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"Strawberry Rhubarb Frosting Filled Rhubarb Cupcakes" Recipe


2014 Winner of the Rhubarb Baking Contest and also the "Appearance Award."


  • Cupcake Ingredients
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon course salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup sour cream, room temperature
  • 3/4 pound rhubarb stalks, trimmed and cut into 1/4 inch dice (makes 3 cups)
  • Strawberry Rhubarb Frosting Ingredients
  • 1 1/4 cup butter, softened
  • 3 cups powder sugar
  • 1 teaspoon vanilla
  • 1/2 to 1 cup Kitchen Kettle Strawberry Rhubarb Jam
  • fresh rhubarb and blueberries for garnish


Cupcake Instructions
1. Preheat oven at 350F. Line standard muffin tins with paper liners.
2. Whisk together flour, baking soda, baking powder, and salt.
3. With electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
4. 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.
5. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each.
6. Stir in diced rhubarb.
7. 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.
8. Place tins on wire rack to cool completely before frosting.

Strawberry Rhubarb Frosting Instructions
1. Cream the butter on medium speed
2. Lower the speed on mixer and sift in powder sugar, one cup at a time.
3. Add vanilla and strawberry rhubarb jam.
4. Mix well.
5. Fill piping bag with frosting insert tip into cupcake and fill with just a little. Then pipe on top of the cupcake.
6. Place a couple pieces of fresh cut rhubarb and a blueberry on top.
Yield: 24 cupcakes

rhubarb, cake, strawberry, dessert

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