I’ve always wondered why you don’t see sweet corn more often in desserts. After all it makes perfect sense: It has a wonderful complex sweet flavor, as well as a savory quality that benefits plenty of sugary treats (consider the carrot cake and sweet potato pie), and when pureed down to a smooth pulp is unctuous and creamy.

These little cupcakes are quite divine—the addition of the cornmeal provides great textural contrast with a slight, but ever-so-pleasant grittiness. However, the real star is the corn. Stripped from a cob, blanched until just cooked and blitzed down to a puree, it keeps the cakes deliciously moist and adds lots of fresh, summery corn flavor. And maple syrup is an ideal bedfellow. In just the right quantity, it doesn’t overwhelm the corn, but instead complements it with its own particular brand of rich, caramelly sweetness. In fact it’s so subtle in this recipe, you can’t really identify the maple at all, but you can definitely tell that there’s a little something special titillating your taste buds. And if I didn’t just give it away, you’d have a ton of fun trying to figure out the mystery ingredient! As for the Maple Cream Cheese frosting, I’m not going to lie; it’s going straight to your hips. But it’s so good, I’ll take the hip fat and more.

Recipe and more photos after the jump…

Sweet Corn and Maple Cupcakes with Maple Cream Cheese Frosting
1 cup fresh corn kernels (from about 1 large ear)
5 oz. unbleached all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp baking soda
1/4 tsp. table salt
2 oz.  sifted stone-ground yellow cornmeal
1/3 cup maple syrup
1/2 tsp. vanilla extract
1/2 cup sour cream, at room temperature
2 large eggs, plus 1 egg yolk, at room temperature and lightly beaten
6 oz. (12 Tbs.) unsalted butter, softened
1/2 cup granulated sugar

Maple Frosting
7 1/2 oz cream cheese (such as Philadelphia), room temperature
1 1/2 oz. unsalted butter, room temperature
3 cups confectioner’s sugar
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 tsp. salt
Candy corn, to decorate, if desired

Position a rack in the center of the oven and heat the oven to 350°F. Line 20 standard-size muffin cups with paper liners. (You’ll need 2 cup cake pans).

Cook the corn kernels by boiling them in lightly salted water for about 2 minutes, until just tender. Drain and rinse under cold water to cool completely. Transfer to a food processor or blender, then purée the corn.

Combine the flour, baking powder, baking soda, salt and cornmeal in a small bowl. Combine the maple syrup, vanilla and the sour cream in another small bowl. Set aside.

Place the butter and the sugar in a large bowl. Beat on medium-high speed  using a hand held mixer or a standing mixer fitted with the paddle attachment, until fluffy, about 2 – 3 minutes. Reduce the speed to low, and gradually pour in the beaten eggs, mixing until incorporated (don’t worry if it curdles). Add half of the flour mixture, mixing until just combined. Add half of the sour cream mixture and mix to combine. Add the rest of the flour, followed by the remaining sour cream mixture. Mix gently until incorporated. Do not overwork the batter. Finally mix in the corn puree.

Divide the batter between the muffin cups. Bake in the middle of the oven (arrange the 2 pans alongside each other, if possible) until the cup cakes are golden brown and spring back when lightly pressed in the center, 18 – 25 minutes. Transfer to a rack to cool for a few minutes, then remove the cup cakes from the tin. Leave to cool completely.

Meanwhile make the frosting. Using a standing mixer fitted with the paddle attachment, or a handheld mixer, beat cream cheese and butter together in a medium bowl until smooth. Add the confectioners’ sugar in 2 or 3 additions; continue beating until well combined and smooth. Add and combine the maple syrup, vanilla and salt into the frosting

Spoon a generous spoonful of frosting onto the top of each  cupcake, spread and swirl using the back of a knife. Decorate with candy corn, if you want.

All photography in this post is by Alice Gao. For more beautiful photos, see Alice’s blog, Lingered Upon

Tags: cream cheese, cup cakes, frosting, maple syrup, sweet corn