Lemon Frosted Rhubarb Strawberry Cupcakes have a taste and texture similar to a cake donut with just hint of nutmeg, full of fresh strawberries, tart rhubarb, and topped with a light whipped lemon frosting.
This Unexpected Cupcake Combo Will Make You Rethink Rhubarb
You’ve got strawberries and rhubarb adding a nice sweet-tartness, then a little nutmeg that gives it a flavor of an old fashioned cake donut. The lemon buttercream add some citrus and all of the flavors together work really well.
What’s in Lemon Frosted Strawberry Rhubarb Cupcakes?
- 1-1/2 cups granulated Sugar
- 3-1/2 cups all-purpose flour
- Nutmeg – adds a bit of spicy
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup Unsalted butter softened
- 4 eggs
- 3/4 tsp nutmeg
- 1 cup milk
- 2 tsps Vanilla
- 1/2 cup chopped strawberries
- 1/2 cup rhubarb chopped into 1/2 inch pieces
- Buttercream Frosting
- 1 cup softened Unsalted butter
- 2 tbsps Lemon Juice
- 4 cups Powdered Sugar
- 1 tbsp Milk
Instructions
- Whisk flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. Set aside.
- In an electric mixer, cream the butter and sugar on medium to high speed until it’s light and fluffy.
- Add eggs, one at a time, beating until combined, and then add vanilla
- With the mixer on low speed, gradually add the dry ingredients to the butter and alternate with the milk beginning and ending with the flour. Don’t overmix!
- Stir in the strawberries and rhubarb
- Using a large cookie scooper, add batter to a well-greased muffin pan (or with cupcake liners)
- Bake in oven at 350 degrees for 18-20 minutes or until a toothpick comes out clean
- Remove from oven and allow to cool on a wire rack for 30 minutes
- FROSTING
- Beat the butter until super light and fluffy (about 2 minutes)
- Add the Powdered Sugar and Lemon Juice
- Add milk to get the consistency you want – I like mine thicker
- Optional: add a bit of lemon zest
- Add the frosting to the top of the cupcake and top with a strawberry if you’d like!
What is Rhubarb?
Rhubarb is a long, stalky plant that looks a lot like red celery. The stalks can range in color from deep red to light pink, and even pale green. Rhubarb is considered a vegetable and comes from the flowering part of the plant. The plant’s edible stem makes it a vegetable, however, it’s used in cooking and baking like a fruit.
Lemon Frosted Strawberry Rhubarb Cupcakes
Ingredients
- 1-1/2 cups granulated Sugar
- 3-1/2 cups all-purpose flour
- ¼ tsp Nutmeg
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup Unsalted butter softened
- 4 eggs
- ¾ tsp nutmeg
- 1 cup milk
- 2 tsps Vanilla
- ½ cup chopped strawberries
- ½ cup rhubarb chopped into 1/2 inch pieces
- Buttercream Frosting
- 1 cup softened Unsalted butter
- 2 tbsps Lemon Juice
- 4 cups Powdered Sugar
- 1 tbsp Milk
Instructions
- Whisk flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. Set aside.
- In an electric mixer, cream the butter and sugar on medium to high speed until it’s light and fluffy.
- Add eggs, one at a time, beating until combined, and then add vanilla
- With the mixer on low speed, gradually add the dry ingredients to the butter and alternate with the milk beginning and ending with the flour. Don’t overmix!
- Stir in the strawberries and rhubarb
- Using a large cookie scooper, add batter to a well-greased muffin pan (or with cupcake liners)
- Bake in oven at 350 degrees for 18-20 minutes or until a toothpick comes out clean
- Remove from oven and allow to cool on a wire rack for 30 minutes
- FROSTING
- Beat the butter until super light and fluffy (about 2 minutes)
- Add the Powdered Sugar and Lemon Juice
- Add milk to get the consistency you want – I like mine thicker
- Optional: add a bit of lemon zest
- Add the frosting to the top of the cupcake and top with a strawberry if you’d like!
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