Strawberry Cornmeal Cupcakes

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strawberry cornmeal cupcakes
  • 6Servings


  • 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


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.