Rhubarb Cupcakes

I must confess, I'd never eaten anything with rhubarb before. I found these to be delightful! I would totally make them again! I used a whipped cream frosting but you could easily pair it with cream cheese frosting. 


Ingredients:


1  1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature

3/4 pound rhubarb stalks, trimmed and cut into 1/4 inch dice (makes 3 cups)

Directions:

1. Preheat oven at 350ºF. Line standard muffins tins with paper liners.
2. Whisk together flour, baking soda, baking powder and salt.
3. With an electric mixer on medium-high speed, cream butter and 1 cup of sugar until pale and fluffy.
4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low.
5. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each.
6. Stir in the diced Rhubarb.
7. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating thins half-way through, until a cake tester inserted in centers comes out clean, about 25 minutes.
8. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
9. Wait until completely cool to frost the cupcakes.