More Team Cake than Team Pie this holiday season? Don't worry, Molly Yeh has you covered.

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Credit: Jenny Huang

Recipe Summary test

active:
50 mins
total:
1 hr 10 mins
Yield:
12 cupcakes
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For those of us, like Molly Yeh, who are on Team Cake rather than Team Pie, Thanksgiving desserts can be a disappointment. She created this recipe for a seasonally appropriate cupcake (Cranberries! Corn!) to add to the holiday table. The treat now has extra-special meaning for Yeh: It was the last thing she made before her daughter, Bernie (now two), was born, and she ended up packing the cupcakes to bring to the labor-and-delivery team.

This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Cupcakes
Buttercream
For Assembly

Directions

Instructions Checklist
  • For the cupcakes, preheat the oven to 350°. Line a cupcake pan with 12 cupcake liners.

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  • Sift the flour and baking powder in a medium bowl. Stir in the salt. Combine the heavy cream and 1/2 cup corn in a food processor; puree until just smooth. Blend in sour cream until just combined.

  • Cream the butter, coconut oil, and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high, occasionally scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste. Reduce speed to medium-low and add the flour mixture and corn puree in 3 alternating additions. Fold in the remaining corn kernels with a rubber spatula. Spoon the batter evenly into the liners.

  • Bake for 10 minutes, then rotate the pan and continue to bake until the cupcakes are just starting to brown and a toothpick inserted in the center comes out mostly clean, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  • For the buttercream, if desired, press the cranberry sauce through a fine-mesh sieve to eliminate the cranberry skins. In a stand mixer fitted with the paddle attachment, beat the cranberry sauce, butter, and cream cheese until smooth. Add the confectioners' sugar, salt, vanilla paste, and heavy cream and continue beating until combined. Transfer to a piping bag.

  • To assemble, use an apple corer or a sharp paring knife to remove the centers of the cupcakes. Transfer the cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe buttercream onto the top of each cupcake and garnish with some sliced fresh cranberries and a rosemary sprig.

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