Sweet Cornbread Cupcakes with Honey Buttercream
A smooth, honey cream frosting tops these sweet cupcakes made with Kellogg's Corn Flakes® cereal and cornmeal.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup
Kellogg's Corn Flakes® cereal
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1 cup low-fat buttermilk
- For Honey Buttercream
- 1/4 cup butter or margarine, softened
- 2 ounces reduced-fat cream cheese, softened
- 2 tablespoons honey
- 3 cups powdered sugar
Directions:
1. In medium bowl stir together flour, KELLOGG'S CORN FLAKES cereal, cornmeal, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
2. In large mixing bowl beat sugar and 1/2 cup butter on medium speed of electric mixer until combined. Beat in eggs, one at a time, just untill combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition until just combined. Portion evenly into eighteen 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3. Bake at 350°F for 22 to 25 minutes or until toothpick inserted in center comes out clean. Let stand in pan for 5 minutes. Transfer to wire rack. Cool completely.
Honey Buttercream
In small mixing bowl beat 1/4 cup softened butter, cream cheese and honey on medium speed of electric mixer until smooth. Gradually beat in powdered sugar until smooth. (If necessary, beat in additional milk, 1 teaspoon at a time, until spreading consistency.) Spread on cupcakes.
