What to do

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners (makes about 12 cupcakes).

2. In a medium bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.

3.In a large bowl, using a stand mixer with paddle attachment (hand mixer also works) cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. We want this mixture light and fluffy.

4. Then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a small bowl or measuring cup, stir together the buttermilk and sour cream (or yogurt) until smooth.

5. Next, we are going to add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix just until combined — Try not to overmix. Tip: you can switch to a rubber spatula as you slowly finish mixing the ingredients and this will help prevent overmixing.

6. Divide the batter evenly among the cupcake liners, filling each about 1/2 full. Bake for 13–16 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. For the blackberry compote, pour 1 tbsp of water into a bowl, add the cornstarch and stir until the cornstarch dissolves. Set to the side. Place remaining water, blackberries, sugar, salt and lemon zest into a medium saucepan over low/medium heat. Stir with a wooden spoon occasionally. Let the berries cook down, release their juices and then pour in the cornstarch and water slurry. (Note: you made need to give your slurry a rough mix again before adding to the berry mixture. Cornstarch can thicken up and harden quickly!)

9. Let the berries continue to cook and thicken (about 5 more minutes). Then remove from the heat and run the mixture through a metal strainer (this will catch all of the berry chunks and you will be left with a glossy, velvety blackberry sauce). Set to the side to cool.

10. For the frosting, place butter in a medium bowl. Using a hand mixer, on medium speed beat the butter until it is nice and fluffy (about 1-2 minutes). Add the honey, salt and powdered sugar, beat again for another 1-2 minutes until everything is nice and fluffy.

11. Cupcake Assembly! Using a spooning or piping bag, top each cupcake with frosting. Create a little hole or crater in the middle, this is where your blackberry jam goes! Top with fresh blackberries and some bruleed corn if you are feeling fancy!

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• For the cupcakes, when measuring the cake flour, you want to spoon the flour gradually into the measuring cup. Do not scoop and level (this yields more flour than you need). Spoon in flour and scrape/level the top with a knife.
• When mixing your sugars and butter, be sugar to beat the mixture for a couple of minutes. We want to mixture to be light and fluffy. This ensures a tender and fluffy baked cupcake.
• Ensure your eggs, butter, and buttermilk are at room temp before mixing. This helps the batter come together more smoothly and evenly.
• Cornbread holds heat a bit longer than typical cake — make sure the cupcakes are fully cooled before adding buttercream, or it will melt.

More Recipes!

Here are some more single serve cookie recipes you might enjoy!

Chocolate Cheesecake with Brownie Crust

Peach and Vanilla Cake with Brown Butter Frosting

Carrot Cake Whoopie Pies

Single Serve Smores Cookie

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)