Prep time 20 minutes

Cook time 45 minutes


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


  1. 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.

  2. 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.

  3. 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!

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