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Marilyns Treats

July 1, 2020 · 66 Comments

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 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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Reader Interactions

Comments

  1. blankSarah @ The DIY Mommy says

    July 16, 2020 at 7:05 PM

    My MIL has a crazy amount of rhubarb this year, I will have to share this so we can all enjoy the crop! Thanks for sharing!

    Reply
    • blankMarilyn says

      July 16, 2020 at 7:09 PM

      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
  2. blankChas Greener says

    July 10, 2020 at 10:27 AM

    I love rhubarb anything! Thanks for sharing 🙂

    Reply
    • blankMarilyn says

      July 10, 2020 at 12:28 PM

      Thank you Chas. Rhubarb is a favorite here too. Enjoy your day!

      Reply
  3. blankJasmine Goodwin says

    July 8, 2020 at 6:44 PM

    These look delicious!

    Reply
    • blankMarilyn says

      July 9, 2020 at 8:48 AM

      Thank you Jasmine. I am glad the Strawberry Rhubarb Cupcakes appeal to you! Enjoy your week.

      Reply
  4. blankHelen at the Lazy Gastronome says

    July 7, 2020 at 3:10 PM

    Sounds so yummy! Thanks for sharing at the What’s for Dinner party. Have a wonderful rest of the week.

    Reply
    • blankMarilyn says

      July 7, 2020 at 6:25 PM

      You are welcome Helen. The rhubarb adds a unique flavor to these cupcakes. Enjoy!

      Reply
  5. blankAntionette Blake says

    July 5, 2020 at 12:19 AM

    Yummy!

    Thank you for sharing your post at this week’s #TrafficJamWeekend Linky Party.

    Have a wonderful weekend!

    Reply
    • blankMarilyn says

      July 5, 2020 at 7:28 AM

      You are welcome Antionette. Thanks for hosting and enjoy your week!

      Reply
  6. blankClearissa Coward says

    July 1, 2020 at 8:46 AM

    Another great cupcake recipe. I’ll be honest, I’ve never had rhubarb that I can remember but these look great! TFS

    Reply
    • blankMarilyn says

      July 1, 2020 at 6:52 PM

      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

    June 21, 2020 at 10:54 PM

    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

      June 21, 2020 at 11:23 PM

      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
  8. blankAkaleistar says

    August 2, 2017 at 7:59 PM

    Those cupcakes look so good!

    Reply
    • blankMarilyn says

      August 2, 2017 at 8:41 PM

      Thanks Akaleistar! Much appreciated. Enjoy your week.

      Reply
  9. blankLina says

    August 1, 2017 at 11:02 AM

    They look and sound delicious! Thanks for sharing at Sew It Cook It Craft It.

    Reply
    • blankMarilyn says

      August 1, 2017 at 3:09 PM

      Thank you Lina. I love #SewItCookItCraftIt. Have a great week!

      Reply
  10. blankAmber Harrop says

    July 31, 2017 at 5:10 PM

    Oh my Marilyn they look so good I want to make these

    Reply
    • blankMarilyn says

      July 31, 2017 at 5:13 PM

      Thanks Amber for the visit. Have a blessed day!

      Reply
  11. blankMiz Helen says

    July 31, 2017 at 2:26 PM

    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
    • blankMarilyn says

      July 31, 2017 at 2:54 PM

      I never make cupcakes and when I do they are chocolate. These were a good change. Have a blessed week.

      Reply
  12. blankDeborah says

    July 30, 2017 at 4:04 PM

    Oh, I love me some strawberry cupcakes!!

    Thanks for linking up to Waste Not Wednesday

    Reply
    • blankMarilyn says

      July 30, 2017 at 4:22 PM

      These are awesome! Thanks for visiting.

      Reply
  13. blankFLORENCE @ VintageSouthernPicks says

    July 30, 2017 at 3:40 PM

    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

      July 30, 2017 at 3:48 PM

      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
  14. blankStephanie Huston says

    July 30, 2017 at 1:02 PM

    One of my favorite flavor combinations. Thanks for sharing your delicious recipe with us on Sunday Dinner Bell!

    Reply
    • blankMarilyn says

      July 30, 2017 at 1:36 PM

      I love crock pot meals. This is one of the few I found to keep the noodles a bit firmer. Have a great week.

      Reply
  15. blankKathleen - Bloggers Lifestyle says

    July 29, 2017 at 2:07 AM

    I love rhubarb so much, but I have never put it in cakes. I am sure they would taste great.
    Kathleen
    Blogger’s Pit Stop

    Reply
    • blankMarilyn says

      July 29, 2017 at 1:03 PM

      It is great in fillings and frostings, too. Thanks for visiting Kathleen. Have a great week.

      Reply
  16. blankKelly @ Kelly Lynns Sweets and Treats says

    July 29, 2017 at 12:56 AM

    These look yummy and so pretty!!! Yum!

    Reply
    • blankMarilyn says

      July 29, 2017 at 1:02 PM

      Thank you Kelly! Have a great week.

      Reply
  17. blankJen says

    July 28, 2017 at 11:29 PM

    Oh these look sooo good! Thanks for sharing this at the #hppynowlinkup

    Reply
    • blankMarilyn says

      July 29, 2017 at 1:02 PM

      You are welcome Jen. Thanks for the visit! Have a great week.

