Ingredients

• 1 1/4 cup All Purpose Four
• 1/2 cup Yellow Cornmeal
• 2 Tablespoons roasted Mild Hatch Chiles, finely diced
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 cup Salted Butter (1 stick), room temp
• 1/2 cup Honey
• 1/2 cup Granulated Sugar
• 3/4 cup Buttermilk
• 2 large Eggs, room temp
• 1 teaspoon Vanilla Extract

Honey Buttercream

• 1 cup Unsalted Butter, slightly softened, should still be cool
• 2 3/4 cups Powdered Sugar
• 1/4 cup Honey
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Kosher Salt

Procedure

1. Preheat your oven to 350°F and line your cupcake pans with 15 liners.
2. In a large bowl, add flour, cornmeal, baking powder and baking soda. Mix well with a whisk and set aside.
3. In a separate mixing bowl, add butter, honey and sugar. Use the paddle attachment and mix on medium-high speed for about 4 minutes, it should look light and fluffy.
4. Scrape the bowl and turn to med-low speed, add eggs one at time and mix until the eggs look combined. 
5. Add buttermilk, Hatch Chiles and the flour/cornmeal mixture – mix on low until it looks combined, scrape the bowl half way through – avoid over mixing the batter.
6. Fill the cupcake liners about 3/4 full.
7. Bake in your 350°F preheated oven for 19-21 minutes or until a toothpick inserted into the centers of the cupcake comes out clean.
8. Let the cupcakes cool for about 10 minutes in the pan, then move them to a cooling rack to completely cool before frosting.
9. Make the Honey Buttercream: Add butter and salt into your mixer, use the whisk attachment and beat on Med-High for 6-7 Minutes, the butter should be very light and creamy.
10. Turn the speed to low and add honey and the powdered sugar 1/2 cup at a time, waiting until it fully incorporates before adding more powdered sugar.
11. Add vanilla extract, whip on high speed for about 3-5 minutes, scrape your bowl once to make sure everything is mixing evenly. The frosting should be smooth, creamy and fluffy. If the frosting seems too soft, place the mixing bowl into the refrigerator for 15 minutes to firm up and mix for another minutes after.
12. Pipe frosting onto the cupcakes (I used a Wilton 2D tip) and Enjoy!