mini corn cupcakes with chipotle frosting

I got this recipe out of a Woman's World magazine and it is delicious. We try all the recipes in magazines.
3/4 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 cups butter make sure it is room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup milk
3/4 cup frozen corn kernels thawed.
1/4 cup chopped scallions
2 1/2 cups confectioners sugar
3/4 cup sour cream
3/4 teaspoons ground chipotle chile pepper

Preheat oven to 350F. Line 36 mini muffin cups with cupcake liners. Combine flour, cornmeal, baking powder and salt; reserve. On medium speed, beat 1/2 cup butter and granulated sugar until fluffy, 2-3 minutes. Beat in eggs. On low, alternately beat in flour mixture 1/3 at a time, with milk starting and ending with flour. Stir in corn and scallions. Divide among liners. Bake 15-18 minutes or until toothpick inserted centers comes out clean. Cool 10 minutes.

On medium speed, beat remaining butter until fluffy, 1-2 minutes. On low, gradually beat in confectioners sugar until blended . On medium high, beat until fluffy 2-3 minutes. Stir in sour cream and chile pepper until just blended. Add to cupcakes. If you have the desire you can put a few pieces of scallion on top of it.