Blackberry Cornbread Cupcakes with Whipped Honey Buttercream

Cupcakes

• 1 1/4 cup (125 g) cake flour, spooned & leveled
• 3/4 cup (120 g) fine yellow cornmeal, spooned & leveled
• 2 1/4 tsp (9 g) baking powder
• 1/2 tsp (2.5 g) baking soda
• 1/4 tsp (1.5 g) salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2/3 cup (160 ml) buttermilk, room temperature
• 1/3 cup (80 g) sour cream (plain yogurt also works)

Whipped Honey Buttercream

• 1 cup (226 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 4 tbsp (84 g) honey, plus more for drizzling
• 1/4 tsp salt
• Flaky sea salt for topping
• Corn for topping (optional)

Blackberry Compote

• 2 tbsp (30 ml) water, divided
• 1 1/4 tsp (4 g) cornstarch
• 7 oz (200 g) blackberries, fresh or frozen
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp lemon zest
• 1/8 tsp salt

Directions

• Preheat oven to 350F (175C). Line a muffin tin with paper liners.
• In a medium bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt.
• Cream the softened butter with the sugars until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each. Mix in the vanilla. Separately stir together the buttermilk and sour cream.
• Add the dry ingredients to the wet in three parts, alternating with the buttermilk mixture, starting and ending with the dry. Mix just until combined.
• Fill the cupcake liners about half full. Bake 13-16 minutes, until a toothpick comes out clean.
• Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
• For the compote, dissolve the cornstarch in 1 tbsp water. Cook the blackberries, sugar, salt, and lemon zest over low-medium heat, then add the slurry and cook 5 more minutes until thickened.
• Strain through a metal strainer to remove the berry solids, creating a glossy sauce.
• For the buttercream, beat the softened butter until fluffy (1-2 minutes). Add the honey, salt, and powdered sugar and beat another 1-2 minutes.
• Frost each cupcake, creating a crater in the center. Fill with the blackberry sauce and garnish with fresh berries and optional bruleed corn.

Makes 14-16 cupcakes. Recipe from Rachel at Eat at Maude's, via Instagram.