Fluffy Corn Cupcakes
Lorenza Ávila
Try these delicious cupcakes that are very easy to make and rich in fiber and vitamins due to the properties of corn. With this corn muffin recipe, you can surprise your family with a delicious dessert that is also ideal for that craving for homemade sweet bread. As a tip, you can substitute vanilla extract for coffee extract to give the recipe a different touch; don’t forget to decorate them with powdered sugar and pair them with a cup of coffee.
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Ingredients
4
Servings
  • 1 1/2 cups flour, for the batter
  • 2 teaspoons baking powder, for the batter
  • 250 grams corn kernels, for the batter
  • 3 eggs, for the batter
  • 380 grams condensed milk, (1 can) for the batter
  • 1/2 cups vegetable oil, for the batter
  • 3 teaspoons vanilla essence, for the batter
  • icing sugar, for decoration
Preparation
15 mins
20 mins
Low
  • Preheat the oven to 180 °C.
  • For the batter, in a blender place the flour, baking powder, corn kernels, egg, sweetened condensed milk, oil, and vanilla; blend until a smooth and thick consistency is achieved. Set aside.
  • In a cupcake mold, place the cupcake liners and pour the mixture into each one until three-quarters full. Tap the mold to avoid air pockets and bake for 20 minutes at 180 °C. Then cool and set aside.
  • Decorate the cupcakes with powdered sugar. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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