Gluten Free Strawberry Rhubarb Cupcakes
The perfect classic - sweet strawberry and summery, tart rhubarb, in a cupcake and frosting!
Servings: 24 Cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
Ingredients
For the rhubarb compote:
- 3 Cups chopped fresh rhubarb
- 1 Cup white sugar
- 1 Cup water
For the cupcakes:
- 1/2 Cup salted butter melted
- 1 Cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 Cup sour cream
- 1 Cup pureed fresh strawberries
- 3/4 Cup rhubarb compote steps below to make the compote
- 2 Cups gluten free 1-1 baking flour mix with xanthan gum in it (if the mix does not have xanthan gum, add 1/2 a teaspoon of xanthan gum)
- 2 tsp baking powder
- 1/2 tsp salt
For the frosting:
- 2 Cups heavy whipping cream
- 1 8 oz packages cream cheese
- 3 Cups powdered sugar
- 1 tsp vanilla extract
- 1/4 Cup powdered freeze dried strawberries blitzed up into a powder and then sifted to remove seeds
Instructions
- First, make the rhubarb compote. This will take about 40 minutes so give yourself some time. Chop the rhubarb and toss them in a large saucepan with the water and sugar. Cook over medium heat for about 30 minutes until thicker and rhubarb has softened completely. There will still be chunks of soft, light green rhubarb - that's good! Remove from heat and let cool completely before making cupcakes (this can be made days ahead - it also makes an amazing topping for pancakes!). I recommend transferring the compote into a container or bowl to get it out of the hot pan.
- Once compote is cooled, preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a large mixing bowl, whisk together the melted butter, sugar, eggs, sour cream, and vanilla until lighter and thick. Puree the fresh strawberries in a blender or food processor and add in 1 full cup of pureed fruit (do not add sugar to the puree). Then add in the rhubarb compote and stir together until combined. Add in the flour, baking powder, and salt and stir together until combined. Spoon batter into cupcake cups (each cup should be filled about 2/3 of the way full), then bake for 20-22 minutes until the top of the cupcakes springs back at the touch. Let cupcakes cool completely before frosting.
- While the cupcakes are cooling, make the frosting! This is a lighter, softer frosting than traditional buttercream so it won't hold sharp piped patterns, but it's delicious! In a large mixing bowl, using an electric mixer, beat the heavy cream on high until stiff peaks form (very stiff, not goopy!). In a smaller bowl using the same mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Add in the powdered (and sifted) freeze dried strawberries (this is a great way to flavor the frosting without adding more liquid/jam) and vanilla and beat until combined. Then scoop the whipped cream in and beat everything together for a few seconds until fully combined. Scoop frosting into a piping bag and frost cupcakes once cool. Then serve!