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Strawberry Cornmeal Cupcakes

Strawberry Cornmeal Cupcakes

by 12 people

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Makes: 6 servings

Yield: 12 cupcakes

  • 2/3 cup flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 2 eggs
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup EVOO
  • 3 tablespoons whole milk
  • 1/2 cup chopped strawberries
  • Confectioners' sugar, for dusting
  1. Preheat oven to 350 degrees . Line muffin pan with paper liners. In bowl, whisk flour, cornmeal, baking powder and salt. Using electric mixer, beat sugar, eggs and zest on medium speed for 5 minutes. Beat in EVOO and milk. Add flour mixture; beat just until blended. Divide among muffin cups, filling halfway. Sprinkle strawberries on top. Bake until toothpick comes out clean, 20 to 25 minutes. Dust with confectioners sugar. Serve warm.