Gluten free Cornflour Cupcakes with Maple Cream Cheese Buttercream
These gluten free cornflour cupcakes with maple cream cheese buttercream frosting will delight your heart! For my twin sister and brother’s 70th birthday I wanted to recreate the childhood memories of our family’s favourite “Johnny Cake” with a little refinement. To do this I created a recipe with cornflour in place of cornmeal and added the sweetness of maple cream cheese buttercream frosting, reminiscent of maple syrup and butter as a topping.
These gluten free cornflour cupcakes are super simple to make and the cornflour really helps the texture and the corn flavour really does come through in a delicious way.
Ingredients For Cupcakes:
- 1 cup cornflour
- 1 cup all purpose gluten free flour (I use Pamela’s)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 1/4 cups buttermilk
- 3 egg yolks
- 1 tsp vanilla flavouring
Ingredients for Buttercream Frosting
- 1/2 cup butter, softened
- 1/2 cup cream cheese
- 2 cups icing sugar
- 1/4 tsp maple flavouring
Method for Cupcakes
Preheat oven to 375 F. Mix the dry ingredients together. Cream together the butter and sugar. Best in the egg yolks. Add vanilla. Alternately add the flour mixture with the buttermilk, starting and ending with the flour mixture. Batter will be a little thick. Do not over mix.
Drop the batter by spoonful into prepared cupcake pan. Bake at 375 F for 18 minutes or until toothpick inserted in center comes out clean.
Method for Buttercream
Beat together the butter and cream cheese until smooth. Add maple flavouring. Beat in icing sugar until smooth. Add additional icing sugar as needed for spreading consistency. Pipe or spread onto cooled cupcakes.
Makes 12 cupcakes.
For a little personalization on the cupcakes I made double-sided miniature photo toppers using old family photos of my twin brother and sister and inserted into the tops of each cupcake on toothpicks.
