Diabetic-Friendly Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes Recipe

Ingredients:

• 1 cup diced rhubarb
• 1 cup diced strawberries
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix together diced rhubarb and strawberries. Set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream together butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually mix in the dry ingredients, alternating with milk, until just combined.
7. Gently fold in the diced rhubarb and strawberries.
8. Fill each cupcake liner about 2/3 full with the batter.
9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool before frosting or serving.

These strawberry rhubarb cupcakes are a delightful treat that combines the tartness of rhubarb with the sweetness of strawberries. The moist and fluffy cupcakes are bursting with juicy fruit flavors, making them the perfect dessert for spring or summer gatherings. Whether you’re hosting a party or simply craving something sweet, these cupcakes are sure to impress your guests and satisfy your cravings.

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