Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 12 hole cupcake tin with paper cases.
Bring a pan of water to the boil, then cook the sweetcorn for 8-10 minutes, until tender. Run under cold water and then, using a sharp knife, slice off the kernels in a downwards motion.
In a large bowl, mix the flour, 40g of the Cheddar, paprika, thyme, cooked sweetcorn, spring onions and baking powder. Grate in the butter and mix well with a butter knife.
In a jug, beat the eggs and milk together until combined. Pour into the flour and cheese mixture and stir well.
Spoon into the cupcake cases and sprinkle over the remaining 15g of cheese and a little extra paprika. Bake in the oven for 20 minutes, until golden.
Remove the cupcakes from the tin and leave to cool for at least 10 minutes. These are delicious served warm, or can be cooled completely.
Cook's tip: Children can help make these cupcakes but they should be supervised when using the hob and oven, or handling hot foods.