Updated June 14, 2019 (Originally posted July 3, 2017)
With warmer weather here, I’m excited for summer barbecues — especially the 4th of July. A couple of years ago I created these corn cupcakes topped with a corn-and-blackberry buttercream, and they remain one of my favorite cupcakes. Fresh summer corn is irresistible, and I wanted to showcase it in a dessert.
These cupcakes rely on fresh corn, not cornmeal or grits. The batter is light and moist, with the corn contributing natural sweetness and texture. Paired with a tart blackberry accent, they make a bright, seasonal treat for an Independence Day gathering or any summer BBQ.
Cornmeal vs Fresh corn in making cupcakes
Cornmeal can be delicious, but it sometimes yields dry, crumbly results. For these cupcakes I prioritized a tender, moist crumb, so I used puréed fresh corn for moisture and flavor, and folded in some whole kernels for added texture and bursts of corn sweetness.
When fresh corn is in season, it’s a shame not to use it. The puréed kernels blend into the batter for a delicate corn flavor without the heaviness or graininess of cornmeal.
Tip: To keep the cupcakes moist, transfer them to a wire rack right after removing them from the oven so they cool evenly.
How to make corn frosting
The frosting also features fresh corn, but puréed corn is too watery to add directly to buttercream without affecting its texture. To concentrate flavor and remove excess moisture, I cook the purée down until it becomes a thick paste before incorporating it into the butter.
For the blackberry element, I puréed blackberries and cooked that purée into a separate paste as well. Instead of blending the blackberry into the entire batch of frosting, I paint thin stripes of the blackberry paste inside a piping bag, then fill the bag with the corn buttercream. When piped, this creates an attractive swirl of color and flavor. Finish each cupcake with a fresh blackberry for a simple, elegant garnish.
By keeping the blackberry as a stripe rather than fully mixing it into the buttercream, you preserve the visual contrast and get little bursts of berry flavor without dulling the dominant sweet-corn taste.
These cupcakes are fluffy, moist, and full of fresh corn flavor. The silky buttercream complements the cake while the blackberry adds a pleasant tart note that doesn’t overpower the corn. If you want a seasonal, slightly unexpected dessert for your 4th of July barbecue, these cupcakes are an excellent choice.
Save this recipe and try it at your next summer gathering — the combination of fresh corn and berries is both memorable and delicious.
Corn Cupcakes with Corn and Blackberry Frosting
Ingredients
Corn cupcakes
- 1¾ cups (175g) cake flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ cup (57g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) sour cream
- 2 large eggs
- ¼ cup (60ml) neutral oil
- ½ cup fresh corn kernels, puréed
- ¼ cup fresh corn kernels, whole
Corn and blackberry frosting
- 1 cup blackberries, puréed (plus 16 for garnish)
- ½ cup fresh corn kernels, puréed
- 1 cup (227g) unsalted butter, softened
- 2 cups (250g) powdered sugar
Instructions
Corn cupcakes
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Preheat the oven to 340°F (170°C). Line a cupcake pan with paper liners and set aside.
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In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
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In a separate bowl, cream the butter and sugar until light. Stir in sour cream, eggs, and oil. Add the dry ingredients and mix until just combined. Fold in the corn purée and the whole corn kernels.
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Fill liners halfway and bake 15–18 minutes, or until a toothpick comes out clean. Transfer to a wire rack immediately and cool completely.
Corn and blackberry frosting
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In a small pan, cook the puréed corn over medium-high heat until it reduces to a thick paste. Remove from heat and cool completely. Cook the puréed blackberries the same way into a separate paste and cool.
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Beat the butter until fluffy. Add the cooled corn paste and beat to combine. Gradually add powdered sugar and beat until smooth.
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Paint stripes of blackberry paste on the inside of a piping bag, then fill the bag with the corn buttercream. Pipe onto cooled cupcakes and top each with a fresh blackberry. Serve.
