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Rhubarb Cupcakes

Rhubarb Cupcakes with Zesty Buttercream for a Sweet Surprise

Enjoy Rhubarb Cupcakes that combine a hidden jam surprise with zesty buttercream for a delightful treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitute with cake flour for lighter texture.
  • 1 cups granulated sugar Brown sugar can add richer flavor.
  • 2 teaspoons baking powder Check for freshness.
  • 1/2 teaspoon salt Enhances overall flavors.
  • 1/2 cups unsalted butter Use room temperature for better mixing.
  • 2 large eggs Ensure at room temperature.
  • 1 teaspoon pure vanilla extract Opt for pure for best aroma.
  • 2 cups rhubarb Consider swapping for strawberries.
  • 2 tablespoons cornstarch Necessary for thickening jam.
  • 1/2 cups milk Almond milk can be used.
For the Rhubarb Jam
  • 2 cups rhubarb Fresh is best.
  • 1/2 cups granulated sugar Adjust to taste.
  • 2 tablespoons cornstarch Essential for thickening.
For the Buttercream Frosting
  • 1/2 cups butter Room temperature butter makes for fluffier texture.
  • 2 cups powdered sugar Adjust for desired sweetness.
  • 1/3 cups rhubarb jam Incorporates rhubarb flavor.

Equipment

  • cupcake tin
  • mixing bowls
  • electric mixer
  • Saucepan
  • Cupcake corer
  • Measuring Cups
  • Measuring Spoons

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C), and line a cupcake tin with colorful liners.
  2. Whisk together the flour, baking powder, and salt in a bowl until combined.
  3. Cream butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing thoroughly after each; stir in vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk.
  6. Pour the batter into prepared liners, filling each two-thirds full. Bake for 18-20 minutes.
  7. While cupcakes cool, make the rhubarb jam by simmering rhubarb, sugar, and cornstarch.
  8. Cool cupcakes completely, then remove center and fill with rhubarb jam.
  9. Beat butter, powdered sugar, and rhubarb jam to make frosting; frost cooled cupcakes.
  10. Garnish with rhubarb pieces or zest for decoration.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure rhubarb jam is thick enough. Use room temperature ingredients for easier mixing. Watch bake time closely.

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