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!

It’s crazy how life can change in the blink of an eye, isn’t it? Just two short (but also incredibly long 😀 ) weeks ago, baby Sophia was still in my belly, kicking my bladder every ten minutes! After almost 22 hours of labor, she’s out and about now and it’s crazy how your perspective on everything can shift so suddenly and drastically!

Things have been crazy busy at home, getting into a new routine with our new little lovebug, helping the dogs to get used to having a new sister around, and learning how to care for an infant. It’s been an emotional roller coaster, but with my amazing husband we have been doing this whole parenting thing!

Suffice it to say, the blog has taken a backseat for a bit, especially as baby Sophie decided to come two weeks early and throw off our schedule! But today I’m working on getting back on schedule, and starting off with these deeelicious strawberry rhubarb cupcakes!

These are seriously amazing, you guys. The rhubarb adds an extra punch to the batter, and the vanilla almond cream frosting is the perfect accompaniment to these cupcakes.

Now it’s your turn: what’s your favorite cupcake flavor combo? Share with me below!

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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!

Prep Time 30 minutes

Cook Time 30 minutes

Ingredients

For rhubarb:

• 2 stalks rhubarb ends trimmed and finely diced
• 1/2 lemon juiced
• 1 tablespoon white sugar

For batter:

• 8 ounces strawberries stems removed
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For vanilla almond buttercream:

• 1 cup unsalted butter
• 2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

For rhubarb:

1. 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.

For batter:

1. Heat oven to 350 degrees Fahrenheit.
2. Puree strawberries in food processor. You should have about 3/4 cup strawberry puree. Set aside.
3. In a mixing bowl, combine flour, baking powder and salt and stir to combine.
4. 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.
5. 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:

1. 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.