Basil Pesto Cupcakes

Seems a fine line between cupcake and muffin... but I'm curious.

Basil Pesto Cupcakes
These unusually savory cupcakes make an ideal wholesome treat.

For the cupcakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 T sugar
Pinch of salt
2 eggs
1 cup whole milk
4 T (1/2 stick) sweet butter, melted

For the frosting (frosting?!):
1/2 cup basil pesto
1 1/2 cups cream cheese, softened
12 cherry tomatoes

Preheat the oven to 350 degrees - Place 12 paper baking cups into muffin pan.
In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture, and stir until just combined. Spoon batter into cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the frosting, treat 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.