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


  • 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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21st May, 2012
Sorry the word 'dairy' is supposed to be vegan :)
21st May, 2012
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 :)
2nd May, 2012
Delicious! Will definitely make again.
29th Jun, 2011
just as good with blueberries, yummm
19th Jun, 2011
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!
12th Jun, 2011
Agnes 46 Use Dove Gluten free flour instead of normal flour. The texture will be slightly different, but still delicious.
27th May, 2011
Delicious! I used almonds instead of polenta and they were a hit.
8th May, 2011
Great cupcakes. Substituted polenta with ground almonds.
17th Oct, 2010
Quite filling with a strange texture, but they have a refreshing flavour
11th Aug, 2010
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.


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