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Strawberry Rhubarb Cupcakes Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
16 Servings
$ /Serving

Strawberry Rhubarb Cupcakes Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
16 Servings
$ /Serving

Ingredients

  • 1 cup granulated sugar
  • 1 1/2 cup unsalted butter, room temperature
  • 1 3/4 cup cake flour, not self-rising
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/3 cup orange juice
  • 1 1/2 cups strawberries, finely chopped
  • 1/2 cup rhubarb, finely chopped
  • 2 cups powdered sugar
  • 2 tablespoons vanilla bean paste
  • 2 lemons worth lemon zest

Preparation

Cupcake Directions:

Preheat oven to 350°F.

In a medium-sized mixing bowl, beat sugar and 1/2 cup 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 3/4 full.

Bake for 20 minutes or until cupcakes bounce back when lightly touched.

 

Frosting Directions:

In a medium-sized mixing bowl, mix 1 cup 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.

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