Most commonly found in spring and summer pies, strawberry and rhubarb pair nicely in all kinds of sweets. Here, they come together in a bright, citrusy cupcake. Fresh strawberry and rhubarb pieces are mixed throughout the batter so each cupcake bite provides a small taste of strawberry rhubarb pie filling. These cupcakes are topped with a vibrant lemon vanilla bean buttercream frosting.
Yield: 16 Cupcakes
1 cup granulated sugar
½ cup unsalted butter, room temperature
1 ¾ cup cake flour, not self-rising
½ teaspoon baking soda
2 large eggs, room temperature
1/3 cup orange juice
1 ½ cups finely chopped strawberries
½ cup finely chopped rhubarb
1 cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons vanilla bean paste
zest of two medium-sized lemons
Preheat oven to 350 F.
In a medium-sized mixing bowl, beat sugar and butter until fully combined.
Mix in cake flour and baking soda.
Mix in eggs one at a time.
Mix in orange juice.
Fold in strawberries and rhubarb.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
In a medium-sized mixing bowl, mix butter until light and fluffy (about three minutes on high speed).
Mix in powdered sugar a little bit at a time.
Mix in vanilla bean paste and lemon zest.
Spread or pipe onto cooled cupcakes.
Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.
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