Ingredients
1-1/4 cups all-purpose flour1 cup sugar1/2 cup cornmeal2 teaspoons baking powder1/4 teaspoon salt2 large eggs1/2 cup 2% milk1/2 cup olive oil1/2 teaspoon vanilla extract3/4 cup frozen corn, thawed2 tablespoons finely chopped seeded jalapeno pepperFROSTING:1/4 cup panko bread crumbs4 ounces cream cheese, softened1/4 cup butter, softened1-3/4 cups confectioners’ sugar1 teaspoon vanilla extractSliced jalapeno peppers
Preparation
In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.
