Rhubarb Cupcakes With Cream Cheese Frosting

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The Foodies' Kitchen


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1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

3/4 pound rhubarb stalks, trimmed and cut into 1/4 inch dice (makes 3 cups)

1/4 cup unsalted butter, softened

8 oz. cream cheese

3 cups confectioner’s sugar

1 teaspoon vanilla extract

Strawberries or blueberries for garnish

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