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Corn on the Cob Cupcakes

by Shelby on 11 June 2011

in Simple Treats

This is the season for picnics in the park and family barbecues. We’ve found a way you’ll be sure to impress your family and friends with these cupcakes that resemble corn on the cob! The perfect treat for any summer occasion.

How fun is that?

There’s no barbecue without corn on the cob in my family.

“Corn-on-the-Cobcakes” by Woman’s Day Kitchen

Active Time: 35 minutes
Total Time: 2 hours


  • 2 large eggs
  • 3/4 cup canola oil
  • 1 1/4 cups plus 5 Tbsp whole milk
  • 3 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp plus pinch kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 16-oz box confectioners’ sugar
  • 16 corn holders, assorted yellow and white jelly beans, 4 yellow fruit chews (such as Starburst), black and white sanding sugar, for decorating

Recipe Preparation

    1. Heat oven to 350°F. Line two 12-cup muffin tins with yellow or white paper liners.

    2. In a medium bowl, whisk together the eggs, oil, 1 1/4 cups of the milk and 2 tsp of the vanilla.

    3. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder and 1/2 tsp of the salt; make a well in the center. Add the milk mixture and stir until fully incorporated.

    4. Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

    5. Meanwhile, make the frosting: Melt the butter in a medium skillet over medium heat, then cook, swirling the pan until the butter begins to brown and smell nutty, 3 to 4 minutes; remove from heat.

    6. Using an electric mixer, beat the browned butter, confectioners’ sugar, pinch of salt and the remaining 5 Tbsp milk and tsp vanilla until fluffy, 3 minutes.

    7. To decorate: Working with 3 cupcakes at a time, frost, then arrange rows of jelly beans close together on each cupcake. Place them side by side on a plate or platter and insert the corn holders at each end so they resemble an ear of corn. Cut a fruit chew horizontally in half; flatten one half slightly and place on top of the corn to resemble a pat of butter. Sprinkle with the sanding sugars to mimic salt and pepper. Repeat with the remaining cupcakes.



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