Brown Sugar Corn Cake Cupcake Recipe

Brown Sugar Corn Cake Cupcake Recipe adapted from Jenica Braddock

• Difficulty: Simple
• Makes: 12 cupcakes
• Nutrition per serving: (1 of 12) Calories: 747 | Total Fat: 42g | Saturated Fat: 25g | Carbohydrates: 89g | Dietary Fiber: 1g | Sugars: 70g | Protein: 6g | Cholesterol: 151mg | Sodium: 366mg
• Total Time: 1 hour 5 minutes (cooling included)
• Hands-on Time: 20 minutes

Ingredients

Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 4 tbsp granulated sugar
• 1/4 cup (half a stick) unsalted butter, melted

Cupcake Batter:

• 1 1/2 cups cake flour
• 1 1/4 cups brown sugar, packed
• 1 cup corn kernels
• 2/3 cup (about 11 tbsp) unsalted butter, softened
• 1/2 cup milk, room temperature
• 1/2 cup frozen strawberries
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs, at room temperature

Cream Cheese Frosting:

• 4 cups powdered sugar
• 1 1/2 cups cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 tsp vanilla extract
• 2 cups fresh strawberries, chopped

Instructions

1. Prepare the graham crumb mixture: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until the crumbs are fully coated and crumbly.
2. Preheat the oven: Set oven to 350F and line a cupcake tray with 12 paper liners.
3. Mix the cupcake batter: With an electric mixer, blend cake flour, brown sugar, corn, butter, milk, frozen strawberries, baking powder, vanilla, baking soda, salt, and eggs until you achieve a smooth batter.
4. Fill and bake: Divide the batter among the cupcake liners. Sprinkle each with 1 tablespoon of the graham crumb mixture. Bake for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before moving on.
5. Make the frosting: Using an electric mixer, beat together the powdered sugar, cream cheese, butter, and vanilla until light and creamy.
6. Assemble the cupcakes: Once cupcakes have cooled, use a corer or small knife to remove the center of each. Fill the hollow with some of the diced strawberries. Frost each with the cream cheese mixture, then garnish with extra chopped strawberries.

Whip up these irresistible Brown Sugar Corn Cake Cupcakes and delight in their sweet corn charm, crumbly graham base, and luscious strawberry-filled frostingperfect for impressing friends at your next gathering! This recipe originated from a contestant in a culinary competition and has not been officially tested for preparing at home.