Gluten free polenta cupcakes with healthier yogurt frosting

Gluten free polenta cupcakes with healthier yogurt frosting

By 26/01/2015

These cupcakes were such a winner in my household! I was so looking forward to sharing this recipe today especially as they contain two of my favourite ingredients: corn meal (polenta flour) and almonds.

You know how much I love polenta, I grew up with it even having it for breakfast as a child, just like cereals added to milk. With the addition of a good tablespoon of honey this was the perfect healthy and nutritious start to the day.

These cupcakes are suitable for celiacs too as they contain no wheat flour. I have replaced butter for olive oil and I have swapped the traditional frosting for a healthier version using greek yogurt and yes, it was good even without any butter!

  • Prep Time : 20 minutes
  • Cook Time : 20 minutes
  • Yield : 15



In a bowl mix the eggs, the oil and the sugar.

stirring egg mixture

Add the ground almonds, the cornmeal, 1 tsp of vanilla essence, the baking powder and 2 tbsp of yogurt

adding polenta

Give it a good stir

stirring mixture

The mixture needs to be runny but not too liquid. Add a little more yogurt if it feels too dry.

semi- runny mixture

Put the mixture in cupcake cases

pouring mixture

Cook them in a pre-heated oven at 180C or 350F for 18-20 minutes until the top of your cupcakes look golden brown.

Polenta cupcakes gluten free

When they are cooked you can decorate them as you like. I have made some just with jam and some with jam, raspberries and yogurt frosting.

Let your cupcakes cool down then make a hole in the middle using a knife or a cupcake corer.

cupcakes hole

Polenta cupcakes gluten free

Put some jam inside each hole then sprinkle with powdered sugar.

Polenta cupcakes gluten free

Make the frosting by beating the yogurt with the powdered sugar. Add 1 tsp of vanilla essence and mix well. Place in the fridge to set for 30 minutes.

I have used the OXO icing knife to help me spread the frosting. It is very light, easy to handle and does make spreading icing and frosting easier.

Polenta cupcakes with yogurt frosting

Put some jam in each cupcake's hole, spread the frosting and finish off with a raspberry in each hole. Sprinkle with powdered sugar for a "snowy" effect.

Polenta cupcakes with yogurt frosting

 Polenta cupcakes with yogurt frosting
I am entering this to "Bake of the Week" hosted by Helen.
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20 Responses to Gluten free polenta cupcakes with healthier yogurt frosting

  1. Dottie Sauchelli Balin

    Dear Alida,
    Polenta and almonds are amazing. I don’t blame you for them being your favorites. These cupcakes are so pretty and they look so tasty. Love the way you added the top to them with the sugar and the berries. What a marvelous cupcake for dessert or just a snack with a cup of tea. I have to try these…Thank you dear friend..for sharing…I hope that you have a lovely week..
    Dottie 🙂

  2. la cucina di Molly

    Che delizia queste tortine, mi piace molto l’idea di usare la farina d mais, brava!Interessante l’attrezzino per bucare le tortine, sono perfette! Un abbraccio!

  3. Elisabetta

    Che carine! Also, I love the alternative to the usual buttercream which I find way too sweet and makes me avoid cupcakes. Your filling appeals to me much more; some jam, a lighter icing and topped with fruit – perfection! Grazie!

    • Alida

      Prego cara! I am not much of a fan of buttercream either. I remove it before eating cupcakes and muffins.. far too sweet!

  4. Alida

    Oh that’s easy. I ate them as soon as was scooping them out! 🙂

  5. Casa Costello

    I haven’t baked with polenta for AGES! Love the idea of the combination of polenta and almonds though. Thanks so much for joining in with #Bakeoftheweek x

  6. Pingback: Brown Butter & Vanilla Weekend Cake - Bake of the Week - Casa Costello

  7. Kate - Gluten Free Alchemist

    Ooohhh I love filled cupcakes. And I love polenta cake too. These look lovely Alida. Please send some over!!!!

  8. Diana

    Alida!! These little guys are so cute! I am sending this recipe to my sis ASAP – – her hubby cannot eat gluten….l

    • Alida

      Oh so many people are gluten intolerant these days. I will be making more gluten free recipes.

  9. Sarah Archibald

    I love a raspberry and white chocolate cake. mmm

  10. Zoe

    Hi. I’m a new reader of your wonderful blog, so I am currently reading your previous posts. How many cupcakes does this recipe yield? Thanks 🙂

    • Alida

      Hi Zoe,
      You can make 15 cupcakes with this recipe.
      Happy baking!

    • Alice

      16 – but it does depend on your cupcake size.

  11. Fran

    Hi. I was just wondering what sort of olive oil you would recommend for these cupcakes?

    • Alida

      Always good extra virgin olive oil.

      • Alice

        yes, but not a strongly flavor one – there are light extra virgin oils as well as much stronger ones, which I only use for cooking food or salads. I actually prefer to use butter in this recipe.

  12. Barbara

    Brilliant…nice, so easy and perfect for my coffee. 🙂

  13. Alice

    I made this recipe and it turned out to be enough for 16 cupcakes! There is an important difference between polenta and mais flour – whatever its name. The latter is a real flour, but polenta has a much more grainy structure. I substituted some mais flour for the almond flour, which seemed ok.
    I also substituted cream for the yoghurt, which was ok in the dough, but the glazing turned out too liquid. The only other ‘sin’ I committed was injecting the cupcakes before baking with some homemade marmalade, and that turned out really well – maybe preferable over cutting them after baking.

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