top of page

Strawberry Rhubarb Cupcakes Recipe

Updated: Jun 26


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


By: HomeFindss kitchen

 


Strawberry Rhubarb Cupcakes
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!



 

Comments


TRENDING NOW

bottom of page