Orange POLENTA CUPCAKES with Cream Cheese Frosting

Makes 12 cupcakes

These delicious cupcakes are an orangey delight. If you like, you can top the frosting with candied orange peel.

FOR THE CUPCAKES:

2 cups cake flour or all-purpose flour

¾ cup fine polenta

1½ teaspoons baking powder

16 tablespoons (2 sticks) unsalted butter

1 cup sugar

3 large eggs

Grated zest of 3 large oranges

FOR THE FROSTING:

1 pound cream cheese

5 tablespoons unsalted butter, at room temperature

1 cup confectioners’ sugar

Juice of 1 lemon

To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone cupcake liners.

In a bowl, whisk together the flour, polenta, and baking powder.

In the bowl of an electric mixer, beat the butter and sugar until fluffy. With the mixer going, add one-third of the dry ingredients. Add 1 egg. Repeat by alternating the dry ingredients and the remaining 2 eggs. Add the orange zest and beat until smooth.

Using an ice cream scoop or a large spoon, place a scoop of the mixture in each cupcake liner. Bake until a toothpick stuck in the center comes out dry, about 25 minutes.

Allow the cupcakes to cool before frosting.

To make the frosting, in the bowl of an electric mixer, cream together the cream cheese and butter on low speed. Do not overmix. Mix in the sugar until just combined, adding the lemon juice at the end. Frost the cupcakes.