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Strawberry Rhubarb Frosting Filled Rhubarb Cupcakes Recipe


2014 Rhubarb Baking Contest Winner and the Appearance Award.


  • Cupcake batter:
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. course salt
  • 1/2 c. unsalted butter, room temperature
  • 1 c. sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 c. sour cream, room temperature
  • 3 c. (3/4 lb.) rhubarb stalks, trim and cut into 1/4 inch dice
  • Strawberry Rhubarb Frosting:
  • 1 1/4 c. butter, softened
  • 3 c. powdered sugar
  • 1 tsp. vanilla
  • 1/2 - 1 c. Kitchen Kettle Strawberry Rhubarb Jam
  • fresh rhubarb and blueberries for garnish


Cupcake Instructions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners and set aside. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. With electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each addition. Stir in diced rhubarb. Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins half way through until cake tester inserted comes out clean, about 20 minutes. Allow to cool for a few minutes, then remove cupcakes from the tins and place on wire rack to cool completely before frosting.

Frosting Instructions:
Cream the butter on medium speed. Lower the speed on mixer and sift in powdered sugar, one cup at a time. Add vanilla and strawberry rhubarb jam. Mix well. Fill piping bag with frosting. Insert tip into cupcake and fill with a small amount of frosting. Then pipe on top of the cupcake. Place a couple pieces of fresh cut rhubarb and a blueberry on top.
Yield: 24 cupcakes

rhubarb, cake, strawberry, dessert

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