Marilyns Treats

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Strawberry Rhubarb Cupcakes

Cupcakes· Recipe Archive

Strawberry Rhubarb Cupcakes are so very delicious. Topped with a strawberry filling and icing They take the proverbial cake of the dessert table.

Strawberry Rhubarb Cupcakes

These delicious cupcakes were the winner of the Gold Medal Flour contest in 2010.

My parents had a large garden in our backyard as we were growing up. My mom had a whole fence line of beautiful climbing rosebushes.

Dad grew rhubarb, strawberries, tomatoes, peppers, popcorn, cucumbers, and carrots just to name a few. He even had a section of mint.

I remember sneaking from his garden, just to chew on all the fresh goodies. Mom canned tomatoes for her delicious tomato sauce and was always making rhubarb pies. Oh, the memories!

These are the INGREDIENTS you will need:

  • 1 cup sliced fresh strawberries
  • 1 cup chopped fresh or frozen rhubarb
  • 1/3 cup granulated sugar
  • 1 tablespoon Gold Medal® all-purpose flour
  • 1 tablespoon butter or margarine
  • 1 1/2 cups Gold Medal® all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 1/2 cup butter or margarine softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 oz cream cheese softened
  • 1 tablespoon butter or margarine softened
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk

These are the INSTRUCTIONS for preparation:

  • In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
  • In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.

Rhubarb is a very popular Ingredients in American baking.

I have not only made pies, but cupcakes, cakes, bread and muffins.

Paired with strawberries this combination can’t be beat.

My family loks forward to June in Michigan when we can harvest our own fresh rhubarb and strawberries.

This tradition continues on even now with my granddaughter.

Not only does she love to eat them, but she begs to bake these cupcakes too.

Now that she is 11 she creates her own variations of these Strawberry Rhubarb Cupcakes.

And we all look forward to enjoying them even when they cool down enough to add the topping.

They usually don’t make it until the next day.

So grab one for yourself now and hide it!

You may not get another chance!

Strawberry Rhubarb Cupcakes are so very delicious. Topped with a strawberry filling and icing They take the proverbial cake of the dessert table.

Strawberry-Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes ~use your garden fresh produce to make these cupcakes even more fresh and delicious.
4.73 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bake sale, birthday
Method: Bake
Skill Level: Basic
Prep Time: 55 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Adjust Servings: 12
Calories: 320kcal
Author: Marilyn

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 cup chopped fresh or frozen rhubarb
  • 1/3 cup granulated sugar
  • 1 tablespoon Gold Medal® all-purpose flour
  • 1 tablespoon butter or margarine
  • 1 1/2 cups Gold Medal® all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 1/2 cup butter or margarine softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 oz cream cheese softened
  • 1 tablespoon butter or margarine softened
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk

Instructions

  • In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
  • In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.

Notes

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1cupcake | Calories: 320kcal (16%) | Carbohydrates: 40g (13%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 50mg (17%) | Sodium: 200mg (8%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 35g (39%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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A lovely reader allowed me to post his picture of a change he made to this recipe. He used some of the filling and added it to the center of the cupcake. Thank you so much Mike Livingstone for making my day!!

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Comments

    • blankMarilyn says

      You are welcome Sarah. If you have leftover rhubarb then indeed this is the way to use it. They are so unique and delicious. Let me know if you get a chance to make them!! Enjoy your week.

      Reply

    • blankMarilyn says

      Thanks Clearissa. Rhubarb has a semisweet flavor. Either you like it or you don’t. When mixed with blueberry or strawberry it is delicious. Have a great week!

      Reply

  7. blankMichael Livingstone says

    Oh my goodness these are good cupcakes. I’m more of a pie kind of guy and my favorite pie is strawberry rhubarb. But I must admit these really hit the spot too.
    I made extra of the strawberry rhubarb goo and stuffed the cakes with it before I frosted em so you get a bit of that precious goo in every bite too just like when you have the pie version. My daughter and I made them for Father’s day and we had the pink goo and frosting running down our chins before it was over.
    I cut one in half to show it stuffed but cant see how to post a pic here.
    If you shoot me back an e-mail I will send that pic.
    Thanks for the great receipe. It’s amazing
    Mike.

    Reply

    • blankMarilyn says

      That sounds so good!! I love the way you changed it up. Please do add the image for. I will try to get it to the bottom after part of the recipe and add your comment next to ti if that is ok? I can;t wait to see it! So happy they turned out so well.

      Reply

  11. blankMiz Helen says

    I love the strawberry and rhubarb combination, these cup cakes will be delicious. Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

    Reply

  13. blankFLORENCE @ VintageSouthernPicks says

    Marilyn, I read your post with interest. I saw your dad grew popcorn! Is that like on a corncob? I’ve always wondered about that & how Indian corn is grown too…must be the same way b/c popcorn doesn’t grow on trees, I know! Your cupcakes look wonderful! Now we can get rhubarb in the South…saw it in the store just last week. Thanks for sharing at Sweet Inspiration!!

    Reply

    • blankMarilyn says

      Yes Florence. My son now grows it too. He learned early on not to grow them side by side. When they a pollentaed you get a mixture and even the animals don’t prefer it. Once you harvest the popcorn you have to let it totally dry (like Indian corn). My kids pop it in the microwave. We lived in the burbs and Dad rototilled the entire back yard and behind the garage. To grow all kinds of things. It was an embarassment for this teenager. Other kids had pools, we had corn etc. LOL. Have a blessed day.

      Reply

  20. blankChloe Crabtree says

    Thanks for sharing this cupcake recipe, it is funny I have never thought of strawberry-rhubarb outside of a pie! I am not much of a bake from scratch girl. Thanks for sharing!

    Reply

    • blankMarilyn says

      I rarely make cupcakes for two reasons. They are too time consuming and they almost never turn out like this. I usually turn them into muffins. LOL. Have a blessed day and thanks for the visit.

      Reply

    • blankMarilyn says

      I wish I was the winner! No, I just follow the magazine and then try to replicate the best! Thanks for thinking it was possible Michele! Have a blessed week!

      Reply

  31. blankAmy says

    I was looking for a new link party and found Saturday Sharefest and when I was glancing at the links, yours jumped out at me. I love Strawberries and Rhubarb. Your post brought back some good childhood memories for me. We had Rhubarb plants that grew along the back of our yard. My mother made Rhubarb Cobbler. Thank you so much for sharing. Pinned and Shared.

    Reply

    • blankMarilyn says

      I am so glad you found my post! It measns so much when I get comments like this. Bringing back memories with my recipes is one of the greatest perks being a blogger. I want to give a shameless commercial here. I host three parties myself and invite you to join any of them you may be new to. You can find them in my sidebar. (marilynstreats.com) have a great week!

      Reply

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