Streusel-Topped Strawberry-Rhubarb Cupcakes

Streusel-Topped Strawberry-Rhubarb Cupcakes

These lovely fruit-filled cupcakes will be the star of the dessert buffet!

Prep Time

1:00

Hr:Mins

Total Time

1:55

Hr:Mins

Makes

24

cupcakes

Topping
1/2
cup Gold Medal® all-purpose flour
3
tablespoons sugar
1/4
cup butter or margarine, cut into small pieces
Cupcakes
14
to 15 fresh strawberries (9 oz)
1/4
cup milk
2 3/4
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 1/2
cups sugar
5
egg whites
2 1/2
teaspoons vanilla
12
drops red food color
1
cup finely chopped rhubarb
Frosting
3/4
cup whipping cream
2
to 3 fresh strawberries, mashed (2 tablespoons)
Garnish
Fresh whole strawberries, cut into fans, if desired
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
  2. In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
  3. In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For an easy garnish, place halved strawberries with small mint leaves on top of each cupcake.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 15mg;
  • Sodium 140mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 15g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.