Strawberry Rhubarb Cupcakes with Coconut Frosting

These strawberry rhubarb cupcakes with coconut frosting are light, fluffy, not too sweet, and incredibly tender.

And everybody knows, strawberries and rhubarb go together like peanut butter and jelly.

They’re everything you want in a summer dessert.

Why I love these cupcakes

I sought out to create a cupcake that was light, airy and reminiscent of vanilla sponge cake.

This cupcake does the trick!

It has strawberries and rhubarb folded in to make for a beautifully seasonal treat.

The frosting is made with coconut milk solids, softened butter, vanilla and powdered sugar.

The frosting is piped or slathered on and the cupcakes are topped with shredded coconut.

I think you're going to love these strawberry rhubarb cupcakes with coconut frosting!

Feature Ingredients

• Strawberries. You can use fresh or frozen for this recipe!
  • They provide sweetness, that bright red color we all know and love and that classic berry flavor.
  • They pair so well with rhubarb and together they make the best ever springtime desserts.
• Rhubarb. This vibrantly hued garden perennial makes a bit of magic itself.
  • Characteristically, it’s a vegetable. It’s an edible plant with stalks and leaves.
  • However, botanically speaking, it’s considered a fruit.
  • (Also, unlike most veggies, you definitely want to avoid the leaves. They contain oxalic acid, which can make you ill. So, devour those stalks, but ditch the leaves!)
• A little more about rhubarb.
  • Because rhubarb likes the weather on the cooler side, a good time to grab fresh rhubarb is in April or May.
  • Depending on how cool the weather is, you may find rhubarb into the summer.
  • Rhubarb is very tart, which is why pairing it with sweet strawberries and sugar is such a winning combination. Hello, tart sweetness!
  • But, rhubarb’s tartness isn’t one note. It’s bright with a taste similar to sour green apples.
• Coconut Milk. Coconut milk is made by taking the meat of the inside of a coconut, cooking it in water and straining out the solids. Voila!
  • You have deliciously creamy nondairy milk. Note: One of the great things about coconut milk is that until it’s opened it’s shelf stable. So, stock up on a few cans to keep in the pantry.
  • It’s not only delicious for desserts, it’s fabulous in meat and vegetable curries, pumpkin soups, shrimp dishes, chicken dishes, in rice… My gosh, is there anything magical coconut milk can’t do?
  • P.S. don't use the coconut milk you find in the milk alternative/dairy case - this will not work!
• Coconut Flakes: Sure, sweetened coconut has its place, but I find myself reaching for the larger unsweetened coconut flakes more and more.
  • They’re low in carbs, high in fiber, and -  let’s face it – they’re also pretty eye-catching and make a naturally stunning topping for desserts.
  • But go ahead and use whatever dried coconut you have on hand!

Substitutions and Alternatives

• Berries. You could substitute out some of the rhubarb for blueberries for an even more eye-popping and flavor-bursting dessert.
• Rhubarb. If you can’t find fresh rhubarb in the produce section of the store, check out the freezer section.
  • Rhubarb is frozen the day it’s picked, which means that you can have some farm freshness sitting right in your own freezer when rhubarb inspiration strikes!
• Flour. To make them gluten-free, use a gluten free all-purpose flour.
  • For a higher fiber version, try a mix of whole wheat pastry flour and all-purpose flour.
• Milk. To make them dairy free, use a plant-based milk alternative instead of cow's milk.

Storage Suggestions

• If you really want to make a present to yourself from yourself, you could double the batch and freeze them.
• Just allow them to cool completely and freeze them in an airtight container.
• I prefer to keep the cupcakes unfrosted when I freeze them.
• It just makes for simpler storage, because you’re not worried about squishing the frosting while flash freezing them in a single layer on a sheet pan before individually wrapping them, and getting them into an airtight container.
• But, because coconut milk is shelf stable, you can whip up a batch of frosting any time you like!

Chef's Tip

• Mixing the strawberries and rhubarb with cornstarch before adding to the batter protects the batter from staining red.
• We want the vanilla cake to look like vanilla cake, and the cornstarch will coat the produce.
• You'll get juicy chunks of strawberries and rhubarb wrapped in a deliciously spongy vanilla cake!
• Just how we like our strawberry rhubarb cupcakes with coconut frosting!

Other Strawberry Recipes

• Strawberry Basil Bruschetta
• Spinach, Strawberry and Fennel Salad
• Skillet Strawberry Rhubarb Crisp
• Strawberry Banana Cashew Smoothie
• Strawberry Rhubarb Crisp Bars
• Strawberry Custard Tart

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