I think it’s safe to say I’m not the best cupcake baker.
There are a few things I need to learn about baking in higher altitudes and with honey but these are just too pretty {and delicious despite being flat} not to share.
I made these honey cornmeal cupcakes weeks ago for a friend’s birthday. Â I’ve been meaning to make them again to perfect the recipe, the dry to wet ingredients were a bit off balance, but I’ve barely had time to shower this summer let alone test out this recipe over and over again.
Every time I go to organize another post or edit pictures there these cupcakes are. Â Staring at me. Â The lovely fabric swatch, the dripping honey, the blackberry buttercream. Â Aw dang. Â I just gotta do it.
So this is me warning you ahead of time that if you make the cupcakes they will flatten and, if left to sit on the counter, will become a bit moist as opposed to staying fluffy and light. Â Of course, if you eat them as soon as they are done then you have nothing to worry about!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 6 oz frozen blackberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 3 cups powdered sugar
Instructions
- Preheat oven to 325°.
- In a medium bowl cream the butter and sugar. Add the honey and mix until incoorporated. Add the eggs, one at a time.
- In a separate bowl sift together the flour, cornmeal, baking powder, baking soda, and salt.
- Alternately add the flour mixture and the buttermilk into the creamed butter.
- Line a cupcake pan with liners or spray with nonstick cooking spray. Scoop two tablespoons of batter into each cup. Bake for 17-20 minutes.
- In a small saucepan bring the blackberries, water, and sugar to a boil. Use a fork to mash the berries. Set aside to cool.
- Cream the butter and shortening. Strain the mashed blackberries and pour the juice into the creamed mixture. Beat until combined. You may add a bit of the seeds back into the frosting at this point. I added about a tablespoon.
- Mix in the powdered sugar one cup at a time until fluffy.
- Once the cupcakes are cooled pipe the buttercream on top.
- Top with a fresh blackberry and serve.
Notes
Total time includes cooling time.
A little flat, a little moist…who cares? They look fantastic!
These look incredible!! Love the combination of flavors. Incredible Krista!!
Yum! I am definitely making these the next time I have bellies to share with me.
These cupcakes are so beautiful! Plus, I LOVE that dripping honey pictures..so pretty!
These cupcakes look delicious! And the buttercream makes them look just gorgeous!
This looks great!!
Thanks Stephanie! Even mr liked them and he was a bit skeptical at first.
Yum! Who cares if they sink a little? I bet they taste delicious! such a lovely flavor combo!
oh MY these look SOOOOOO good! Def need to try them…asap
They look so delicious! I would like to showcase them on my cupcakes recipes & ideas blog if you agree!
Thank you Vera! If you’d like to feature them that would fine. I would just appreciate you linking back to the recipe instead of sharing my entire post and recipe. Thanks!
I’ve checked this cupcake recipe for showcasing on my cupcake recipes & ideas blog if you agree. It is just perfect !