Strawberry & Polenta Cupcakes Recipe

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a mixing bowl, combine the polenta, flour, sugar, baking powder, and salt.

In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced strawberries.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.