Rhubarb Cupcakes
Ingredients:
- 1 1/2 cups diced rhubarb
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup chopped walnuts optional
Instructions:
Preheat the oven to 350F 175C and line a cupcake pan with paper liners
In a bowl, toss the diced rhubarb with granulated sugar and set aside for 15 minutes
In another bowl, cream together the softened butter, vegetable oil, and brown sugar until smooth
Beat in the egg and vanilla extract until well combined
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt
Add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients
Mix until just combined
Fold in the rhubarb-sugar mixture and chopped walnuts if using
Divide the batter evenly among the cupcake liners
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely
Once cooled, you can frost the cupcakes with your favorite frosting or enjoy them as is These rhubarb cupcakes are perfect for any occasion and are sure to be a hit
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