Lemon Basil Corn Cupcakes
These savory and sweet cupcakes are topped with cream cheese frosting and salty feta crumbles for a delicious treat. This tasty recipe was crafted by our very own Del Monte team member, Mara Flynn-Rothman.
Serves
12
Prep time 20 minutes
Cook time 45 minutes
Ingredients
1 package Marie Calendar's Honey Butter Corn Bread and Muffin Mix
1 cup Del Monte Golden Sweet Whole Kernel Corn
4 tbsp. lemon zest, divided
1/2 cup lemon juice
1/2 cup feta cheese
1/4 cup fresh basil, chopped and leaves for garnish
1 8 oz. brick of cream cheese
1/4 cup butter
2 cups powdered sugar
1 tbsp. lemon juice
1 tsp. vanilla
Directions
Corn Cupcakes: Preheat oven to 375. Prepare corn bread mix as directed, substituting 1/2 cup of water for lemon juice. Mix in 1 cup of corn, 3 tablespoons of lemon zest, and 1/4 cup chopped basil. Fill 12 muffin tins and bake as directed. Let cool while you make the feta crisps and frosting.
Feta Crumbles: Heat oven to 400°. Lightly grease baking sheet with oil. Drop rounded teaspoons of feta mixture onto sheet 3 inches apart. Bake on center rack until golden brown, about 10 minutes. Do not undercook or cheese will not crisp as it cools.
Cream Cheese Frosting: In a large bowl, beat softened butter and cream cheese with electric mixer on medium speed for 2 - 3 minutes, or until smooth and creamy. Stir in vanilla, then stir in powdered sugar. Spread or pipe frosting onto cupcakes. Decorate with feta crisps and basil leaves. Enjoy!