3/4 cup cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole milk
4 tbsp. (1/2 stick) sweet butter, melted
frosting:
1/2 cup basil pesto
1 1/2 cup cream cheese, softened
12 cherry tomatoes
Preheat oven to 350. Place 12 baking cups in a muffin pan.
In a medium bowl, stir the dry ingredients. Beat the eggs, milk, and butter into a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture, and stir until just combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the pesto and cream cheese with an electric mixer until smooth and creamy. Smear the frosting onto the cooled cupcakes and top with the cherry tomatoes.
Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.