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:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix the gluten-free flour, baking powder, and salt together.
3. In a separate bowl, cream together the sugar and butter until fluffy.
4. Add the eggs, milk, and vanilla extract to the sugar and butter mixture, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Add the diced rhubarb and chopped strawberries, folding them into the batter gently.
7. Scoop the batter evenly into the prepared cupcake liners.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. 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