Raspberry polenta cupcakes

The addition of polenta in this raspberry cupcakes recipe gives these little morsels a pleasant, grainy texture. Serve with a dollop of lemon icing and topped with juicy raspberries

By Julie Le Clerc
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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Raspberry polenta cupcakes
  • 150 gram butter, softened
  • 3/4 cup caster sugar
  • 1 lemon, finely zested
  • 3 eggs
  • 1/2 cup instant polenta
  • 1 tablespoon milk
  • 1 cup plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1 punnet raspberries, hulled
Lemon icing
  • 1 cup icing sugar, sifted
  • 1 lemon, juiced


Raspberry polenta cupcakes
  • 1
    Preheat oven to 180°C. Line a 12-hole muffin tin with paper cases. In a large bowl, beat butter, sugar and lemon zest until pale and creamy.
  • 2
    Add the eggs, one at a time, beating well after each addition. Beat in the polenta and milk.
  • 3
    Add the flour and baking powder and stir to combine. Divide the mixture between the paper cases.
  • 4
    Press 2-3 raspberries into each cupcake, reserving 12 raspberries for decoration. Bake for 20-25 minutes or until golden and springy to the touch. Remove to a wire rack and allow to cool completely.
  • 5
    Make lemon icing (see below).
  • 6
    Dollop a spoonful of icing onto each cupcake, then top with a raspberry. Leave to set, then serve.
Lemon icing
  • 7
    Place icing sugar into a large bowl. Stir in the lemon juice, a little at a time until you have a smooth, thick yet fluid, paste.


  • If fresh raspberries are unavailable, you can use frozen ones inside the cupcakes instead. To decorate, use a little lemon zest or try freeze-dried raspberry flakes. - PER SERVE Energy 262kcal, 1097kj • Protein 3.5g • Total Fat 10g • Saturated Fat 4g • Carbohydrate 39.5g • Fibre 1.5g • Sodium 98mg