Gluten-Free Rhubarb Cupcakes
Gluten Free Strawberry Rhubarb Cupcakes
Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup diced rhubarb
- 1 cup chopped strawberries
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the gluten-free flour, baking powder, and salt together.
- In a separate bowl, cream together the sugar and butter until fluffy.
- Add the eggs, milk, and vanilla extract to the sugar and butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add the diced rhubarb and chopped strawberries, folding them into the batter gently.
- Scoop the batter evenly into the prepared cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before serving.
These gluten-free strawberry rhubarb cupcakes are a delightful treat that combines the tartness of rhubarb with the sweetness of strawberries. Perfect for a spring or summer dessert or a special occasion, these cupcakes are sure to be a hit with your friends and family. Enjoy!
source = sisterssansgluten.com