cupcakes that look like corn on the cob
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5 from 1 vote

Corn on the Cob Cupcakes with Vanilla Bean Frosting

You can make these cute and adorable cupcakes for the summer. 
Course Dessert
Cuisine American
Keyword Cupcake Recipes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 24
Calories 207kcal
Author Stephanie Manley

Ingredients

  • 15.25 ounces yellow cake mix
  • 2 cups powdered sugar
  • 8 ounce cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 8 ounces jelly beans (Jelly Belly brand were used, Hot Buttered Popcorn, and French Vanilla beans were used)

Instructions

  • Prepare cake mix according to package directions. Follow package directions if making regular sized cupcakes. Mini cupcakes take 12 to 15 minutes to bake. Allow cupcakes to cool completely. The advantage of using the mini cupcakes is that they take much less time to cool.
     

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  • Prepare icing by creaming together the 8 ounces of cream cheese and the 4 ounces of butter together. When nice and creamy add 1 cup of powdered sugar, and then cream the mixture again. Add 1 teaspoon of vanilla bean paste, add remaining 1 cup of powdered sugar. Spread frosting on cupcakes, you can be generous with the frosting.
  • Decorate the cupcakes with the jelly beans by alternating the yellow and the white jelly beans. I used mostly yellow jelly beans so it would look like sweet corn.

Nutrition

Calories: 207kcal | Carbohydrates: 34g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 25mg | Fiber: 0g | Sugar: 24g | Vitamin A: 245IU | Calcium: 48mg | Iron: 0.4mg
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