Roasted Corn Cupcakes Recipe

Roasted Corn Cupcakes are a unique and delightful dessert that captures the essence of sweet roasted corn in a cupcake form. Complete with corn-themed decorations, these cupcakes are perfect for anyone looking to add a creative and quirky touch to their dessert menu. Ideal for themed parties or as a novel treat, these cupcakes combine the familiar flavor of corn with the sweet pleasure of a dessert.


For the Cupcakes:

  • Unsalted Butter: 1 cup, room temperature
  • Granulated Sugar: 1 1/2 cups
  • Eggs: 2
  • Egg Yolks: 3
  • Vanilla Extract: 2 teaspoons
  • All-Purpose Flour: 2 1/2 cups
  • Baking Powder: 1/2 teaspoon
  • Baking Soda: 1/2 teaspoon
  • Salt: 1 teaspoon
  • Buttermilk: 1 cup

For the Buttercream:

  • Unsalted Butter: 2 cups, room temperature
  • Vanilla Extract: 1 teaspoon
  • Confectioners’ Sugar: 5 cups
  • Yellow Food Coloring


  • Yellow Jelly Beans (banana, pineapple, and caramel flavors)
  • Corn Holders (optional for presentation)


Prepare the Cupcake Batter:

  1. Preheat the oven to 320°F (160°C).
  2. Cream the butter and sugar together with an electric mixer until pale and fluffy.
  3. Add the eggs and egg yolks one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. Sift together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients alternately with the buttermilk, starting and ending with the flour mixture.

Bake the Cupcakes:

  1. Line a cupcake tin with liners and fill each about two-thirds full with batter.
  2. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow cupcakes to cool completely before frosting.

Prepare the Buttercream:

  1. Beat the butter until smooth and creamy.
  2. Gradually add the confectioners’ sugar and vanilla extract. Mix until light and fluffy.
  3. Tint the frosting with yellow food coloring to match the color of corn.

Decorate the Cupcakes:

  1. Frost the cupcakes with the yellow buttercream using a piping bag fitted with a star tip to mimic the look of corn kernels.
  2. Strategically place yellow jelly beans on top of the frosting to enhance the corn-like appearance.
  3. Optionally, insert a corn holder into each cupcake for a playful touch.

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian


  • To enhance the corn flavor, consider adding a small amount of cornmeal or corn extract to the batter.
  • When placing the jelly beans, try to mimic the natural pattern of corn kernels for a more authentic look.


Q: Can I make these cupcakes gluten-free? _A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it’s a 1:1 substitution type of flour.

Q: How should I store these cupcakes? _A: Roasted Corn Cupcakes can be stored in an airtight container at room temperature for up to two days, or refrigerated if preferred.

Conclusion: Roasted Corn Cupcakes offer a novel way to enjoy the sweet flavors of corn in a fun, dessert format. Whether you’re hosting a summer barbecue, a farm-themed party, or just want to surprise your guests with something unique, these cupcakes are sure to be a conversation starter and a delightful treat that everyone will remember. Enjoy the creativity and the delicious results of your baking!

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