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
- 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
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons vanilla bean paste
- zest of two medium-sized lemons
Preheat oven to 350 F.
In a medium-sized mixing bowl, beat sugar and butter until fully combined.
Mix in cake flour and baking soda.
Mix in eggs one at a time.
Mix in orange juice.
Fold in strawberries and rhubarb.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
In a medium-sized mixing bowl, mix butter until light and fluffy (about three minutes on high speed).
Mix in powdered sugar a little bit at a time.
Mix in vanilla bean paste and lemon zest.
Spread or pipe onto cooled cupcakes.