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Streusel-Topped Strawberry-Rhubarb Cupcakes

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By Betty Crocker Kitchens
Updated Oct 5, 2012
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These lovely fruit-filled cupcakes will be the star of the dessert buffet!

Streusel-Topped Strawberry-Rhubarb Cupcakes

  • Prep Time 60 min
  • Total 1 hr 55 min
  • Servings 24
  • Ingredients 17
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Ingredients

Topping

  • 1/2 cup Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup butter or margarine, cut into small pieces

Cupcakes

  • 14 to 15 fresh strawberries (9 oz)
  • 1/4 cup milk
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 12 drops red food color
  • 1 cup finely chopped rhubarb

Frosting

  • 3/4 cup whipping cream
  • 2 to 3 fresh strawberries, mashed (2 tablespoons)

Garnish

  • Fresh whole strawberries, cut into fans, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
  • Step 
    2
    In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
  • Step 
    3
    In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
  • Step 
    5
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Step 
    6
    In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.

Nutrition

230 Calories
11g Total Fat
3g Protein
29g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
140mg
6%
Potassium
75mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
3%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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