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Strawberry Rhubarb Cupcakes

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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.

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Strawberry Rhubarb Cupcakes
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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


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

  • 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 Facts
Strawberry Rhubarb Cupcakes
Amount Per Serving
Calories 331 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 66mg 22%
Sodium 45mg 2%
Potassium 66mg 2%
Total Carbohydrates 40g 13%
Sugars 29g
Protein 2g 4%
Vitamin A 11.5%
Vitamin C 13.1%
Calcium 1.6%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.
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7 comments on “Strawberry Rhubarb Cupcakes”

  1. nom nom nomz! and the wrappers are adorable!

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

  3. lee bednarsays:

    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. Cherylsays:

    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 :)

  5. Shaynasays:

    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 Taylorsays:

    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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