ROSY RHUBARB CUPCAKES

Rosy Rhubarb Cupcakes image

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. -Sharon Nichols, Brookings, South Dakota

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
Cream cheese frosting, optional

Steps:

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.