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Cornmeal Cupcakes with Cream Cheese Frosting
Sweet cornmeal cupcakes topped with a luscious cream cheese frosting.
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
cupcakes
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
Serving:
1
|
Calories:
376
kcal
|
Carbohydrates:
48
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
71
mg
|
Sodium:
193
mg
|
Potassium:
110
mg
|
Fiber:
2
g
|
Sugar:
30
g
|
Vitamin A:
333
IU
|
Calcium:
76
mg
|
Iron:
1
mg