Rosy Rhubarb Cupcakes Recipe

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Rosy Rhubarb Cupcakes
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Ingredients:

Directions:

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 313.22 Kcal (1311 kJ)
Calories from fat 57.22 Kcal
% Daily Value*
Total Fat 6.36g 10%
Cholesterol 10.59mg 4%
Sodium 56.47mg 2%
Potassium 57.49mg 1%
Total Carbs 57.6g 19%
Sugars 14.29g 57%
Dietary Fiber 0.24g 1%
Protein 4.39g 9%
Vitamin C 0.6mg 1%
Iron 0.2mg 1%
Calcium 52.4mg 5%
Amount Per 100 g
Calories 248.29 Kcal (1040 kJ)
Calories from fat 45.36 Kcal
% Daily Value*
Total Fat 5.04g 10%
Cholesterol 8.4mg 4%
Sodium 44.77mg 2%
Potassium 45.57mg 1%
Total Carbs 45.66g 19%
Sugars 11.33g 57%
Dietary Fiber 0.19g 1%
Protein 3.48g 9%
Vitamin C 0.5mg 1%
Iron 0.1mg 1%
Calcium 41.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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