Strawberry Rhubarb Cupcakes Recipe

Delicious and moist cupcakes with the perfect balance of sweet strawberries and tart rhubarb.

By: HomeFindss kitchen

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Strawberry Rhubarb Cupcakes

For the Cupcakes:

• 1 cup fresh strawberries, chopped

• 1 cup fresh rhubarb, chopped

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup milk

Ingredients for the Strawberry Rhubarb Filling:

• 1 cup fresh strawberries, chopped

• 1 cup fresh rhubarb, chopped

• 1/2 cup granulated sugar

• 2 tablespoons water

• 1 tablespoon cornstarch mixed with 1 tablespoon water

Ingredients for the Frosting:

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup strawberry puree (blend fresh strawberries until smooth)

• 1 teaspoon vanilla extract

• 2-3 tablespoons heavy cream or milk

Serving: 12

Prep time: 30 min

Cook time: 25min

Directions

1. Make the Filling:

• In a saucepan, combine 1 cup of chopped strawberries, 1 cup of chopped rhubarb, 1/2 cup of sugar, and 2 tablespoons of water.

• Cook over medium heat until the fruit softens and breaks down about 10 minutes.

• Stir in the cornstarch mixture and cook until the filling thickens, about 2 more minutes.

• Remove from heat and let cool completely.

2. Make the Cupcakes:

• Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

• In a bowl, beat 1 cup of sugar and 1/2 cup of butter together until light and fluffy.

• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

• In a separate bowl, whisk together the flour, baking powder, and salt.

• Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

• Fold in 1 cup of chopped strawberries and 1 cup of chopped rhubarb.

• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.s.

3. Make the Frosting:

• In a large bowl, beat the butter until creamy.

• Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

• Add the strawberry puree, vanilla extract, and 2 tablespoons of heavy cream, and beat until light and fluffy. If the frosting is too thick, add an additional tablespoon of cream.
  

4. Assemble the Cupcakes:

• Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.

• Fill each cupcake with the cooled strawberry rhubarb filling.

• Pipe or spread the strawberry frosting over the filled cupcakes.

Enjoy your delicious Strawberry Rhubarb Cupcakes!

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