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 Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16 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.
Calories: 331kcal | Carbohydrates: 40g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 45mg | Potassium: 66mg | Sugar: 29g | Vitamin A: 575IU | Vitamin C: 10.8mg | Calcium: 16mg | Iron: 0.3mg