      Reply
  18. blankLori Hill-Smith says

    July 28, 2017 at 11:28 PM

    I need to try these! I’ve grown rhubarb in my garden for many years, but I never do anything with it!

    Reply
    • blankMarilyn says

      July 29, 2017 at 12:57 PM

      There are so many uses for rhubarb. It goes well with not only strawberries but bluberries too. I have a Bluebarb Pie here: https://www.marilynstreats.com/double-crust-bluebarb-pie/

      Enjoy! Have a great week!

      Reply
  19. blankbarrie bismark says

    July 28, 2017 at 2:36 PM

    Yummy! These look delicious. Thanks for sharing!

    Reply
    • blankMarilyn says

      July 28, 2017 at 8:30 PM

      You are welcome! Enjoy your weekend.

      Reply
  20. blankChloe Crabtree says

    July 28, 2017 at 12:35 PM

    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

      July 28, 2017 at 8:29 PM

      I rarely bake from scratch much now the kids are older. But it is nice when my grandbaby wants a treat!! Enjoy your weekend.

      Reply
  21. blankJulie says

    July 28, 2017 at 11:44 AM

    These look so yummy. Thanks for sharing the recipe at C&C with J&J!

    Reply
    • blankMarilyn says

      July 28, 2017 at 8:26 PM

      Thank you Julie! Enjoy your weekend.

      Reply
  22. blankMaribeth Alexander says

    July 28, 2017 at 10:17 AM

    I love strawberry rhubarb recipes! These cupcakes look wonderful!

    Reply
    • blankMarilyn says

      July 28, 2017 at 8:25 PM

      Thank Maribeth! But I still like the cobbler. Need to make one soon. Enjoy your weekend.

      Reply
  23. blankLeanna says

    July 28, 2017 at 1:06 AM

    Its always good to have a great rhubarb recipe on hand. This looks delish.

    Reply
    • blankMarilyn says

      July 28, 2017 at 8:25 PM

      Thanks Leanna! There is a good crop this year. Enjoy your weekend.

      Reply
  24. blankTee says

    July 27, 2017 at 9:22 PM

    Oh yum! My bf loooooves rhubarb, he would go crazy for these! (Thanks for sharing on the Bloggers Pit Stop!)

    Reply
    • blankMarilyn says

      July 27, 2017 at 9:28 PM

      I like rhubarb if it is drowning in strawberries. They are a great combo. Enjoy!

      Reply
  25. blankSheila Qualls says

    July 27, 2017 at 9:11 PM

    They look delish. I do not know if I could ever get them to look like that?My husband would probably love them.

    Reply
    • blankMarilyn says

      July 27, 2017 at 9:22 PM

      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
  26. blank[email protected] says

    July 27, 2017 at 7:23 AM

    They look amazing I must give them a try. Thanks for sharing, you are the best!

    Reply
    • blankMarilyn says

      July 27, 2017 at 4:30 PM

      Thank you for the kind words. I hope you get a chance to sample them. Have a blessed day.

      Reply
  27. blankElise Cohen Ho says

    July 26, 2017 at 11:45 AM

    I have yet to try Rhubarb. I really need to rectify that.

    Reply
    • blankMarilyn says

      July 26, 2017 at 11:58 AM

      I find it good if it is cooked first. My family likes to eat it like celery. (Akk) thanks for the visit!

      Reply
  28. blankKat (The Baking Explorer) says

    July 25, 2017 at 5:26 AM

    Your cupcakes sound so delicious, I never thought of mixing strawberry and rhubarb together before, I will have to try it!

    Reply
    • blankMarilyn says

      July 25, 2017 at 8:12 AM

      Ihad seen it at a bakery. Since I had some jarred still in my kitchen I thought I would try it. Thx and have a blessed day!

      Reply
  29. blankJess says

    July 24, 2017 at 12:49 PM

    These look so tasty!

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn says

      July 24, 2017 at 1:31 PM

      Thanks Jess. Enjoy your day!

      Reply
  30. blankMichele Morin says

    July 23, 2017 at 4:19 PM

    Were you the 2010 contest winner? If so, Wow!
    And thanks for sharing the recipe!

    Reply
    • blankMarilyn says

      July 23, 2017 at 4:36 PM

      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

    July 23, 2017 at 1:52 AM

    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

      July 23, 2017 at 9:39 AM

      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
      • blankAmy says

        July 23, 2017 at 1:43 PM

        Thank you for the info. Bringing back memories really is one of the greatest perks of being a blogger!!! Thanks again.

        Reply
  32. blankKarren Haller says

    July 22, 2017 at 9:59 AM

    I have not tasted anything rhubarb since I was 12 years old staying with my aunt. These look so refreshing!!! Pinned!!! 🙂

    Reply
  33. blankGentle Joy Homemaker says

    July 22, 2017 at 9:48 AM

    We do like strawberry-rhubard combinations… and have made pie and cake, but not muffins. Good idea. 🙂

    Reply
    • blankMarilyn says

      July 22, 2017 at 10:29 AM

      I love that it is a few bites as the kids don’t ever eat a whole piece of pie! Have a wonderful week!

      Reply

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