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) ***recently found this brand you can buy online Bob’s Red Mill Blue Cornmeal
- 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
*** If you use this for cultural workshops or food demonstrations please give credit to my website TheFancyNavajo.com. If you are interested in sharing recipes with your company or organization please email me TheFancyNavajo@gmail.com for permission***