Lemon Polenta Cupcakes

Lemon Polenta Cupcakes

Lemon Polenta Cupcakes

There’s something quietly special about a cupcake that manages to be both tender and a little rustic. These lemon polenta cupcakes have a beautifully golden crumb with just enough texture from the cornmeal to make them feel interesting — not quite a cake, not quite a muffin, but entirely their own thing. Bright with lemon zest and finished with a cloud of vanilla buttercream, they’re equally at home on a celebration table or alongside an afternoon coffee. The blueberry and micro basil garnish makes them look bakery-worthy with almost no effort.

Ingredients

  • Cupcakes

  •  1 cup / 200g granulated sugar

  • Zest of 1 large lemon

  • ½ cup neutral oil (such as vegetable or sunflower)

  • 2 large eggs

  • ½ cup plain yogurt, buttermilk, or sour cream

  • 1 teaspoon vanilla extract

  • 1¼ cups / 160g all-purpose flour

  •  ½ cup / 80g polenta or stone-ground cornmeal

  • 1 teaspoon baking powder

  •  ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • Vanilla Buttercream

  • 1 cup / 225g unsalted butter, at room temperature

  • 3½ cups / 420g powdered sugar, sifted

  • 1 tablespoon vanilla extract

  • ¼ teaspoon kosher salt

  •  2 tablespoons whole milk, plus more as needed

  • Garnish

  • Fresh blueberries

  • Micro basil

Directions

  • Preheat the oven to 350°F / 175°C. Line a 12-cup muffin tin with paper liners and set aside.
  • Add the sugar to a large mixing bowl and grate the lemon zest directly over it. Use your fingertips to rub the zest into the sugar until fragrant and slightly damp — this releases the essential oils and gives the cupcakes their bright citrus flavour. Add the oil, eggs, yogurt, and vanilla and whisk until smooth and well combined.
  • In a separate bowl, whisk together the flour, polenta, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and whisk until just smooth and no streaks of flour remain. Take care not to overmix.
  • Divide the batter evenly between the lined cups — each should be about two-thirds full. Bake for 20 minutes, rotating the tin halfway through, until the tops are golden and a toothpick inserted into the centre comes out clean. Turn the cupcakes out onto a wire rack and allow to cool completely before frosting.
  • Beat the butter in a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, until pale and fluffy, about 3 to 4 minutes. Add the sifted powdered sugar, vanilla, salt, and milk, and beat on low until combined, then increase to medium-high and beat until the buttercream is thick, smooth, and glossy. If it seems too stiff, add more milk one tablespoon at a time until it reaches a pipeable consistency.
  • Transfer the buttercream to a piping bag fitted with your tip of choice, or use an offset spatula to spread it generously over each cupcake. Finish with a few fresh blueberries and a small sprig of micro basil.

Notes

  • The yogurt, buttermilk, or sour cream in this recipe all work equally well — use whatever you have on hand. Each lends a slight tang and keeps the crumb tender and moist.
  • For a dairy-free version, swap the yogurt for a thick coconut yogurt and use a plant-based butter for the buttercream, adding the milk gradually as plant-based buttercreams can vary in consistency.
  • These cupcakes are best enjoyed the day they’re baked, but will keep well stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow them to come to room temperature before serving.
  • The polenta gives the crumb a subtle golden colour and slight bite. If you prefer a more tender, cake-like texture, you can reduce the polenta to ⅓ cup and increase the flour by the same amount.