Corn & Hatch Chile Cupcakes with Honey Buttercream

🥘 Ingredients

• egg 1
• Canola oil ½ cup
• unsalted butter 4 Tbsp
• cane sugar 2 Tbsp
• whole milk ¾ cup
• TJ's Hatch Valley Salsa ¼ cup
• TJ's Cornbread Mix 1 box
• unsalted butter 1 cup
• sea salt 0.12 tsp
• honey ¼ cup
• powdered sugar 2 ¾ cup

1. 1

   Prepare the cupcakes: Preheat oven to 350°F.
2. 2

   In a mixing bowl , add the egg , Canola oil , melted unsalted butter , and cane sugar and whisk until smooth. Add whole milk and TJ's Hatch Valley Salsa and stir to combine.
3. 3

   Add the entire box of TJ's Cornbread Mix and stir until smooth.
4. 4

   Line a cupcake pan with cupcake liners and fill each cup about 3/4 of the way full with batter.
5. 5

   Bake for 17 minutes , until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
6. 6

   Prepare the frosting: Using a stand mixer with a whisk attachment , combine softened unsalted butter and sea salt and beat on medium-high for 6 to 7 minutes , until light & creamy.
7. 7

   Reduce speed to medium-low and add honey and powdered sugar , taking care to add powdered sugar about 1/2 cup at a time and waiting until fully incorporated before adding more. Periodically stop and scrape the bowl to make sure everything is mixing evenly. Mix until frosting is smooth, creamy, and fluffy.
8. 8

   If the frosting seems too soft, refrigerate about 10 minutes to firm up, then mix another minute or two.
9. 9

   Pipe or spread frosting onto the cooled cupcakes.
10. 10

    For the best eating experience, these cupcakes should be enjoyed the day they are made—and enjoy you will!