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5
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Rhubarb Cupcakes
I modified one of my favorite vanilla cupcake recipes to be the "perfect fall cupcake" by adding rhubarb.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
154
kcal
Author:
Stefani
Ingredients
2/3
C
soy milk
1/2
t
apple cider vinegar
2/3
C
agave nectar
if you don't have agave nectar, you can use honey
1/3
C
canola oil
1/2
t
vanilla extract
4
drops ginger extract from Supreme Spice
if you don't have ginger extract, you can use 1/2 t powdered ginger
2
t
five spice powder
1 1/3
C
flour
3/4
t
baking powder
1/2
t
baking soda
1/4
t
salt
1
C
rhubarb compote
US Customary
-
Metric
Instructions
Mix the soy milk and the apple cider vinegar in a large bowl and allow to sit for a few minutes to curdle.
Beat in vinegar, agave, oil, vanilla, and ginger.
Add the flour, baking powder, baking soda, salt, and five spice powder and mix just until smooth. Do not over-mix.
Stir in rhubarb compote.
Fill liners 2/3 full.
Bake at 350 degrees for about 20 minutes or until the tops bounce back when touched.
Notes
Frost these cupcakes with
five spice frosting
. For even more fun, dunk the cupcake in some extra rhubarb compote as you are eating it.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
6
g
|
Sodium:
109
mg
|
Potassium:
104
mg
|
Sugar:
8
g
|
Vitamin A:
65
IU
|
Vitamin C:
1.9
mg
|
Calcium:
48
mg
|
Iron:
1
mg