Strawberry & polenta cupcakes

Strawberry & polenta cupcakes

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(26 ratings)

Prep: 15 mins Cook: 20 mins


Makes 12 cakes
These cupcakes are little portions of perfection and are great to share with friends

Nutrition and extra info

  • Un-iced

Nutrition: per cake

  • kcal271
  • fat12g
  • saturates7g
  • carbs40g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.19g
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  • 140g unsalted butter, softened
  • 140g golden caster sugar
  • grated zest ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g strawberries, hulled and chopped into chunks



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

To decorate

  • 140g icing sugar
  • 3 strawberries, hulled and roughly chopped, plus 6 halved, for decoration



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • lemon juice


  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.

  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. Divide the mixture between the paper cases, then bake for 20 mins or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely. The cakes can now be stored in an airtight container for up to two days.

  3. Carefully peel the cases off the cakes. Sift the icing sugar into a large bowl. Place the chopped strawberries in a bowl with 1 tsp lemon juice and mash with a fork until pulpy. Push through a sieve over the icing sugar (you only need a few drops of juice to colour the icing a rosy pink). Stir in more lemon juice, a dribble at a time, until you have a thick yet fluid paste. Dip the top of each cake into the icing, then top immediately with a strawberry half. Leave to set, then serve.

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Comments (38)

FatemaB's picture

I was really pleased with these lovely cakes, made a good change from the usual light sponge. The polenta gave the cakes a lovely dense crumbly texture and adding the chopped strawberries worked well. Give them a try, you won't regret it! Mmmm.

lesleyviggers's picture

didn't have polenta so used half semolina and half coconut. really delicious

jennisalkeld's picture

Works with dessicated coconut if you can't find polenta! :) lovely recipe!

emmamorello's picture

I hardly eat my own bakes, but THESE were amazing the topping was delicious best eaten the same day, slightly warm was very yum!

josiemae23's picture

Cant wait to make this tomorrow for food tech i hope its amazing!!!!!!!!

josiemae23's picture

Cant wait to make this tomorrow for food tech i hope its amazing!!!!!!!!

dignavannielen's picture

Ate them rightaway without icing and they are delicious! Rich in flavour, a bit buttery, not too sweet... Hopefully there will be some left before I finish the icing

linda172's picture

Sprinkled with grated white chocolate straight from oven so that it melted slightly then the strawberry once the cake had cooled. Delicious!

samlovesgina's picture

Sorry the word 'dairy' is supposed to be vegan :)

samlovesgina's picture

I made for a party and used gluten free flour as well as reducing the the sugar content by about 25g (as i do with most cake recipes). I also used soya spread and soya milk to make them dairy free. When they came out i realised i had forgotten to put the eggs in! To my surprise they were gorgeous! Melt in your mouth cake, although probably slightly more crumbly that they are supposed to be. Now they are gluten free and dairy :)

cooking4grandma's picture

Delicious! Will definitely make again.

nicolafielding's picture

just as good with blueberries, yummm

lynda3121's picture

I made these little buns ths morning, and they are perfectly yummy! couldn't find polenta so used coconut, I iced mine when they where still a little warm.... mmmmm I'll be baking them again!

salvia's picture

Agnes 46 Use Dove Gluten free flour instead of normal flour. The texture will be slightly different, but still delicious.

chrisgalea's picture

Delicious! I used almonds instead of polenta and they were a hit.

carolyn12's picture

Great cupcakes. Substituted polenta with ground almonds.

camilla_99's picture

Quite filling with a strange texture, but they have a refreshing flavour

andysbakes's picture

Gorgeous!! Made these last night for a friend & they were lovely. Taste just as good without the icing for those trying to save on calories. Easy to make & will to do again.

liddlemalton's picture

morrisons and sainsburys both sell polenta - hope it helps. i found it in morrisons by the rice etc

emmajl's picture

Really easy to make, this recipe produced lovely little cupcakes that were devoured in minutes.


Questions (1)

jimnkatie's picture

Has anyone tried replacing the flour with corn flour (the yellow maize based one) to make them Gluten Free? I can't but GF flour where I live but I make another cake with polenta and corn meal, so maybe it would work?

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