This recipe for Fresh Corn Cupcakes with Brown Butter Honey Frosting has a special place in my kitchen. I first developed it one late summer evening when my neighbor brought over two ears of sweet corn and I didn’t want to lose that pure, sun-warmed sweetness to the back of the fridge. The batter is soft and tender with little pockets of corn that burst with flavor, while the frosting adds a toasty, caramel-like depth that transforms simple cupcakes into something that feels celebratory. The texture is delicate—light crumb from the cake balanced by the occasional pop of kernels—and the flavor sits perfectly between sweet and buttery with a hint of honey rounding everything out.

I discovered early on that the success of these treats depends on a few small techniques: softening the butter properly, folding the corn in gently to avoid deflating the batter, and taking your time while browning the butter so it reaches that deep, nutty note without burning. These cupcakes became my go-to hostess gift during late summer potlucks; people always ask if they are made with canned corn because the kernels taste so fresh. Serve them warm with afternoon tea or cool them completely and keep them in a tin for a picnic—either way they disappear quickly.

Ingredients

• Unsalted butter: Use two separate 1/2-cup portions—one for the batter softened at room temperature and one for the frosting to be browned. I often buy European-style butter for a richer flavor; bring the batter butter to room temperature for easier creaming.
• Granulated sugar: One cup gives the cakes a pleasant sweetness without overpowering the corn. If you like a slightly deeper flavor, use a natural cane sugar brand.
• Eggs: Two large eggs add structure and moisture—use room-temperature eggs so they incorporate smoothly into the batter.
• Buttermilk: Half a cup keeps the crumb tender and adds a subtle tang; shelf-stable cultured buttermilk or fresh buttermilk both work.
• Vanilla extract: One teaspoon to round the flavors—use pure vanilla for best results.
• All-purpose flour and cornmeal: 1 1/2 cups flour and 1/2 cup cornmeal create a soft but slightly rustic crumb; choose a medium-ground cornmeal for gentle texture.
• Baking powder and salt: Leavening and balance—1 1/2 teaspoons baking powder and 1/4 teaspoon salt ensure lightness and proper seasoning.
• Fresh corn kernels: One cup (about two ears) provides bursts of sweetness and moisture. Cut from ears that are fresh and plump for the best flavor.
• For the frosting: 1/2 cup butter to brown, 2 cups powdered sugar, 2 tablespoons honey, and 1–2 tablespoons milk to thin the frosting to your preferred consistency.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or lightly grease the tin. Having the pan ready before you mix the batter prevents the batter from sitting and losing lift. Cream butter and sugar: Using a stand mixer or hand mixer, beat 1/2 cup softened butter and 1 cup sugar together until light and fluffy, about 3–4 minutes. Scrape the sides of the bowl periodically; well-aerated creamed butter contributes to a tender crumb. Add eggs and liquids: Beat in eggs one at a time, fully incorporating each before adding the next. Add 1/2 cup buttermilk and 1 teaspoon vanilla, mixing until combined. The batter will be soft and slightly glossy. Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Sifting is optional but helps blend the leavening evenly. Mix wet and dry: Gradually add the dry mixture to the wet ingredients on low speed or fold by hand, mixing until just combined. Avoid overmixing; stop when streaks of flour disappear for a tender result. Fold in corn: Gently fold in 1 cup fresh corn kernels using a spatula, taking care not to deflate the batter. The kernels should be evenly distributed but not pulverized. Fill and bake: Fill each liner about two-thirds full to allow for lift. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven runs unevenly. Cool completely: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Cooling fully prevents the frosting from melting and sliding off. Brown the butter for frosting: In a light-colored saucepan, melt 1/2 cup butter over medium heat. Swirl the pan as the milk solids brown—this takes 4–6 minutes. Look for a deep golden color and a nutty aroma; immediately remove from heat to avoid burning and let cool slightly. Make frosting: In a bowl, combine the slightly cooled browned butter, 2 cups powdered sugar, 2 tablespoons honey, and 1 tablespoon milk. Beat until smooth, adding up to 1 more tablespoon milk if needed for a pipeable consistency. Taste and adjust honey or salt as desired. Assemble: Pipe or spread the frosting onto fully cooled cupcakes. Store at room temperature for up to one day or refrigerate for longer storage—bring to room temperature before serving.

Storage Tips

Store unfrosted cakes at room temperature in an airtight container for up to 24 hours; beyond that, refrigerate for up to 3 days. If frosted, cover loosely with plastic wrap to avoid smearing the browned-butter surface and refrigerate—bring to room temperature before serving so the butter regains its silkiness. For freezing, remove frosting and freeze individual cakes wrapped in parchment and foil; thaw overnight in the refrigerator then frost fresh. Use shallow, airtight containers to prevent condensation and sogginess, and keep the cupcakes away from strong odors in the fridge.

Ingredient Substitutions

If you need a dairy-free version, replace the butter in the batter with a neutral-flavored vegan stick butter and use a non-dairy buttermilk (soy or almond milk with a tablespoon of vinegar) to mimic tang. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend and ensure the cornmeal is certified gluten-free; expect a slightly different crumb and possibly a denser texture. If fresh corn isn’t available, use thawed frozen kernels or roasted canned kernels drained well—reduce any extra moisture by patting kernels dry with a towel.

Serving Suggestions

These pair beautifully with an afternoon tea, a light coffee, or a sparkling wine. For a brunch spread, serve alongside lemon curd, fresh berries, and ricotta to balance the richness. Garnish with a tiny drizzle of extra honey, a sprinkle of flaky sea salt, or a few toasted corn niblets for texture. For an autumnal twist, top with a thin slice of candied ginger or a smear of apple butter. They also work well as a sweet side at a barbecue—serve slightly warm to highlight the butter notes.

Seasonal Adaptations

In summer, use the freshest sweet corn you can find and consider adding a teaspoon of lime zest to brighten the batter. For fall, fold in 1/4 cup finely grated apple or pear and a pinch of cinnamon for a harvest feel; adjust sugar slightly if the fruit adds sweetness. Around the holidays, swap the honey in the frosting for maple syrup and add a scant half-teaspoon of ground allspice to the frosting for festive warmth. These small tweaks allow the same basic method to shine year-round.

Meal Prep Tips

To prep for a busy week, bake the cakes two days ahead and freeze unfrosted. On the day you plan to serve, thaw them the night before in the refrigerator and whip up the brown butter frosting in 10 minutes—brown the butter first since it needs to cool slightly. Portion frosting into a piping bag and decorate quickly before guests arrive. Pack the cupcakes in a sturdy, ventilated container for transport to potlucks and remove from refrigeration an hour before serving for ideal texture.

These cupcakes are a lovely example of simple ingredients elevated by technique—the browned butter and fresh corn make an ordinary sweet into something people remember. Give them a try this season and make small adjustments to match your pantry and palate; they’re forgiving and endlessly adaptable.

Enjoy sharing them with friends and family—baking is at its best when it brings people together, and these are perfect for that.