Mini Corn Cupcakes with Cream Cheese Frosting and Coconut

Sep 27, 2024Cupcakes Recipes

Author Notes

Corn is popular in Brazil year around, in some regions. There are more sweet dishes then savory. This is a very traditional cake recipe over there, but I transformed them into mini cupcakes and added Cream cheese frosting and coconut. Tangy, sweet and crunchy. Grandma would be proud!!! —Fabiola

Ingredients
  • For the mini cupcakes

  • 3/4 cup

    Sugar

  • 1/2 cup

    Unsalted butter at room temperature

  • 1

    Egg

  • 1 cup

    Flour

  • 1 teaspoon

    Baking Powder

  • 1 cup

    Corn puree
  • Corn Cream Cheese Frosting and Coconut

  • 8 ounces

    Cream Cheese

  • 5 tablespoons

    Unsalted butter slightly cooler them room temperature

  • 1 cup

    Confectionary Sugar, Sifted

  • 1 teaspoon

    Vanilla Extract

  • 1/2 cup

    Corn Puree

  • 1 1/2 cups

    Coconut flakes (more if desire)
Directions
  1. For the mini cupcakes
  2. Preheat the oven at 350F degrees
    Prepare a mini cupcake baking pan with liners of choice
    With the mixer on medium speed, cream sugar and butter
    Add the Egg
    Slowly add the flour and baking powder
    Turn the mixer off and gently fold in the corn puree.
    To make the corn puree simple beat the corn on the blender or food processor, Just one or two minutes. You will want some corn chunks to bite into.
    Bake for 10 to 12 minutes.
    Let it cool before add the frosting
  1. Corn Cream Cheese Frosting and Coconut
  2. In the mixer with low speed, beat the cream cheese with butter until very creamy
    Slowly add the sifted confectionary sugar
    Add the vanilla extract
    Gently, fold in the corn puree
    Put in the refrigerator for a few minutes before using.
    Decorate the cupcakes with the frosting and garnish with a lot of coconut flakes.

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