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This month Tina is sharing one of the recipes that she and our wonderful kitchen staff will be making for our upcoming Surf ‘n’ Turf Fundraising Dinner (Saturday, June 23rd).

Sounds delicious!

Strawberry Rhubarb Cupcakes with Lemon Cream Cheese Icing


  • 1 cup sliced fresh strawberries
  • 1 cup chopped frozen rhubarb
  • ⅓ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter or margarine
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • 2 teaspoons vanilla softened
  • ½ cup granulated sugar
  • 1 egg
  • 2 oz cream cheese, softened
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon butter or margarine, softened
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk


In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.

Heat your oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Be sure to reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.

In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture and 2 tablespoons of lemon juice and zest with mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.