Name: Mini Cornmeal Cupcakes with Maple Butter Cream
Prep time: 30 min
Cook time: 30 min
Yield: 36
Ingredients: PAM® Baking Spray -; All-purpose flour - 1 ½ cups; Yellow cornmeal - ½ cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - 1 pinch; Unsalted butter - ½ cup; Granulated sugar - 1 cup; Eggs - 2; Whole milk - ½ cup; Sour cream - ¼ cup; Unsalted butter - ½ cup; Confectioners' sugar - 1 ½ cups; Pure maple syrup - 2 tablespoons

Ingredients for - Mini Cornmeal Cupcakes with Maple Butter Cream

1. PAM® Baking Spray

2. All-purpose flour 1 ½ cups

3. Yellow cornmeal ½ cup

4. Baking powder 1 teaspoon

5. Baking soda 1 teaspoon

6. Salt 1 pinch

7. Unsalted butter ½ cup

8. Granulated sugar 1 cup

9. Eggs 2

10. Whole milk ½ cup

11. Sour cream ¼ cup

12. Unsalted butter ½ cup

13. Confectioners' sugar 1 ½ cups

14. Pure maple syrup 2 tablespoons

How to cook deliciously - Mini Cornmeal Cupcakes with Maple Butter Cream

1 . Stage

Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.

2 . Stage

For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.

3 . Stage

Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.

4 . Stage

Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.

5 . Stage

For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.