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

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Sharon Nichols, Brookings, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Rosy Rhubarb Cupcakes

13 Reviews Add your review

Yield:1-1/2 dozen

Prep:15 min

Cook:30 min

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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

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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.