Sweet Cornbread Cupcakes With Honey Buttercream by Kellogg's®

Sweet Cornbread Cupcakes With Honey Buttercream

Prep Time: 25 minutes

Total Time: 50 minutes

Servings: 18



1-1/4 cups all-purpose flour

1-1/4 cups Kellogg’s Corn Flakes®

crushed (1 ounce)

1/2 cup cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 cup buttermilk

Kellogg’s Corn Flakes® crushed (optional)

1 Recipe Honey Buttercream (see below)



1. Preheat oven to 350°F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a small bowl combine the flour, 1/2 cup crushed cereal, cornmeal, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.

2. In a mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, beating until combined. Beat in eggs, one at a time, just until combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition until just combined.

3. Fill muffin cups two-thirds full with batter. Bake 22 to 25 minutes, or until a toothpick inserted into center comes out clean. Cool in cups on a wire rack for 5 minutes. Remove from cups; cool completely on wire rack. Spread with Honey Buttercream and sprinkle with additional crushed KELLOGG’S CORN FLAKES cereal, if desired.

Honey Buttercream

With an electric mixer, beat 1/4 cup softened butter, 2 tablespoons honey, and 2 ounces cream cheese in a large bowl until smooth. Gradually add in 3 cups powdered sugar, beating until mixture is smooth and creamy. If necessary, add milk, 1 teaspoon at a time, until mixture is spreading consistency.

Makes about 1-3/4 cups