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Recipes  •   San Marcos   •  Corn cupcakes

Corn cupcakes


  • 3 cups of San Marcos Corn (225g)
  • 3 Eggs
  • 1 Melted Butter Stick
  • 6 Tbsp Flour
  • 1 Tbsp Vanilla
  • 1 cup Condensed Milk
  • 1 Tbsp Baking Powder
  • Cupcake Wrappers
  • 1/3 cup Sugar (optional)


01. Drain and blend the corn with the eggs, ¾ of the butter, flour, vanilla, condensed milk, baking powder and sugar.

02. Spread the molds with the remaining butter (if you have wrappers, skip this step).

03. Pour the mixture in the wrappers and bake for 35-45 minutes at 180 ºC or until fully cooked.

San Marcos tip: Sprinkle some sugar icing.

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