I’m so excited to finally share my recipe for Blue Corn Cupcakes. Thank you for being patient with me, this has been one of my most requested recipes! If you have been a long time follower then you may remember when I posted my first batch last year. It was to celebrate how we reached 1K Instagram friends (can you believe we are almost to 2K?)!! I had to celebrate this and what better way than to make some fancy cupcakes. But the next question, “How do I add a Fancy Navajo twist?” I quickly thought about my wedding cake. My brother is an awesome baker and he made a delicious Sweet White Corn wedding cake that was divine (I could go for some right now!). I asked him for the recipe, but I didn’t have the type of corn he used on hand. Bummer! So I twirled around in my pantry and noticed all these bags of blue corn meal that my mother-in-law gifted to me. What about blue corn cupcakes?!! Voila!
I made a batch that day and was worried they wouldn’t turn out the way I was expecting them to. When the timer on my oven beeped, I took them out of the oven and impatiently waited for them to cool. I am by far the most impatient baker in the world. I do not like waiting for things to cool. Anyone else an impatient baker? I think I caved 2 minutes in and burned my fingers as I cracked open one of these hot and steamy blue gems (no time for knives or forks here). I was in awe! The cupcakes had a beautiful blue hue and tasted just like sweet blue corn mush. YUM! There was also a slight crunchiness from the corn meal. I did a little happy dance and immediately knew what type of frosting would pair well with this, vanilla buttercream! I wanted to be more fancy than the The Fancy Navajo and had the brilliant idea of topping them with a pinon. Very Sprinkles Cupcakes-esque but Native style. They were perfect and Instagram worthy to be posted (By the way if you don’t already follow me TheFancyNavajo)! Or on Facebook here.
I had my husband aka the Fancy Navajo Taste Tester give it a try. I knew it was a hit when he asked if there was more!It took a few more times to perfect the recipe. The recipe was ready when I tested it out on my family and friends! So here you go! Enjoy and please let me know if you make them! Take a picture and tag me TheFancyNavajo or use the #thefancynavajo so I can see! I would love to see your beautiful creations!
- Blue Corn Cupcakes (makes about 16 cupcakes)
- 1 cup all-purpose flour
- 1 cup roasted blue corn meal (I use the Navajo Pride brand. They unfortunately do not sell this online, but I have seen blue corn meal in most grocery stores)
- 1/4 cup white sugar
- 5 teaspoon baking powder
- 1 pinch of Salt
- 1/2 cup unsalted butter (softened at room temperature)
- 2 eggs beaten
- 1 cup milk
- 1 tablespoon pure vanilla extract
- Vanilla Buttercream Frosting
- 1 stick of cold unsalted butter
- 3 cups powdered sugar
- 2 -4 tablespoons of heavy cream
- 2 teaspoons pure vanilla extract
- pinch of salt
Blue Corn Cupcakes:
- Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
- Sift all dry ingredients (flour, blue corn meal, sugar, baking powder, salt) together in a large bowl
- In a separate bowl, beat eggs and stir in the remaining wet ingredients (softened unsalted butter, milk, vanilla)
- Slowly stir in egg mixture into dry ingredients and mix until smooth
- Scoop in batter into muffin liners 3/4’s from the top using a spoon or ice cream scoop
- Bake for 30-35 minutes or until tops are a light golden brown and a tooth pick can be inserted in the center and be removed clean. Let cool for 10 minutes.
Vanilla Buttercream Frosting
- Whip butter and salt together on medium high until light and fluffy
- Slowly add in powdered sugar until the mixture starts to clump up
- Add in heavy cream and continue to add powdered sugar until desired frosting consistency (If the frosting is too thick add in more heavy cream)
- Frost your beautiful blue corn cupcakes
- Optional, top with a piñon