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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5th Aug, 2010
morrisons and sainsburys both sell polenta - hope it helps. i found it in morrisons by the rice etc
12th Jul, 2010
Really easy to make, this recipe produced lovely little cupcakes that were devoured in minutes.
12th Jul, 2010
I made these for everyone at work & was not sure how people would react as a lot of people had not heard of polenta & are sceptical about trying different things, but they were gone quicker than i have seen any shop bought cakes disappear. I have even had requests for more tomorrow. I think i know what i will be doing tonigt. 10 out of 10.
24th Jun, 2010
I rushed to see this recipe, as I am coeliac and I use polenta alot in my cake recipes - but its got flour ugh!!
23rd Jun, 2010
Lovely recipe, if you can't get polenta then use ground almonds or more flour and some dessicated coconut. Next time I make them I plan on topping them with the strawberry flavoured icing and a dobble of clotted cream
2nd Dec, 2009
Yummy, me and my hubby loved these cakes. Really easy to make and they taste fab :-)
27th Oct, 2009
I have just made these today and the icing is incredible. It tastes so much nicer than normal icing with food colouring. It tastes so natural. I took the advice about the strawberries on top and just put some on a few of the cakes which were eaten today.
9th Aug, 2009
Really want to try this recipe, but don't know where to get polenta from. Does anyone know of a good substitute? sometimes called cornmeal, most supermarkets stock it as good substitute for flour for gluten free people.
princessdaisy's picture
6th Jul, 2009
Lovely texture, used loganberries instead of strawberries and omitted the lemon.
25th Jun, 2009
Really want to try this recipe, but don't know where to get polenta from. Does anyone know of a good substitute?


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