Sweet Corn and Bacon Cupcakes

Owner of Angel Food Bakery, Katy Gerdes, stopped be the TCL kitchen with a tasty sweet corn and bacon cupcake recipe and tips on how to bake with sweet and savory flavors.

Sweet Corn & Bacon Cupcakes Recipe


11 Tbsp Unsalted butter
1/2 C Sugar
1/2 C Brown sugar
2 Eggs
1/2 C Yogurt or Sour Cream
2.5 C Sweet corn
2.5 C Cake Flour
1/2 Tsp Kosher salt
1/2 Tsp Baking soda
1/2 Tsp Baking powder
6 Bacon slices, cooked & rough chopped

Preheat oven to 350 degrees.
Cream butter & sugars. Add eggs and beat until smooth.
Reserve 1 cup of corn kernels to mix in later. Puree yogurt and remaining corn (1.5 cups) in food processor.
Combine dry ingredients and add to wet, alternating with the corn puree.
Fold in remaining corn & bacon pieces (reserve some bacon for garnish on top)

Portion into cupcake pans and bake until light golden brown and top springs back when you lightly press it. Approximately 25 minutes, but time will vary greatly for each oven.

Check out Katy’s bakery. Click here for more information.

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