Recipe courtesy of Jenica Braddock
Brown Sugar Corn Cake Cupcake
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 747
- Total Fat
- 42
- Saturated Fat
- 25
- Carbohydrates
- 89
- Dietary Fiber
- 1
- Sugar
- 70
- Protein
- 6
- Cholesterol
- 151
- Sodium
- 366
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
Ingredients
Graham Cracker Crumbs:
1 cup graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
Cake Batter:
1 1/2 cups cake flour
1 1/4 cups packed brown sugar
1 cup corn
2/3 cup (11 tablespoons) unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 cup frozen strawberries
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature
Frosting:
4 cups confectioners' sugar
1 1/2 cups cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla
2 cups fresh strawberries, diced
Directions
- For the graham cracker crumbs: Mix the graham cracker crumbs and granulated sugar together in a medium bowl. Stir in the melted butter with a fork until the crumbs are well coated.
- For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 liners.
- Using an electric mixer, cream together the cake flour, brown sugar, corn, butter, milk, strawberries, baking powder, vanilla, baking soda, salt and eggs.
- Scoop the batter into the cupcake liners, sprinkle each with 1 tablespoon of the graham cracker crumbs and bake until cooked through, 20 to 22 minutes. Let the cupcakes cool completely before frosting.
- For the frosting: Using an electric mixer, cream together the confectioners' sugar, cream cheese, butter and vanilla until fluffy.
- To assemble: Core out the center of each cupcake and fill with some of the chopped strawberries. Top each with some of the frosting, and a few chopped strawberries.