Strawberry-Rhubarb Cupcakes with Streusel Topping
These tender cupcakes combine fresh strawberry puree and chopped rhubarb for a perfect balance of sweet and tart flavors. Topped with a buttery streusel crumble before baking, they develop a delightful textural contrast. The crowning touch is fresh strawberry whipped cream that adds richness and reinforces the berry theme. These cupcakes are ideal for spring gatherings, bake sales, or when you want to showcase seasonal produce in an elegant handheld dessert.
Ingredients
- ½ cup Gold Medal all-purpose flour
- 3 tablespoons sugar
- ¼ cup butter or margarine, cut into small pieces
- 14 fresh strawberries, 9 oz
- ¼ cup milk
- 2 ¾ cups Gold Medal all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup shortening
- 1 ½ cups sugar
- 5 egg whites
- 2 ½ teaspoons vanilla
- 12 drops red food color
- 1 cup rhubarb, finely chopped
- ¾ cup whipping cream
- 2 fresh strawberries, mashed to 2 tablespoons
- fresh whole strawberries, cut into fans
Instructions
- 1
Heat oven to 350°F and place paper baking cups in 24 regular-size muffin cups
- 2
Mix streusel topping ingredients with fork until crumbly and set aside
- 3
Puree 14 strawberries with milk in blender until almost smooth, measuring to equal 1¼ cups
- 4
Mix flour, baking powder and salt in medium bowl
- 5
Beat shortening for 30 seconds, then gradually add sugar beating well after each addition
- 6
Beat in egg whites one at a time, then vanilla and food color
- 7
Alternately add flour mixture and strawberry mixture on low speed, beating just until blended
- 8
Stir in chopped rhubarb
- 9
Divide batter evenly among muffin cups, filling about two-thirds full
- 10
Sprinkle each cupcake with streusel topping, pressing lightly into batter
- 11
Bake 18 to 20 minutes until toothpick inserted in center comes out clean
- 12
Cool 5 minutes in pans, then remove to cooling racks
- 13
Beat whipping cream until stiff peaks form
- 14
Fold mashed strawberries into whipped cream
- 15
Top cooled cupcakes with dollop of strawberry cream and garnish with strawberry fans
Tips
Measure the strawberry-milk puree to ensure it equals exactly 1¼ cups for proper batter consistency. Add more pureed berries if needed.
Press the streusel topping lightly into the batter before baking to prevent it from falling off the finished cupcakes.
Chill your bowl and beaters before whipping cream to achieve the best volume and stiff peaks.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 4 days due to whipped cream topping.
Cupcakes can be baked 1 day ahead and stored covered. Add whipped cream topping just before serving.
Serve at room temperature or slightly chilled. Best enjoyed within 24 hours of adding cream topping.
Common Mistakes
Measure strawberry puree precisely to avoid overly wet batter.
Don't overmix once flour is added to prevent tough cupcakes.
Press streusel topping gently to prevent it from burning or falling off.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use frozen strawberries instead of fresh?
Yes, thaw completely and drain excess liquid before pureeing. You may need fewer berries to reach the 1¼ cup measurement.
What if I don't have rhubarb?
You can omit the rhubarb or substitute with finely diced tart apples or cranberries for a similar tart contrast.
How long do these cupcakes keep?
Without cream topping, they keep 3 days covered at room temperature. With cream, refrigerate and consume within 2 days.