Mini Cornmeal Cupcakes with Maple Buttercream

Follow our step-by-step guide on how to make Mini Cornmeal Cupcakes with Maple Buttercream.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and lightly coat your mini muffin pans with PAM® Baking Spray for easy release.

2. Step 2

   In a spacious mixing bowl, blend together all-purpose flour, yellow cornmeal, baking powder, baking soda, and a pinch of salt, ensuring everything is well combined before setting it aside.

3. Step 3

   In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on high speed until the mixture becomes light and fluffy, which should take about 6 to 8 minutes.

4. Step 4

   Introduce the eggs one at a time, mixing thoroughly after each addition.

5. Step 5

   Next, pour in the whole milk and sour cream, mixing until everything is just combined.

6. Step 6

   Gradually incorporate the dry ingredients into the wet mixture, stirring on low speed until just combined—be careful not to overmix, as we want to keep that tender texture.

7. Step 7

   Spoon the luscious batter into the prepared mini muffin pans, filling each cup about two-thirds full.

8. Step 8

   Bake these delightful treats for 20 to 25 minutes, or until they are lightly golden and a toothpick inserted in the center comes out clean.

9. Step 9

   Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

10. Step 10

    For the maple buttercream, beat unsalted butter in a stand mixer on high speed until it’s light and fluffy.

11. Step 11

    Gradually add powdered sugar and maple syrup, mixing on low speed until combined, then whip on high speed for an additional 2 to 3 minutes until the frosting is airy and delightful.

12. Step 12

    Once your cupcakes have cooled completely, generously frost them with the maple buttercream and get ready to enjoy a sweet moment of bliss.