These Cornmeal Cupcakes with Cream Cheese Frosting are a delightful twist on traditional cupcakes. The cornmeal adds a unique texture and flavor, while the creamy cream cheese frosting complements them perfectly. These cupcakes are a must-try for any dessert lover.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. For Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cornmeal, all-purpose flour, baking powder, baking soda, and salt together in a bowl using a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients and buttermilk to the wet ingredients, switching between the two and starting with the dry ingredients each time. Don't mix any further than that. Fill each of the cupcake liners about two-thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Melt the cream cheese and butter together. Then, beat them together until the frosting is smooth and creamy. When you add the powdered sugar and vanilla extract, keep beating until the ingredients are well mixed and the mixture is fluffy. Use a piping bag or a spatula to frost the cupcakes with the cream cheese frosting once they are completely cool. Decorate the cupcakes however you like, then serve. Have fun with your tasty Cream Cheese Frosted Cornmeal Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These vegan blueberry lemon cornmeal muffins are bursting with flavor and perfect for a delightful breakfast or snack. The combination of tangy lemon zest and juicy blueberries creates a refreshing twist on classic cornmeal muffins.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup melted coconut oil. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1 cup blueberries fresh or frozen.

Instructions: Warm the oven up to 375F 190C and put paper liners in a muffin tin. Mix cornmeal, flour, sugar, baking powder, and salt in a large bowl. Melted coconut oil, lemon juice, and lemon zest should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the blueberries slowly and carefully. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes