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Strawberry Rhubarb Cupcakes

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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


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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