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Jalapeno Popper Corn Cupcakes

 Jalapeno Popper Corn Cupcakes
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but our home economists guarantee the treats are sure to please!
12 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/2 cup olive oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup frozen corn, thawed
  • 2 tablespoons finely chopped seeded jalapeno pepper
  • FROSTING:
  • 1/4 cup panko (Japanese) bread crumbs
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Sliced jalapeno peppers

Directions

  • In a large bowl, combine the flour, sugar, cornmeal, baking powder
  • and salt. In another bowl, combine the eggs, milk, oil and vanilla.
  • Stir into dry ingredients just until moistened. Fold in corn and
  • jalapeno.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at

2 of 2

Jalapeno Popper Corn Cupcakes (continued)

Directions (continued)

  • 350° for 24-28 minutes or until a toothpick inserted in cupcake
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack to cool completely.
  • Place bread crumbs on an ungreased baking sheet. Bake at 400° for
  • 2-3 minutes or until toasted. Cool. In a large bowl, beat cream
  • cheese and butter until fluffy. Add confectioners’ sugar and
  • vanilla; beat until smooth. Frost cupcakes. Garnish with toasted
  • bread crumbs and jalapeno slices. Store in the refrigerator. Yield:
  • 1 dozen.
Nutritional Facts: 1 cupcake equals 380 calories, 17 g fat (6 g saturated fat), 56 mg cholesterol, 192 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.