Rhubarb Cupcakes

I love rhubarb! I love eating fresh rhubarb…peeled (is that the correct term?)…with a little salt….yum! I was so excited when rhubarb was in season a couple of months ago. I snatched up some from a friend and from my parents. While I had some great intentions of immediately baking with it (after eating some fresh of course), it just didn’t happen…broken A/C….vacation…So, I froze it. Which, by the way, is a fabulous idea when you have fresh produce that is about to go bad (unless it is lettuce…any suggestions there?). If you are interested in making this and don’t happen to have your own frozen rhubarb, you might be able to find some in the frozen fruit section of your grocery store (I saw some recently at the store).

Back to the recipe. I came across this rhubarb cupcake recipe on Pinterest and I knew immediately that I had to try it (actually, I think that about a lot of recipes). I made a couple of minor adjustments and I am quite pleased with the results.

Rhubarb Cupcakes
adapted from Food Doodles
yield 12 cupcakes

1/2 cup rhubarb puree (directions follow)
1 1/2 cup all purpose flour
1 tsp baking powder
pinch salt
1/4 cup milk
1 tsp vanilla
1/4 cup butter, softened
1 cup sugar
2 eggs

Preheat oven to 350ºF. Prepare cupcake pan with liners.

Mix together the flour, baking powder, and salt and set aside. In a separate bowl combine the butter and sugar and beat until light and fluffy. Add eggs, milk, vanilla, and rhubarb puree and mix. Then add the dry ingredients to the wet ingredients and mix until combined. Pour into cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean). Cool on a wire rack. Frost when completely cool.

Rhubarb Frosting
**This made enough frosting to generously frost the 12 cupcakes, plus there was some leftover (about 3/4 cup)**

1/2 cup butter softened
1/2 cup cooked rhubarb puree, cooled (directions follow)
5-6 cups powdered sugar
1/2 tsp vanilla

Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency. Then frost the cooled cupcakes.

I use a Wilton 1M tip to get the swirled frosting on top of my cupcakes.

Rhubarb Puree
About 4 cups of fresh or frozen rhubarb

Thaw rhubarb if necessary. Blend rhubarb in blender or food processor adding water if necessary. You should have about 2 cups of puree. Then simmer the rhubarb puree over low heat until it is reduced by half. It should make about 1 cup. You will use half in the cupcake batter and half in the frosting.

Linked to:

Sweet as Sugar Cookies’ Sweets for Saturday
Well Seasoned Life’s Sweet Indulgences Sunday
Screaming Sardine’s Month Long Cupcake Party

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29 Responses to Rhubarb Cupcakes

  1. Oh my goodness, these are truly beautiful. I dont know if you bake professionally but if you dont you should contemplate it! Ive had a look around your blog and im speechless at how perfect your cookie/cupcake decorating is! Not to mention the recipes are stupidly yummy sounding :)
    Im so grateful you stopped by my blog and commented, I will be a loyal follower of you from now on, wonderful!

    • Thank you! You have made my day. No, I’m not a professional baker, I just bake for fun for my family and friends. Thanks for your lovely compliments. :)

  2. I love cupcakes! These look beautiful. Thanks for sharing!

  3. It is so hard to find good rhubarb recipes….I can’t wait to try these.

  4. Found you from Sweets for a Saturday and I’m so glad! Your blog is lovely! Your rhubarb cupcakes look so good. It is nearly impossible to find rhubarb here in Texas, but I know what I’m going to do with it if I come across some. :) Yum!

  5. omg, these sound and look delicious, I love rhubarb!
    Thank yo for stopping by my blog this week.

  6. I’ve never had rhubarb but these cupcakes are absolutely gorgeous! I’d love to try them. Your photos are beautiful. I’d like to invite you to share your recipe on A Well-Seasoned Life’s Sweet Indulgences Sunday.

    http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-13.html

  7. Oh, wow, I cannot WAIT to attempt these myself. I have a serious weakness for rhubarb, although it’s next to impossible to find in Texas. I grew up in Alaska where it grew like a weed so I’m constantly dreaming about rhubarb recipes. My MIL told me the other day that she saw some in a local store and now I know what to make with it (along with a crisp).
    Your photos are beautiful and I will definitely be checking out the rest of your blog!

