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Rosy Rhubarb Cupcakes

Total Time

Prep: 15 min. Bake: 30 min.

Makes

1-1/2 dozen

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
Rosy Rhubarb Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • Cream cheese frosting, optional

Directions

  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

Nutrition Facts

1 cupcake: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

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