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Strawberry & polenta cupcakes


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Rate this recipe 2.5/5 (4 Votes)


  • 140g unsalted butter
  • softened
  • 140g golden caster sugar
  • grated zest ½ lemon
  • 85g polenta
  • 3 eggs
  • beaten
  • 140g plain flour
  • 1 tsp baking powder
  • 1 tbsp milk
  • 140g strawberries
  • hulled and chopped into chunks
  • To decorate
  • 140g icing sugar
  • 3 strawberries
  • hulled and roughly chopped
  • plus 6 halved
  • for decoration
  • lemon juice


servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Line a 12-hole muffin tin with paper cases and heat oven to 180C/fan 160C/gas 4. In a large bowl, cream together the butter, sugar and lemon zest until pale and fluffy. Add the polenta and continue to whisk until combined. Beat in the eggs, a little at a time.

Step 2

Sift in flour and baking powder, then fold in quickly with a large spoon or spatula until you have a thick batter (the mixture may look lumpy because of the polenta). Stir in the milk to loosen, then gently fold in the chopped strawberries.

Step 3

Divide the mixture between the paper cases, then bake for 20 minutes or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely.

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