Rhubarb Cupcakes

Rhubarb Cupcake
Rhubarb Cupcakes

Peggy converted
this gluten recipe from FineCooking.com, courtesy of Pinterest…of course.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Cupcake Ingredients:

1-1/4 cup
Krusteaz GF flour blend
3/4 cup
Pamela's GF Artisan flour blend
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
1 extra large egg
2 extra large egg whites
2 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Topping Ingredients:

1/4 cup granulated sugar
3/4 tsp. ground cinnamon

Directions Cake:

In a large mixing bowl blend together dry ingredients. Add wet ingredients and mix well with mixer. Add rhubarb and mix to combine. Scoop into paper lined muffin tins. Top with sugar topping and bake at 400 degrees for 20 minutes or until top springs back to touch. Cool for 5 minutes in pan then remove to cooling rack to finish cooling. Makes about 18 to 22 muffins.

Peg notes: You can substitute your favorite gluten free flour blend. Use sugar topping to your taste.

Printer Friendly

GF Funfetti Cupcakes

Gluten-Free Funfetti Cupcakes

Peggy made 5 dozen of these for a gluten-free baby shower.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.


1 pkg
Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract

8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)

Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)

Directions Cake:

Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool

Directions Frosting:

Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.

Printer Friendly