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Strawberry-Rhubarb Cupcakes

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  • Prep 55 min
  • Total 1 hr 50 min
  • Servings 12
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Gold Medal® Flour Recipe Contest 2010!
By Betty Crocker Kitchens
Updated Sep 22, 2015
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Ingredients

  • 1 cup sliced fresh strawberries
  • 1 cup chopped fresh or frozen rhubarb
  • 1/3 cup granulated sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon butter or margarine
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 oz cream cheese, softened
  • 1 tablespoon butter or margarine, softened
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk
Make With
Gold Medal Flour

Steps

  • 1
    In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
  • 2
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
  • 3
    In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 5
    In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.

Nutrition

320 Calories, 12g Total Fat, 3g Protein, 49g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
320
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
200mg
8%
Potassium
95mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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