Cornmeal Cupcakes with Cream Cheese Frosting
Cornmeal Cupcakes with Cream Cheese Frosting – cupcakes made with half flour and half finely ground white cornmeal topped with a cream cheese frosting.
Several years ago, I was asked about creating a recipe using Mazola corn oil. Because I’ve used Mazola corn oil for as long as I can remember, I readily said yes to the challenge.
And even though I’ve always used Mazola, I never really knew how healthy it is. According to a published study, Mazola corn oil actually lowers cholesterol more than extra virgin olive oil. I was so surprised!
Did you know that you can substitute corn oil for the butter, shortening, or margarine called for in many recipes? You sure can. I was thinking about that when deciding what to make for this challenge. I wanted to bake something sweet for you and what better than cupcakes?
To make it just a little more interesting, I thought I’d also change the flour I used by substituting half the cake flour with finely ground white cornmeal. My thinking was that it would give the cupcakes a tiny bit of a different texture while cutting some of the flour for those who are trying to avoid eating so much wheat. So, cornmeal cupcakes it is!
If you’re familiar with finely ground white cornmeal, you’ll know that it’s almost as fine as wheat flour. It’s always my cornmeal of choice when making cornbread or anything else for that matter.
Well, I’m here to tell you that the recipe was a smashing success. I topped the cupcakes with a sprinkle of coarse turbinado sugar before they went into the oven and, really, that’s about all they needed. But if you want to indulge just a little bit, go ahead and frost them with a small dollop of cream cheese frosting. What’s life without a little treat once in a while, huh?
How to Make Cornmeal Cupcakes with Cream Cheese Frosting
Preheat the oven to 375 degrees. Prepare 12 muffin cups by lining with cupcake papers.bowl, sift together the cake flour, cornmeal, baking powder, and salt.
In a separate bowl, cream the Mazola corn oil with the sugar until smooth. Add the egg yolks and vanilla and beat briefly until combined.
With the mixer on low speed, add the dry mixture alternately with the milk into the oil and sugar mixture beginning and ending with the dry mixture.
Spoon batter into muffin cups. Top each with a sprinkle of turbinado sugar, if using.
Bake for 18-20 minutes or until a tester comes out clean. Remove from the oven and allow to cool completely before frosting.
To make the frosting: Beat the cream cheese and butter with an electric mixer until well combined. Add the powdered sugar a bit at a time beating until smooth. Add the food color, if using, and the vanilla. Beat until mixed.
Frost the cupcakes with the cream cheese frosting.
🧾 More Recipes You’ll Like
- Lime Cupcakes
- Carrot Cake Cupcakes
- Blueberry Lemon Muffins
- Strawberry-Lemon Muffins
- Carrot-Raisin Muffins
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Cornmeal Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1 cup cake flour
- 1 cup finely ground white cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup Mazola corn oil
- 1 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 tablespoons turbinado sugar
For the frosting:
- 4 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 1 cup powdered sugar sifted
- ½ teaspoon vanilla extract
- 3 drops yellow food color (optional)
Instructions
- Preheat the oven to 375 degrees. Prepare 12 muffin cups by lining with cupcake papers.
- In a large bowl, sift together the cake flour, cornmeal, baking powder, and salt.
- In a separate bowl, cream the Mazola corn oil with the sugar until smooth. Add the egg yolks and vanilla and beat briefly until combined.
- With the mixer on low speed, add the dry mixture alternately with the milk into the oil and sugar mixture beginning and ending with the dry mixture.
- Spoon batter into muffin cups. Sprinkle the top of each with turbinado sugar, if using.
- Bake for 18-20 minutes or until a tester comes out clean.
- Remove from the oven and allow to cool completely before frosting.
- To make the frosting: Beat the cream cheese and butter with an electric mixer until well combined.
- Add the powdered sugar a bit at a time beating until smooth. Add the food color, if using, and the vanilla. Beat until mixed.
- Frost the cupcakes with the cream cheese frosting.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by Mazola.
More Cupcake Recipes …
- Grandpa’s Banana Cupcakes from Spend with Pennies
- Vegan Peach Cupcakes with Honey Buttercream Frosting from Minimalist Baker
- Chocolate Mint Cupcakes from Simply Recipes
- Perfect Vanilla Cupcakes from Natasha’s Kitchen
- Pistachio Cupcakes from She Wears Many Hats
Would this work with blue corn meal?
I don’t have any experience with blue cornmeal. Sorry.
These cupcakes are amazing! I was looking for a recipe that would be close to a cupcake that we get from a nearby bakery. These taste exactly the same!
Thank you!
That’s great, Shauna! I’m so glad you liked the recipe :-)
love the idea of cornmeal cupcakes – great idea! and anything is good in cream cheese frosting!! ;)
Isn’t it? How can you ever go wrong with cream cheese frosting!
These are ADORABLE! A perfect spring treat too. Love them, friend. xo
Thanks so much, Kelly! They were fun to make and decorate :-)
I like the idea of combining flour and finely ground corn meal for a different taste and texture, along with the corn oil. Looks great!
Miss P
You might think it would be like a corn muffin, but it really isn’t. It’s a much finer texture and a complement to the corn oil. Plus – how can cream cheese frosting ever go wrong?
Of course this look wonderful because you did just glob the frosting on like I do. I am laughing at myself now. You are a good role model to do it the right way. And thank you for the tip about white corn meal. I hadn’t zeroed in that it was a texture.