 1 tsp baking powder
  • Store bought fondant or Marshmallow Fondant
  • Yellow Food Coloring
  • Black Sprinkles


  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners. Set aside.
  3. In a medium bowl, combine the flour and baking powder. Set aside.
  4. Add the vinegar into the milk and let sit for 5 minutes.
  5. Using a mixer, beat together the butter and sugar.
  6. Add in the eggs and buttermilk.
  7. Add the dry ingredients into the wet ingredients.
  8. Fill the cupcake liners ¾ full with the batter and bake for 19-20 minutes.
  9. Let the cupcakes completely cool.
  10. Using greased hands, color the fondant with yellow food coloring.
  11. Roll the yellow fondant into logs and flatten down.
  12. Add the corn on top of the cupcake.
  13. Trim off any fondant that hangs off the cupcake.
  14. Using a pastry knife or a butter knife add cut tiny lines to resemble corn.
  15. 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!
Thanksgiving Mashed Potato CupcakesThanksgiving Green Bean Cupcakes


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As the owner of Moments With Mandi, Mandi blogs about parenting, working from home, and everything in between.



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