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If you’re craving a cupcake that brings a burst of fresh, tangy flavor wrapped in a light, fluffy crumb, then I can’t wait for you to try this Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe. Imagine tender rhubarb pieces tenderly folded into tender cupcake batter, complemented by the subtle herbaceous hint of rosemary-infused white chocolate buttercream that’s both creamy and slightly sweet. Each bite dances between the tartness of rhubarb and the silky richness of white chocolate frosting, crowned with a lovely fragrance of rosemary that elevates these cupcakes from ordinary to absolutely unforgettable.
Ingredients You’ll Need
This recipe uses straightforward, wholesome ingredients each chosen to create that perfect harmony of flavors and texture. Every component, from the fresh rhubarb to the smooth butter and white chocolate, plays a vital role in giving the cupcakes their moist crumb, subtle tartness, and luscious frosting that will wow anyone who takes a bite.
- 3 twigs rosemary: To infuse the milk with a delightful aromatic flavor that brightens the frosting.
- 120 ml full-fat milk (1/2 cup): Acts as a base to absorb the rosemary essence for the buttercream.
- 300 g rhubarb (chopped finely): The star ingredient providing a lovely tartness and vibrant texture within the cupcake.
- 2 tbsp sugar: To draw out the natural juice from the rhubarb, softening its bite and sweetening it gently.
- 100 g chopped white chocolate: Adds creamy pockets of sweetness baked right inside the cupcake.
- 350 g all-purpose flour: The structure for your cupcakes, creating a soft crumb.
- 1 tsp baking powder: For that essential rise and fluffiness.
- 1/2 tsp baking soda: Helps with leavening and browning.
- 75 g sugar: Gives the cupcake its baseline sweetness.
- 1 big pinch salt: Balances flavors perfectly and enhances everything.
- 200 ml buttermilk: Adds tang and tenderness to the crumb.
- 1 tsp vanilla extract: A warm, inviting note that lifts all the flavors.
- 1 egg: Binds ingredients and adds richness.
- 100 ml neutral oil: Keeps the cupcakes moist for days.
- 2 tsp vanilla extract (for buttercream): Adds sweetness and depth to the frosting.
- 250 g softened butter: Makes the buttercream luxuriously creamy and smooth.
- 450 g icing sugar: Sweetens and thickens the buttercream perfectly.
- Pink food color (optional): To give your buttercream that pretty rosy hue.
How to Make Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Step 1: Infuse Rosemary Milk
Start by placing the rosemary twigs into the full-fat milk and bringing it to a gentle boil. Once it boils, remove it from heat and let it steep for 20 minutes, allowing the milk to soak up all that fragrant rosemary goodness. When done, cool it completely to room temperature. This infused milk is the secret behind the buttercream’s enchanting herbal undertone.
Step 2: Prepare Your Oven and Tin
Preheat your oven to 300 degrees Fahrenheit and line a muffin tin with 12 paper liners. This preparation ensures even baking and that flawless cupcake texture we’ll all adore.
Step 3: Sweeten the Rhubarb
Mix your finely chopped rhubarb with 2 tablespoons of sugar and let it rest for 15 minutes. This helps the rhubarb release its juice, which you can save for delicious rhubarb cocktails or refreshing drinks later. Draining the excess liquid ensures your cupcakes maintain the perfect texture without becoming soggy.
Step 4: Combine Dry and Wet Ingredients
In a large bowl, whisk together the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and salt. In a separate bowl, beat together the buttermilk, egg, neutral oil, and vanilla extract until smooth. These steps set the stage for a beautifully tender and flavorful cupcake base.
Step 5: Mix Batter and Add Rhubarb
Gently fold the wet mixture into the dry ingredients, stirring just until the batter comes together. Overmixing can make the cupcakes tough, so be gentle and stop once combined. Then, carefully fold in the sweetened rhubarb, distributing it evenly for little bursts of tart surprise in every bite.
Step 6: Bake to Perfection
Fill the cupcake liners about two-thirds full with batter, bake them for 15 minutes, and check for doneness using a toothpick or skewer. Allow the cupcakes to cool completely before frosting — this step is key for the buttercream to sit beautifully on top.
Step 7: Whip Up the Buttercream
Cream together softened butter and vanilla extract for about 4 minutes until fluffy and light. Slowly add the rosemary-infused milk, then gradually mix in the icing sugar while whisking. The result is a smooth, luscious frosting. For that lovely blush touch, add some pink food coloring if you like, then refrigerate the buttercream briefly to let it firm up.
Step 8: Frost and Enjoy!
Once cooled, pipe or spread generous swirls of the white chocolate and rosemary buttercream on top of each cupcake. The pretty contrast between the soft pink frosting and the subtle green hint of rosemary makes these cupcakes irresistible. Dive in and savor every bite!
How to Serve Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Garnishes
To add an extra wow factor, consider garnishing your cupcakes with small rosemary sprigs or a delicate drizzle of melted white chocolate. Tiny edible flowers or candied rhubarb pieces also work beautifully, making each cupcake not just a treat for the palate but for the eyes.
