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!