Summer Time Cupcakes

June 27, 2011 at 11:15 pm Leave a comment

Happy Summer!!  The first day of summer was last week which means RHUBARB is in season!  One of my favorite flavor combos is strawberry rhubarb so I decided to make some cupcakes since I haven’t done that in a while.  Rhubarb is great and can be used in a many different baked goods.  It’s very tart but mellows out when cooked down and combined with sugar.

There weren’t many recipes online for strawberry rhubarb cupcakes, so it was a pretty easy decision of which recipe to use.  For the recipe below, I peeled the rhubarb before I chopped it.  You don’t have to peel it, but I decided to so that the stringiness of the rhubarb would decrease when it’s cooked down.  Chop the rhubarb finely so that it cooks down quickly.


  • 1 cup sliced strawberries
  • 1 cup chopped rhubarb
  • 1/3 cup granulated sugar
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 2 tsp vanilla
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 oz cream cheese
  • 1 tbsp butter
  • 2 cups powdered sugar
  • 2 tsp milk
  1. In a 1-quarter saucepan, cook strawberries, rhubarb, 1/3 granulated sugar, 1 tbsp flour and 1 tbsp butter over medium heat, stirring frequently.  Bring mixture to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and transfer to a small bowl.  Cover and refrigerate for about an hour or until chilled.
  2. Heat oven to 350 degrees.  Line a cupcake pan with 12 baking cups.
  3. In a small bowl stir together 1 1/2 cups flour, baking powder and salt and set aside.  Reserve 2 tbsp strawberry mixture for frosting.  Stir 1/3 cup milk and the vanilla into the remaining strawberry mixture.
  4. In a large mixing bowl, beat 1/2 cup butter and 1/2 cup granulated sugar on medium speed until light and fluffy.  Add the egg and beat until blended.  Add half the flour mixture, then half the strawberry mixture beating well after each addition.  Repeat with remaining flour and strawberry mixtures.  Divide evenly among muffin cups.
  5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes, then remove cupcakes from pan to a cooling rack.  Cool completely.
  6. In a medium bowl, beat cream cheese, 1 tbsp softened butter and the reserved strawberry mixture in a mixing bowl on low-speed until smooth.  Beat in the powdered sugar and milk until frosting is of desired consistency.  Pipe or spread frosting onto cooled cupcakes.
The cupcakes were moist and tasted great.  The only thing I didn’t like was that the frosting was very sweet.  Whenever I make these again, I’ll experiment with different frostings.  I think more cream cheese and less powdered sugar would make a better frosting and wouldn’t be as sweet.  While the cupcakes were baking they lost a lot of their color.  The batter was a nice pink color, but when baked it becomes a lot lighter.

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