Strawberry & polenta cupcakes

Strawberry & polenta cupcakes

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(30 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…

  • 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…

  • 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, questions and tips

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9th Apr, 2017
I made these yesterday - they were perfect! I didn't change or add anything, just stuck to the recipe exactly, and they were delicious. They even baked for exactly 20 minutes! And the pink icing looked lovely too :)
3rd Jan, 2014
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.
9th Jul, 2013
didn't have polenta so used half semolina and half coconut. really delicious
Divya Mittal's picture
Divya Mittal
5th Jan, 2018
I think I am going to do the same. Thanks :)
27th Apr, 2013
Works with dessicated coconut if you can't find polenta! :) lovely recipe!
10th Nov, 2012
I hardly eat my own bakes, but THESE were amazing the topping was delicious best eaten the same day, slightly warm was very yum!
14th Oct, 2012
Cant wait to make this tomorrow for food tech i hope its amazing!!!!!!!! Yum!
14th Oct, 2012
Cant wait to make this tomorrow for food tech i hope its amazing!!!!!!!! Yum!
1st Jul, 2012
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
23rd Jun, 2012
Sprinkled with grated white chocolate straight from oven so that it melted slightly then the strawberry once the cake had cooled. Delicious!


17th Jul, 2013
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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