Strawberry Rhubarb Cupcakes | Cupcake Project

Strawberry Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes

After I made strawberry rhubarb meringue cookies and strawberry rhubarb pixy stix, you knew strawberry rhubarb cupcakes were coming.  Here they are!

Strawberry Rhubarb Cupcakes

These strawberry rhubarb cupcakes are the cupcake version of strawberry rhubarb pie.  Fresh strawberry and rhubarb pieces are mixed throughout the strawberry rhubarb cupcake batter so each cupcake bite provides a small taste akin to strawberry rhubarb pie filling.

If you are not already feeling springy from a taste of the cake portion of these cupcakes, their vibrant lemon vanilla bean buttercream frosting will have you skipping off smiling into a field of flowers.

Strawberry Rhubarb Cupcakes

Yield: 16 cupcakes

Strawberry Rhubarb Cupcakes


    Cupcake Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 1 ¾ cup cake flour, not self-rising
  • ½ teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/3 cup orange juice
  • 1 ½ cups finely chopped strawberries
  • ½ cup finely chopped rhubarb
  • Frosting Ingredients
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons vanilla bean paste
  • zest of two medium-sized lemons


    Cupcake Directions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, beat sugar and butter until fully combined.
  3. Mix in cake flour and baking soda.
  4. Mix in eggs one at a time.
  5. Mix in orange juice.
  6. Fold in strawberries and rhubarb.
  7. Fill cupcake liners ¾ full.
  8. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  9. Frosting Directions
  10. In a medium-sized mixing bowl, mix butter until light and fluffy (about three minutes on high speed).
  11. Mix in powdered sugar a little bit at a time.
  12. Mix in vanilla bean paste and lemon zest.
  13. Spread or pipe onto cooled cupcakes.
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7 Responses to Strawberry Rhubarb Cupcakes

  1. Nicole Underwood May 7, 2013 at 9:16 am #

    nom nom nomz! and the wrappers are adorable!

  2. The Partiologist May 7, 2013 at 8:15 pm #

    I haven’t had rhubarb for such a long time – too long – these cupakes look delicious!

  3. lee bednar May 12, 2013 at 11:51 pm #

    Made these tonight with a gluten free flour blend. Made them mini cupcakes to take to daycare for my daughter’s 3rd birthday. I think they turned out yummy. Hope the kiddos like them.

  4. Cheryl May 13, 2013 at 12:42 pm #

    yummy, these look adorable. Rhubarb is so wonderful with fresh strawberry’s. I really like the idea of lemon vanilla frosting, nice touch :) now how do I hide these from my never full husband :)

    • Stef May 13, 2013 at 11:09 pm #

      Once he smells them, they’ll be no hiding!

  5. Shayna May 18, 2013 at 7:55 pm #

    I made these this afternoon for my daughters first birthday party tomorrow and they are the most scrumptious things I have ever eaten in my life. They were so moist and flavorful. This recipe is fantastic! Thanks!

  6. Brenda Taylor February 18, 2015 at 7:47 pm #

    Hi, made these today, and they did not rise, I know for sure I put in the baking soda, I remember doing it. Followed the recipe step by step. Cupcakes just didn’t bake. We measured all the strawberries & rhubarb, but maybe it was too much?? not sure what we did wrong…. taste good, just look uncooked.
    help please, they are tasty!

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