Preheat the oven to 350 degrees F. Line a muffin tin with 12-14 paper liners. Using the electric mixer, cream 1 cup of butter and 1 cup sugar until extremely light and fluffy, 5 minutes. Don't rush this!
Add the eggs and vanilla and beat in. Scrape the bowl with a spatula. In a separate bowl, mix the flour, cornmeal, baking powder, salt and 2 tsp. of five spice.
With the mixer running, slowly add the dry mixture to the wet mixture until just combine. Do not over mix.
Scoop the batter into 12-14 muffin liners with a 1/4-cup scoop. Place 4 apricot slices in a pinwheel pattern on the top of each mini cornmeal cake.
Mix the remaining 1 tablespoon sugar and 1/4 teaspoon Chinese five spice, then sprinkle over the apricot cakes. Bake for 30-45 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.