Side Dishes
These cupcakes pair wonderfully with light accompaniments such as a simple green tea, chamomile-infused drinks, or even a refreshing cucumber lemonade. If serving at a brunch or tea party, fresh fruit salads or mild cheeses can balance the sweetness and tartness gracefully.
Creative Ways to Present
Try serving these cupcakes on an elegant tiered stand or use rustic wooden platters for a cozy gathering vibe. For a charming touch, place them inside decorated cupcake boxes or wrap them individually with a rosemary sprig tied around with twine — perfect for sharing or gifting!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe tightly covered in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best to preserve the delicate buttercream, though bring them back to room temperature before serving.
Freezing
You can freeze the unfrosted cupcakes for up to three months. Wrap them securely in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and apply fresh buttercream for best results — it keeps the cupcake fresh and moist.
Reheating
If you prefer your cupcakes slightly warm, simply let them come to room temperature first if frozen. Avoid microwaving the frosted cupcakes to preserve the buttercream’s texture, but if unfrosted, a quick 10-second zap in the microwave can make them feel freshly baked.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can substitute fresh rhubarb with frozen. Just make sure to thaw and drain it well to avoid extra moisture making the batter too wet. Pat it dry gently before folding it in.
What if I don’t have buttermilk on hand?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 200 ml milk. Let it sit for 5 minutes before using it in your batter.
Is rosemary flavor very strong in the buttercream?
The rosemary infusion adds a subtle aromatic note rather than an overpowering taste. It complements the sweetness of the white chocolate beautifully, making the frosting feel sophisticated yet approachable.
Can I make these cupcakes vegan?
To make a vegan version, substitute the egg with flax or chia egg, use plant-based milk and vegan butter, and find dairy-free white chocolate. Keep in mind this may alter the texture slightly but the flavor will still be delightful.
How long do these cupcakes stay fresh?
When stored properly, these cupcakes are best enjoyed within 3 days. The buttercream is delicate and tastes best fresh, so try not to let them linger too long for peak flavor and texture.
Final Thoughts
This Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe is one of my absolute favorites to bake whenever I want to impress friends or treat myself to something a little special. Its vibrant flavors, combined with that smooth, herbal frosting, make it a captivating dessert that’s perfect any time of year. Give this recipe a whirl—you might just fall in love with cupcakes all over again!
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Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Rhubarb Cupcakes topped with a silky White Chocolate & Rosemary Buttercream. The cupcakes feature tart rhubarb folded into a tender batter studded with creamy white chocolate, balanced by a fragrant rosemary-infused buttercream for a unique and elegant treat perfect for spring or any special occasion.
Ingredients
Cupcakes
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
- 300 g rhubarb, chopped finely
- 2 tbsp sugar (for rhubarb)
- 100 g chopped white chocolate
- 350 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 75 g sugar
- 1 big pinch salt
- 200 ml buttermilk
- 1 tsp vanilla extract
- 1 egg
- 100 ml neutral oil (e.g., vegetable or canola)
Buttercream Frosting
- 2 tsp vanilla extract
- 250 g softened butter
- 450 g icing sugar (powdered sugar)
- 120 ml rosemary-infused milk (from above)
- pink food coloring (optional)
Instructions
- Infuse Milk with Rosemary: Place rosemary twigs and full-fat milk in a small pot and bring to a boil. Remove from heat and allow the milk to steep with rosemary for 20 minutes. Let it cool down to room temperature. This rosemary-infused milk will be used in the buttercream.
- Preheat Oven and Prepare Tin: Preheat your oven to 300°F (approximately 150°C). Line a 12-cup muffin tin with paper cupcake molds.
- Prepare Rhubarb: Toss the finely chopped rhubarb with 2 tablespoons of sugar and let it sit for 15 minutes to release its juices. Drain the rhubarb, reserving the liquid for optional use (such as cocktails).
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and salt. Mix well to distribute all ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon vanilla extract until fully combined.
- Combine Batter: Carefully pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until a batter starts to form. Then fold in the drained rhubarb. Avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the paper molds, filling each approximately two-thirds full. Bake in the preheated oven for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Buttercream: In a bowl, cream the softened butter and 2 teaspoons vanilla extract together for about 4 minutes until fluffy. Slowly add the rosemary-infused milk while continuing to beat. Gradually add the icing sugar while whisking until smooth and creamy. Add pink food coloring if desired. Chill the buttercream to firm it up for easier piping.
- Decorate Cupcakes: Once cupcakes are fully cooled, pipe the buttercream generously on top of each cupcake. Serve and enjoy your aromatic rhubarb cupcakes with white chocolate and rosemary buttercream!
Notes
- Do not overmix the batter to prevent dense cupcakes; gently fold until just combined.
- Use neutral oil to keep the flavor light and allow the rhubarb and rosemary flavors to shine.
- The rhubarb juice drained off can be saved for use in cocktails or syrups.
- Adjust the pink food coloring to your preferred shade for a festive look.
- Make sure cupcakes are completely cool before frosting to prevent buttercream from melting.
