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

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 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

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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.