Fresh strawberries are key for this recipe to shine, so this one typically comes out in early summer when strawberry season starts. Keep some sweet corn in the freezer for just this occasion. The richness from the corn puree and the tartness from the strawberries make these strawberry sweet corn cupcakes the perfect summertime snack. Serve them without frosting as a sweet corn muffin. No one is stopping you!
This recipe is adapted from Ai Made It for You’s Corn Cupcakes with Corn and Blackberry Frosting. I modified the cake and frosting a bit and substituted rhubarb for the blackberry, because I can’t get enough rhubarb.
Author: Nicki Dowland
Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.
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