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Madison Area Gluten Intolerance Chapter

Cornmeal Cupcakes with Pecan Frosting

1 cup corn flour
1 1/4 teaspoon baking powder
1/3 cup brown rice flour
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter
1 1/4 cups sugar
3 eggs
1/2 cup sour cream

Pecan Frosting

6 oz cream cheese
6 tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 tablespoon heavy cream
1/4 cup toasted, chopped pecans plus pecan halves for decorating top of cupcakes

Preheat oven to 350. In a bowl sift together corn flour and baking powder; combine with rice flour and salt. Set aside. Cream butter and sugar until light. Add eggs one at a time, beating well after each addition. In three separate additions, add reserved flour mixture and sour cream alternately, incorporating each before adding next. Divide batter among paper-lined cupcakes, and bake for 25 to 30 minutes.

For frosting: Beat cream cheese until smooth, add butter and sugar and beat until smooth. Stir in vanilla, heavy cream, and chopped pecans. Frost and add a pecan half to top of each. Refrigerate but let sit at room temperature for 30 minutes before serving.