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Jalapeno Popper Corn Cupcakes

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
  • Total Time
    Prep: 40 min. Bake: 25 min. + cooling
  • Makes
    1 dozen

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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cupcake: 380 calories, 17g fat (6g saturated fat), 56mg cholesterol, 192mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 4g protein.
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