  8. Oh my gosh! I am so glad you commented on my blog so I could find yours. I love the name, I love all of your recipes (all mouthwatering) and your photos are absolutely gorgeous!!! I have another DELICIOUS zucchini sandwich cookie recipe I will be posting within the next few days that you will LOVE!! Is there any way I can follow you? I didn’t see a google follow button?

    • Thank you!! I’ll be looking forward to that new recipe! I now have it set up so that people can subscribe for email updates or you can follow using Facebook and/or Twitter. :)

  9. These are gorgeous!

  10. I love rhubarb and these cupcakes look and sound heavenly! These are definitely going on my “must make” list…I happen to have rhubarb in the freezer…Maybe I’ll give these a go next week! Beautiful photography!

  11. These are absolutely adorable!! I soooo need to start baking with rhubarb, it totally reminds me of when I was little – my grandmother used to bake rhubarb pies all the time with me. Now these cupcakes are stepping it up a notch!

  12. Wow these cupcakes look amazing! I LOVE rhubarb, and never thought to put it into a cupcake! A must try!
    Lovely, lovely blog!! New follower!
    Jo-Anna

  13. Thanks for stopping by my blog a couple days ago! Where did you get the cute little ramekins that the rhubarb is in in the top photo? I’ve been looking for a few of those….I love anything with rhubarb :) Your photos are beautiful, BTW.

  14. I’ve attempted these twice now and each time my frosting was too runny (like sliding off the cupcake, too runny). I added a lot of extra powdered sugar the second time and still had issues. Any suggestions?
    AMAZING tasting cupcakes, by the way. They’re seriously the best thing I’ve ever put in my mouth.

    • My icing was pretty runny too. That’s why I added so much more sugar than the original recipe. I blamed it on the heat in my house, but maybe it is a recipe issue. I put my cupcakes in the fridge immediately after piping the icing on so that they would stay pretty. I took them out a few minutes before serving so that they can soften up. You could also try using less butter or even replacing part of the butter with shortening (since shortening is more solid at room temperature than butter). I’m not a professional baker, so those are just a couple of suggestions I can come up with. I was excited to see this recipe on your blog this week! Thanks for linking back to my website!

  15. I’ve never tried rubarb before. Your cupcakes are so gorgeous, I’m going to have to change that! I’m pinning this recipe for later use.

  16. Rhubarb cupcakes? I am so making my sister bake this for me. Seriously, I love rhubarb and these are soooo pretty!

  17. Your photographs are beautiful. Your recipes look great also but your photos really sell them.

  18. These are gorgeous! I also love rhubarb and have a batch frozen in my freezer. It was originally intended for a Strawberry Rhubarb Pie, but it may end up in cupcakes instead!

  19. Pingback: Se Schnytlikem v kuchyni » Rebarborové cupcakes

  20. I wanted to make these for a Mother’s Day treat. However, thankfully I tried one before the special day. They were awful. The rhubarb puree added no flavour to the cupcakes which were more like a dense dry muffin, and all that sugar in the icing made them sickeningly sweet and the icing was still not thick enough or creamy, yet again tasteless with no hint of rhubarb.

    • I am sorry to hear that these cupcakes did not work for you. Maybe the difference in altitude might have caused the texture to be different?

  21. I made these for a birthday party yesterday and they were a HUGE hit! Thank you!

  22. When you say 1/4 cup of butter, do you mean 125 grams? Thanks

  23. I baked these a few days ago… I make a lot of cupcakes, and I love rhubarb, so i was very excited to try them, but they turned out dense and dry, a little like a muffin, not very good. I was pretty disappointed, I wouldnt make them again.

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