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Strawberry Rhubarb Cupcakes

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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!

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4.8 from 5 votes
Strawberry-Rhubarb Cupcakes
Print
Strawberry-Rhubarb Cupcakes
Prep Time
55 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
 

Strawberry Rhubarb Cupcakes ~use your garden fresh produce to make these cupcakes even more fresh and delicious.

Course: Dessert
Cuisine: American
Keyword: bake sale, birthday
Method: Bake
Skill Level: Basic
Servings: 12
Calories: 320 kcal
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

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

Nutrition Facts
Strawberry-Rhubarb Cupcakes
Amount Per Serving (1 cupcake)
Calories 320 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 50mg 17%
Sodium 200mg 8%
Potassium 0mg 0%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 35g
Protein 3g 6%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  4. 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

  6. 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

    • 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

  13. 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

    • 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

    • 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

  24. 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

    • 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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