Strawberry-Rhubarb “Crisp” Cupcakes

I love strawberry-rhubarb crisp.  I love the tanginess of the rhubarb and strawberries with the crunchiness and sweetness of the oatmeal crisp topping.  I thought these would make an interesting cupcake flavor.  So, after much pondering, I came up with this recipe.  If you don’t like butter cream frosting, then maybe a cream cheese frosting would be nice too.

They remind me of a coffeecake cupcake (which would be a muffin, as my friend pointed out! hahaha!). I am having one with a nice mug of Jamaican brew.  Right now.  Better clean these crumbs off of my keyboard…

1. Prepare the “crisp”

  • 1/4 cup firmly packed brown sugar
  • 1 cup oats, uncooked
  • 1 tsp cinnamon
  • 1/4 cup butter, melted

Combine all ingredients in a bowl and set aside.

2. Prepare cupcake batter

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla
  • Zest of 1 large lemon (optional)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
Preheat oven to 350°. Line a 12 muffin cups with paper liners.
In a large bowl, cream butter and sugar, until light and fluffy.  Add the eggs, one at a time,  beating after each addition.  Beat in vanilla and lemon zest.
In another bowl, whisk together the flour, baking powder and salt.
With the mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour, scraping down the sides of the bowl, if needed.
Evenly fill the cupcake liners with batter, about 2/3 full.
Add about a spoonful of Oatmeal Crisp topping and lightly pat on.
Bake for about 18 to 20 minutes, or until toothpick inserted in the center comes out clean.  Remove and cool in pan for 10 minutes.  Remove cupcakes from pan and finish cooling completely on cooling racks.

3. Strawberry-Rhubarb Jam

I bought this at my local Amish Market.  It is a sugar-free jam and it is delicious.  You can either make your own or buy it, like I did.

4. Fill cupcakes with jam

Using a pastry bag and decorating tip, poke a hole in the top of the cupcake and squirt jam into center, just until it peaks out of the top.

5. Prepare Frosting

You can use any frosting you prefer.  I made a Vanilla Bean Buttercream for this.
  • 1 1/2 cups confectioner’s sugar
  • 1/2 cup butter, room temperature
  • 2 tsp. of vanilla extract, vanilla bean paste or 1 vanilla bean
  • 1 Tbsp. of milk
Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute.
Adapted from a recipe I found at Cupcake Project.

When finished, put in a pastry bag and continue to decorate cupcakes, as desired.

Decorate your cupcakes as desired.  Or your muffin.  Whatever you prefer to call it.  =)


9 responses

  1. Mari

    wow, they look amazing! I the texture cakey-or muffiny?

    August 14, 2010 at 2:17 pm

  2. It’s more cakey. Not as dense as a muffin would be.

    August 14, 2010 at 2:28 pm

  3. Rozzi

    Wayyyyyyyyyy to go Betty!!!!!

    August 14, 2010 at 5:02 pm

    • I know, right? Betty Crocker! lol! My friend was over today and she said I probably like making cupcakes because each one is its own work of art. I think she’s right. Already thinking of my next ones.

      August 14, 2010 at 10:04 pm

  4. LOL! I have cupcakes on the brain!

    August 14, 2010 at 11:36 pm

  5. Judy

    These were GREAT, Mare! I’ll be most happy to try the next batch!

    August 15, 2010 at 12:18 am

    • Thank you, Jude! I enjoyed using you. : )

      Just as long as you’re totally honest with me on how they are, you can eat my cupcakes any day.

      August 15, 2010 at 10:34 am

  6. missy

    Muffins, hehe

    Great job Mare!! Sure wish I could taste one

    August 16, 2010 at 7:35 am

    • Thanks, Missy! And thanks for your baking wisdom, too.

      August 16, 2010 at 3:02 pm

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