Cornbread Cupcakes #BreadBakers

These cupcakes contain cornmeal along with the flour.  They are not corn muffins as they are lighter and fluffier than a muffin would be.  They do contain leavening and if you put them into a loaf pan you could call it sweet bread.  

The Bread Bakers are sharing Cornbread recipes today.....

Dorothy of  Shockingly Delicious is hosting this month and invited us to share Cornbread or Corn Bread recipes.  

We love cornbread and I have shared a lot of recipes for different versions over the years.  I've combined it with Pumpkin, used it as a topping on a Chicken Skillet, started with Sourdough, turned them into Waffles, added Apples and Onions, and filled them with Pulled Pork.

This time I decided to turn them into cupcakes.  Let's see what Cornbread recipes the others are sharing today......

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.

I had every intention of frosting these with a Honey Buttercream so they would be more cupcake than muffin.  I baked them up and put them on the rack to cool.   Took a quick photo and then headed out to a young entrepeneur's sale where my Angel Face was selling some truffles she had made.

It was a good thing I got there when I did because she sold out early.  What a bunch of talented young people manning the tables at this sale.  I not only came home with 4 boxes of truffles made by the Angel Face but I bought her a necklace and Little Miss M a crocheted, stuffed octopus.  I also found a Christmas gift for Amy and Doug.  It was a very successful trip.

When I got home, half of my cupcakes were gone.  Frank and the girls thought they were muffins left for them for breakfast.  They said they were really good LOL.....

I shrugged, grabbed one, and ate it.  It was really good and really didn't need any further adornment. Especially since I am not a frosting fan to begin with.  Little Miss M and her Mama came over and had dinner with us.  Then we ate the rest of the cupcakes, unfrosted, for dessert.

And that, my friends, is why you are seeing only one sad picture of the Cornbread Cupcakes that I made.

Desserts, Breads, Muffins, Cupcakes,

Desserts

American

Yield: 12 cupcakes

Author: Wendy Klik

Cornbread Cupcakes

These cupcakes contain cornmeal along with the flour. They are not corn muffins as they are lighter and fluffier than a muffin would be. They do contain leavening and if you put them into a loaf pan you could call it sweet bread.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 1/3 c. flour
• 1/3 c. cornmeal
• 1/2 t. baking powder
• 1/4 t. baking soda
• pinch of salt
• 1 stick butter, room temperature
• 1/2 c. honey
• 1/2 c. sugar
• 1/2 c. milk
• 1/4 c. sour cream
• 2 eggs
• 1/2 t. vanilla

Instructions

1. Combine the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
2. In the large bowl of a stand mixer, fitted with the paddle attachment, cream the butter with the honey and sugar until light and creamy. Add the eggs, one at a time, beating well after each.
3. Add the milk, sour cream,vanilla, and about half of the flour mixture. Mix on low speed until incorporated then add remaining flour mixture and mix until well combined.
4. Divide the batter between a 12 cup muffin tin that has been treated with baking spray. Bake in a preheated 350* oven for 15-20 minutes, until a skewer inserted removes cleanly.
5. Let cool completely and then frost....or not...

Notes

Adapted from a recipe found at Garnish & Glaze

Nutrition Facts

Calories

237

Fat (grams)

10 g

Sat. Fat (grams)

6 g

Carbs (grams)

35 g

Fiber (grams)

1 g

Net carbs

34 g

Sugar (grams)

21 g

Protein (grams)

3 g

Sodium (milligrams)

127 mg

Cholesterol (grams)

52 mg

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