Jalapeno Popper Corn Cupcakes Recipe

4.5 2 2
Jalapeno Popper Corn Cupcakes Recipe
Jalapeno Popper Corn Cupcakes Recipe photo by Taste of Home
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Jalapeno Popper Corn Cupcakes Recipe

Read Reviews
4.5 2 2
Publisher Photo
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! —Tina Bellows, Racine, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Popper Corn Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p187

Nutritional Facts

1 each: 380 calories, 17g fat (6g saturated fat), 56mg cholesterol, 192mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large 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
  1. 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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Popper Corn Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p187

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MY REVIEW
alfoa User ID: 2078080 114068
Reviewed Sep. 13, 2014

"I guess I would be more impressed if these weren't pretty much my cornmeal muffins, plus frosting. I have been making my cornmeal muffins with thawed frozen corn and a can of green chilis for as long as I can remember. The taste is pretty much the same, but with standard cream cheese frosting. If I were to make them again, I would probably try them as mini cupcakes. Also, this makes way too much frosting. I had enough leftover for probably another half batch."

MY REVIEW
lisac10 User ID: 7669713 212191
Reviewed Feb. 12, 2014

"These are awesome! Frosted or not, these cupcakes are great! Recipe is easy, using everyday low cost pantry items. I used a mini-muffins tin to create appetizers. I plan to make these for my daughters wedding buffet!"

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