Corn on the Cob Cupcakes: A Delicious and Unique Way to Enjoy This Summer Favorite

Corn on the Cob Cupcakes: A Delicious and Unique Way to Enjoy This Summer Favorite

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Corn on the cob is a summer favorite, and now there’s a delicious and unique way to enjoy it – corn on the cob cupcakes! These cupcakes are easy to make, and they’re perfect for picnics, barbecues, or any other summer event.

Corn on the Cob Cupcakes: A Delicious and Unique Way to Enjoy This Summer Favorite

Why do we like corn on the cob?

Is it the corn itself or the act of eating it? We love corn on the cob because it’s a summertime tradition. It’s a chance to slow down, enjoy the outdoors, and savor the sweetness of fresh corn.

Fresh sweet corn has a long history of feeding ancient civilizations. Fossils of corn have been found in Mexico that place corn as a main source of diets as far back as 10,000 to 6,000 years ago.

Is there a better type of corn on the cob?

There are many types of corn on the cob, and they’re all delicious. We prefer to use white or yellow corn. The corn flavor is more pronounced, and the flavor explodes in your mouth with each bite.

What’s the best way to eat corn on the cob?

There are many ways to enjoy corn on the cob, but our favorite is to simply slather it with butter and sprinkle it with salt. The butter brings out the corn’s natural sweetness, and the salt adds a nice savory flavor.

How do you make corn on the cob cupcakes?

Follow these simple instructions to make your own corn on the cob cupcakes. I use a boxed cake mix for the speed of things but have a great yellow cupcake recipe for you if you want to use that instead.

How do I make these adorable cupcakes?

The yellow cupcake base can be made from either a boxed mix or the following recipe:

ready to serve corn on the cob cupcakes

Standard yellow cupcakes recipe

A good yellow cupcake recipe for the base:

  • 1 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 2 large eggs at room temp
  • 3/4 cup sugar
  • 1/4 cup unsalted butter, cut into 1/2” cubes
  • 1/2 cup milk – the higher the fat content the better
  • 2 tsp vanilla extract
  • 1 1/2 tsp vegetable oil

How to Make Corn on the Cob Cupcakes

Preheat the oven to 350°F and place the shelf in the middle of the oven. Line the muffin tin with cupcake liners.

In a large bowl whisk flour, baking powder, matcha, and salt together. Set aside.

Place butter and milk in a microwave-safe dish and zap 2 minutes on high to melt the butter.

In a separate bowl, beat eggs for 30 seconds on medium-high speed.

With the beater still going, pour the sugar in over 30 seconds.

Beat eggs for 6 minutes more on a highly faster speed, or until tripled in volume and almost pure white.

When the egg is whipped, scatter 1/3 flour across the surface, then beat on low for 5 seconds. Stop beating, add half the remaining flour, then mix again on low for 5 seconds. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Pour the hot milk/butter, vanilla, and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk. Use a whisk to mix until smooth. It should look kind of foamy.

With the beater on low still, pour the milk mixture into the Egg Batter over 10-15 seconds, then turn the beater off.

Fill your muffin tins with batter until they are 2/3 full. Bake 20-22 minutes until a toothpick comes out clean.

Corn Cupcake Ingredients

orn Cupcake Ingredients
  • 1 box yellow cake mix
  • eggs, oil, and water that your boxed cake mix asks for
  • Yellow, pastel yellow, and white M&M’s
  • Corn skewers

Corn on the Cob cupcake tutorial

Preheat the oven to 350°F and place the shelf in the middle of the oven. Line the muffin tin with cupcake liners.

Take your cake mix and add the ingredients it asks for. Fill your muffin tips cups 2/3 full of batter and bake per the box instructions.

Let them cool completely.

Frosting Ingredients

  • 1 ½ sticks of salted butter, softened
  • ½ teaspoon salt
  • 4 cups powdered sugar
  • 3 tablespoons French vanilla coffee creamer, half and half or whole milk
  • 1 large piping bag, 1 large round frosting tip

Directions for Making the Frosting:

Using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes). Mix in the vanilla extract.

how to make french vanilla buttercream

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the flavored creamer in between each cup. Continue to mix for 1 minute or until creamy.

Frosting Your Corn on the Cob Cupcakes

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating.

Add a 1 mm star tip to your bag.

If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes.

orn Cupcake decorating

Pipe a smooth swirl on the cupcake

corn on the cob cupcake decorated

Place rows of M&M’s standing up across the cupcake, alternating colors to look like real corn.

finished corn on the cob cupcake

It will take 2 cupcakes to make each corn on the cob, so place them together.

Place the corn skewers on the outside of each cupcake as shown. 

ready corn on the cob cupcake


Easy Corn on the Cob Cupcakes

Use a dressed-up boxed cake mix.

How do you store Corn on the Cob Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.

But with these corn on the cob cupcakes, I say go ahead and store them in the fridge. The “corn” will stay nice and perky that way. Just be sure to take them out about an hour before serving so they have time to come to room temperature.

What is the best frosting for corn on the cob cupcakes?

I love using a classic vanilla buttercream for these corn on the cob cupcakes. You

all about corn on the cob cupcakes

Other cupcake recipes you may like:

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