Strawberry Rhubarb Cupcakes with Vanilla Almond Cream
These strawberry rhubarb cupcakes take the cake, and pair perfectly with vanilla almond cream frosting, fresh strawberry topping, and slivered almonds!
2stalks rhubarbends trimmed and finely diced
1 1/2cupsall-purpose flour
1stick unsalted butter
For vanilla almond buttercream:
In a small bowl, combine rhubarb, lemon juice and white sugar and stir to coat. Set aside and allow to macerate, stirring occasionally, while you prepare the batter.
Heat oven to 350 degrees Fahrenheit.
Puree strawberries in food processor. You should have about 3/4 cup strawberry puree. Set aside.
In a mixing bowl, combine flour, baking powder and salt and stir to combine.
Cream together butter and sugar in the mixing bowl of a stand mixer until combined and fluffy. Add eggs and stir until just mixed. Add vanilla extract and strawberry puree and mix until combined. Add flour mixture and mix just until combined.
Drain rhubarb, discarding the liquid. Fold rhubarb into the batter with a spatula. Add batter to cupcake pan lined with cupcake liners, filling them about 2/3 to 3/4 of the way full. Bake in heated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before removing to a cooling rack.
For vanilla almond cream:
Cream butter on medium to medium-high speed in the bowl of an electric stand mixer fitted with whisk attachment. Slowly add powdered sugar, about 1/2 cup at a time, whisking until well-combined after each addition. Add extracts and salt and whisk again until combined and fluffy.