Lemon Buttermilk Cupcakes

INGREDIENTS

• For Cupcakes:
• 1 1/2 cups all-purpose flour
• 3 tablespoons cornmeal (preferably coarse ground)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs plus 1 egg yolk, room temperature*
• 1 lemon, zested and juiced (should yield 1 teaspoon finely grated lemon zest and 2 tablespoons lemon juice)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• For Glaze:
• 3/4 cup powdered sugar, sifted
• 2 tablespoons lemon juice (from 1 lemon)
• Food coloring (optional)