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Rosy Rhubarb Cupcakes

Name: Rosy Rhubarb Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1-1/2 dozen.
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

13 reviews

Test Kitchen Approved

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

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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

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.
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.

Rosy Rhubarb Cupcakes

Ingredients

Directions

Nutrition Facts

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