Cornmeal Cupcakes With Pecan Frosting

Preheat the oven to 350 degrees F. Spray 6 cupcake molds (3/4-cup capacity) with nonstick spray.

Sift together the flour and baking powder in a medium bowl. Stir in the cornmeal and salt. Set aside.

TO MAKE THE CUPCAKES: In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition. In three separate additions, add the flour mixture and sour cream alternately, incorporating each before adding the next.

Divide the batter among the prepared cupcake molds. Bake until a wooden skewer inserted into the center comes out clean, 25 to 30 minutes. Remove from oven; when cool to the touch, unmold and let cool completely on wire racks frosting.

TO MAKE THE FROSTING: Beat the cream cheese until smooth (the standing mixer works best). Add the butter and sugar and continue beating until smooth. Stir in the vanilla. Add the heavy cream to make the frosting a smooth, spreadable consistency. Stir in the chopped pecans.

Frost the cupcakes and sprinkle the sliced pecans on top. Refrigerate the cupcakes for a couple of hours so the frosting sets up. Then let them sit at room temperature for 30 minutes before serving. Don't be skimpy with the frosting. A good cupcake has plenty of frosting.