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🍰 Juicy Rhubarb Cupcakes with Cream Cheese Frosting

546 kcal · 30 min · 4 servings

Ingredients

• rhubarb 350 g
• butter 160 g
• sugar 150 g
• salt pinch
• vanilla sugar 20 g
• eggs 2 pcs.
• wheat flour, type 405 200 g
• baking powder 1 tsp
• milk 50 ml
• rapeseed oil 1 tbsp
• cream cheese, plain 150 g
• powdered sugar 120 g

Instructions

1. 1. Turn on the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the rhubarb.
3. 3. Peel the tough skin off the rhubarb.
4. 4. Dice the rhubarb into small cubes.
5. 5. Take a large bowl.
6. 6. Add the soft butter to the bowl.
7. 7. Add sugar, salt, and vanilla sugar to the butter.
8. 8. Beat the mixture with a hand mixer and a whisk until creamy.
9. 9. Crack the eggs.
10. 10. Add the eggs to the butter mixture one by one.
11. 11. Add flour, baking powder, and milk to the bowl.
12. 12. Stir everything together until you have a smooth batter.
13. 13. Gently fold the rhubarb cubes into the batter.
14. 14. Grease the muffin cups.
15. 15. Distribute the batter evenly into the cups.
16. 16. Place the cups in the preheated oven.
17. 17. Bake the cupcakes for about 30 to 35 minutes.
18. 18. Remove the cupcakes from the oven when they are lightly golden brown.
19. 19. Place the cupcakes on a wire rack.
20. 20. Let the cupcakes cool down completely.
21. 21. Take a clean bowl for the frosting.
22. 22. Add the cream cheese and the remaining butter to the bowl.
23. 23. Mix the cream cheese and butter together.
24. 24. Sift the powdered sugar.
25. 25. Let the powdered sugar trickle slowly into the butter mixture.
26. 26. Whip the cream for 2 to 3 minutes.
27. 27. Take a piping bag or a spoon.
28. 28. Spread the cream over the cooled cupcakes.
29. 29. Decorate the cupcakes according to your taste.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 546
• Protein: 8 g · Fett/Fat: 28 g · Carbs: 70 g