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Ingredients

• For the frosting:
• 10 tablespoons unsalted butter, cut into chunks (140 grams)
• 1 teaspoon molasses (8 grams)
• teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup confectioners sugar (120 grams)
• For the cupcakes:
• cup unsalted butter (56 grams)
• Reserved butter solids, leftover from browning the butter for the frosting
• cup sugar (50 grams)
• cup brown sugar (50 grams)
• 1 large egg
• cup plain low-fat yogurt (60 grams)
• 3/4 cup corn kernels (120 grams)
• 1 cup cake flour (150 grams)
• teaspoon salt
• teaspoon baking soda
• teaspoon baking powder
• cup corn kernels (80 grams)

Description

Serious Eats