• baking / dairyfree / dessert / glutenfree / grainfree / paleo / snacks / vegetarian

    Strawberry Rhubarb Cupcakes

    Strawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped CreamStrawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped Cream by rachLmansfield

    I’m not going to lie, I never had anything rhubarb related until a couple of summers ago when I was out in Montauk.

    It wasn’t really much of a common ingredient, at least in my usual baking or eating routine. But the second I had a strawberry rhubarb dessert, I was sold.

    I made these Strawberry Rhubarb Cupcakes just in time for my birthday last week. I didn’t know where to even find rhubarb in the produce section, nor did I know what it would look like. In case you are wondering, it comes in long pinkish-red stems, and you chop it up when cooking or baking.

    I wanted to do something cupcake related for it and obviously turned to Simple Mills Vanilla Cake Mix for the key ingredient.

    Simple Mills is basically a dream-come-true in a box. They sell a variety of baking mixes for cakes, muffins, pancakes and more. They also just launched a cracker line, which are pretty much amazing (and addicting). Their products are made with almond and coconut flours, coconut sugar, cassava and more. The best part? You can pronounce every ingredient!

    It is a quality product babes, so definitely keep an eye out for it in your grocery store or order some online. And no, I’m not just saying that because I partner with them. I authentically love every single part of their brand and what they are doing – completely revolutionizing the baking aisle.

    To make these Strawberry Rhubarb Cupcakes, I started by making a strawberry rhubarb jam. It is made relatively similar to my blueberry chia jam except with strawberries and chopped rhubarb. I simply added it to the cupcake mix before mixing fully so the cupcakes were all filled with that strawberry rhubarb taste.

    I also used melted coconut oil for the Simple Mills baking mix instead of canola, so feel free to use any oil you prefer. I melted and cooled mine first.

    To top off the cupcake, I made a super light vegan whipped cream with a can of coconut milk and coconut sugar. It was beyond easy to make and so much better for you than that packaged icing, I promise 😉

    [bctt tweet=”Cupcakes made with Strawberry Rhubarb and topped with Vegan Whipped Cream”username=”rachLmansfield”]

    Strawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped Cream by rachLmansfieldStrawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped Cream by rachLmansfieldStrawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped Cream by rachLmansfield

    Print Save
    Loading nutrition data...

    Strawberry Rhubarb Cupcakes

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 14 cupcakes


      Strawberry Rhubarb Jam

      • 1 tablespoon maple syrup (honey will work)
      • 9 large strawberries sliced
      • 1/3 cup chopped rhubarb (about 1 stalk)

      Vegan Whipped Cream

      • 1 can of full fat coconut milk refrigerated for at least 1 full day in the fridge upright
      • 2 tablespoons coconut sugar (or sweetener of your choice)
      • Splash of vanilla extract
      • 1 box of Simple Mills Vanilla Cake Mix (or your favorite cupcake mix)


      1. Preheat the oven to 350 degrees
      2. Strawberry Rhubarb Jam:
      3. Place maple syrup, strawberries and rhubarb in a sauce pan and bring to a low boil
      4. Simmer for about 5-7 minutes then let cool for about 15-20 minutes
      5. Vegan Whipped Cream:
      6. Chill the bowl and mixer tools in the freezer for 20 minutes
      7. Scoop the coconut milk out of the can but don't let the liquid pour in, leave the liquidy part in the can (the milk will be pretty hard)
      8. Cream the coconut milk with your hand mixer for 2-3 minutes until it's creamy
      9. Add in the coconut sugar (or sweetener of your choice) and cream together for another minute or so
      10. Cupcakes:
      11. Begin preparing the cupcakes according to the package (I used coconut oil instead of grapeseed or canola)
      12. Once the rhubarb jam is cooled, fold into the cupcake mix
      13. Pour batter into each cupcake liner and place in the oven to bake for 18-20 minutes; when cooled, top with Vegan Whipped Cream and additional strawberries if you'd like.


      xx, Rach

      Strawberry Rhubarb Cupcakes topped with a Homemade Vegan Whipped Cream by rachLmansfield

    • You may also like


    • Reply Marina @ A Dancer's Live-It June 7, 2016 at 10:11 am

      MUST try Simple Mills! I’ve also never had rhubarb before but I’ve been so intrigued by it lately! Gorgeous photos Rachel! 🙂 Also, the next time I’m in Manhattan to visit my brother I’ll give you a shout!

      View Comment
      • Reply Rachel June 7, 2016 at 1:53 pm

        Simple Mills is AMAZING! Definitely try them out soon! All of their products are too die for. And yes let me know! xx

        View Comment
    • Reply Medha June 7, 2016 at 11:05 am

      These cupcakes look unreal! I’m always such a fan of vegan whipped cream using coconut milk 🙂

      View Comment
    • Reply A 4th of July Menu You Can Feel GOOD About - barre3 July 24, 2017 at 2:44 pm

      […] Strawberry Rhubarb Cupcakes from Rachel Mansfield. Topped with summer-ripe strawberries, these cupcakes make for a fun, festive finish to your July 4th celebration. […]

      View Comment
    • Reply 52 Best Cupcake Recipes Anyone Can Make November 25, 2017 at 1:54 pm

      […] – Strawberry Rhubarb Cupcakes via Rachl […]

      View Comment
    • Leave a Reply

      This site uses Akismet to reduce spam. Learn how your comment data is processed.