Corn on the Cob Cupcakes: A Delicious and Unique Treat

A monkey on a cupcake

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.

– 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

CUPCAKE INGREDIENTS:

You will need:  – Yellow cupcakes that have been baked and cooled – Yellow, pastel yellow, and white M&M’s – Corn skewers

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

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

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

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.

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