Rhubarb Cupcakes with Strawberry Frosting

Name: Rhubarb Cupcakes with Strawberry Frosting
Ingredients: 1½ cups all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt; 1 cup granulated sugar; 2 large eggs; ½ cup sour cream; 2 cups diced rhubarb (about 3–5 medium-size stalks, cut into ¼-inch pieces); 2 cups diced rhubarb (about 3–5 medium-size stalks, cut into ¼-inch pieces); 1 cup unsalted butter, softened; 12 ounces cream cheese, at room temperature; 4 cups powdered sugar; ¾ teaspoon vanilla extract; 2 tablespoons strawberry preserves

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

Batter

1½ cups all-purpose flour
¼ teaspoon baking powder
¼

Dessert
Vegetarian

Method

Preheat oven to 350 degrees.

To make batter, whisk together flour, baking powder, baking soda, and salt in a medium-size bowl. In the bowl of a stand-up electric mixer, cream softened butter and granulated sugar until fluffy. Add eggs, one at a time, beating until blended after