Sweet Cornbread Muffins with Sweet Potato–Cream Cheese Frosting

We love these not-too-sweet cornbread muffins. The frosting spreads best once chilled, so it can be made ahead of time.

Sweet Cornbread Muffins with Sweet Potato–Cream Cheese Frosting
Yields: 12
  • ¾ cup all-purpose flour
  • ¾ cup plain yellow cornmeal
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • 1 cup whole buttermilk, room temperature
  • ½ cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • Sweet Potato–Cream Cheese Frosting (recipe follows)
Sweet Potato–Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • ⅓ cup canned sweet potato purée, chilled
  1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda. In a medium bowl, whisk together buttermilk, brown sugar, melted butter, and egg. Add buttermilk mixture to flour mixture, folding just until combined. Pour batter into prepared muffin cups, smoothing tops with an offset spatula.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Sweet Potato–Cream Cheese Frosting onto cooled muffins. Refrigerate for at least 1 hour before serving.
Sweet Potato–Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth, about 3 minutes. Add confectioners’ sugar, and beat until smooth and fluffy, 3 to 5 minutes. Add chilled sweet potato purée, and beat until smooth. Refrigerate until ready to use, or up to 4 days.