Makes 12
Ingredients:
• 1 1⁄4 cups all-purpose flour
• 1 cup sugar
• 1⁄2 cup cornmeal
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 large eggs
• 1⁄2 cup 2% milk
• 1⁄2 cup olive oil
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup frozen corn, thawed
• 2 tablespoons seeded jalapeño pepper, finely chopped
FROSTING:
• 4 ounces cream cheese, softened
• 1⁄4 cup butter, softened
• 1 3⁄4 cups powdered sugar
• 1 teaspoon vanilla extract
• Sliced jalapeño peppers
Note: Take precautions when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Preheat oven to 400°F. Prepare cupcake pans with liners. In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In another bowl, combine the eggs, milk, oil, and vanilla. Combine wet ingredients into dry ingredients. Fold in corn and jalapeño.
Fill each cupcake liner around 1/2 full. Bake for 20-25 minutes.
In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Frost cooled cupcakes. Garnish with jalapeño slices. Store in the refrigerator.