Sweetcorn & Popcorn Cupcakes

Sweetcorn & Popcorn Cupcakes


  • 1 1/2 cups All-purpose flour
  • 2 tsp B. Powder
  • 1 cup frozen corn
  • 3 eggs 
  • 380g condensed milk 
  • 1/2 cup vegetable oil 
  • 1 tbsp Mavella Superfoods Gut Boost
  • Buttercream: 220g butter, 3 cups icing sugar, 1 extra tbsp Mavella Superfoods Gut Boost, 1 tbsp milk
  • Toppings: caramel popcorn, maple syrup


  1. Prepare a muffin pan with paper liners or grease a silicone mold.
  2. Place all ingredients in a blender (except for the buttercream) and blend until smooth.
  3. Fill the muffin liners and bake 30min at 180c.
  4. Set aside, meanwhile prepare the buttercream by beating the butter and sugar until smooth. Add Mavella Superfoods Gut Boost and the milk and beat until fluffy. 
  5. Pipe over the muffins and top with caramel popcorn and maple syrup
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