Strawberry Rhubarb Cupcakes | Cupcake Project
MENU
Home  »  Recipes  »  Cupcakes  »  Strawberry Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes

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

Strawberry Rhubarb Cupcakes

I top these cupcakes with a vibrant lemon vanilla bean buttercream frosting that’s perfect for spring, but you can swap that out for any frosting from my top fall cupcakes if you have a great fall rhubarb harvest.

Strawberry Rhubarb Cupcakes

If you can’t get enough of that strawberry rhubarb flavor, make sure you check out my strawberry rhubarb meringue cookies and strawberry rhubarb pixy stix.

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Strawberry Rhubarb Cupcakes
Print Pin
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.
Course Dessert
Cuisine American
Keyword strawberry rhubarb cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 331kcal
Author Stef

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

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

Nutrition Facts
Strawberry Rhubarb Cupcakes
Amount Per Serving
Calories 331 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g55%
Cholesterol 66mg22%
Sodium 45mg2%
Potassium 66mg2%
Carbohydrates 40g13%
Sugar 29g32%
Protein 2g4%
Vitamin A 575IU12%
Vitamin C 10.8mg13%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post