Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
cupcakes
Calories:
331
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
Cupcake Directions
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.
Frosting Directions
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.
Nutrition
Calories:
331
kcal
|
Carbohydrates:
40
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
66
mg
|
Sodium:
45
mg
|
Potassium:
66
mg
|
Sugar:
29
g
|
Vitamin A:
575
IU
|
Vitamin C:
10.8
mg
|
Calcium:
16
mg
|
Iron:
0.3
mg