There is something truly magical about the combination of tart rhubarb and sweet white chocolate, and when you add a hint of fragrant rosemary into the mix, you get a flavor profile that’s downright unforgettable. The Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe is one of those special treats that feels elegant yet approachable, bursting with bright, fresh notes balanced by creamy, decadent frosting. These cupcakes are not only visually stunning with their soft pink hue but also a perfect way to welcome spring or brighten any gathering. Trust me, once you make these, you’ll find yourself reaching for this recipe again and again!
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining to create the perfect harmony of flavor, texture, and color. From the tartness of rhubarb to the richness of white chocolate and butter, each component builds a cupcake that’s utterly delightful and surprisingly simple to make.
- 3 twigs rosemary: Infuses the milk with a subtle herbal aroma that pairs beautifully with the white chocolate.
- 120 ml full-fat milk (1/2 cup): Provides richness and moisture, steeped with rosemary to add depth.
- 300 g rhubarb (chopped finely): Adds a tart and juicy burst to the cupcakes, making them refreshingly unique.
- 2 tbsp sugar: Balances the rhubarb’s tartness and helps create a little syrup for extra flavor.
- 100 g chopped white chocolate: Melts into the batter, lending creamy sweetness throughout.
- 350 g all-purpose flour: Forms the structure of the cupcakes, giving them a tender crumb.
- 1 tsp baking powder: Gives lift and lightness, helping the cupcakes rise perfectly.
- 1/2 tsp baking soda: Works with the acidic elements for a balanced rise and texture.
- 75 g sugar: Sweetens the batter subtly without overpowering the rhubarb’s freshness.
- 1 big pinch salt: Enhances all the other flavors and balances the sweetness.
- 200 ml buttermilk: Keeps the cupcakes moist and adds a slight tang to complement the rhubarb.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor profile.
- 1 egg: Binds everything together and provides richness.
- 100 ml neutral oil: Keeps the cupcakes tender and moist without competing flavors.
- 2 tsp vanilla extract: Used in the buttercream for that extra flavor boost.
- 250 g softened butter: Creates a luscious and creamy base for the buttercream.
- 450 g icing sugar: Sweetens and thickens the buttercream to the perfect frosting consistency.
- Pink food color: Adds that pretty, inviting blush to the buttercream, making these cupcakes as beautiful as they taste.
How to Make Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Step 1: Infuse the Milk
Start by placing the rosemary twigs and whole milk into a small pot and bringing it to a gentle boil. Once boiling, remove it from the heat and allow the rosemary to steep for 20 minutes. This infusion lets the milk take on a delicate herbal note that will subtly enhance the cupcakes without overpowering them. After steeping, allow the milk to cool completely to room temperature before using.
Step 2: Prepare Your Baking Setup
While the milk cools, preheat your oven to 300°F (approx. 150°C) and line a muffin tin with 12 paper cupcake molds. This lower temperature ensures a gentle bake that will keep the cupcakes moist and tender, while the molds make cleanup easier and help the cupcakes hold their shape beautifully.
Step 3: Sweeten the Rhubarb
Combine the finely chopped rhubarb with 2 tablespoons of sugar and let it stand for 15 minutes. This resting time draws out some of the rhubarb’s natural juices, softening it and creating a flavorful syrup. Make sure to drain the rhubarb before mixing it into the batter – and don’t toss that syrup! It’s fantastic for adding to cocktails or mocktails to keep the rhubarb love going.
Step 4: Mix Dry and Wet Ingredients
In a large bowl, whisk together the flour, chopped white chocolate, baking powder, baking soda, sugar, and a pinch of salt. Separately, whisk the rosemary-infused milk, buttermilk, egg, oil, and vanilla extract until smooth. This separation helps create a well-balanced batter that rises perfectly while remaining tender and moist.
Step 5: Combine and Add Rhubarb
Gently pour the wet ingredients over the dry mix and fold together carefully with a spatula just until a batter starts to form. Overmixing can lead to dense cupcakes, so stir only until combined. Finally, fold in the drained rhubarb to distribute those bright little pops of flavor evenly throughout the batter.
Step 6: Bake the Cupcakes
Spoon the batter into the paper molds, filling each two-thirds full to allow room for rising. Bake for about 15 minutes, testing doneness with a toothpick inserted into the center—when it comes out clean, your cupcakes are ready! Remove from the oven and allow them to cool completely before frosting.
Step 7: Prepare the Rosemary-White Chocolate Buttercream
Beat the softened butter and vanilla extract together for about four minutes until light and fluffy. Slowly add the cooled rosemary milk while continuing to mix, then gradually incorporate the icing sugar until the frosting is smooth and luscious. Add a drop or two of pink food coloring for a charming touch and chill the buttercream to firm it up just before topping your cupcakes.
Step 8: Frost and Enjoy
Using a piping bag or a knife, carefully top each cupcake with a generous swirl of rosemary-white chocolate buttercream. The creamy frosting pairs perfectly with the tart rhubarb cupcake base, creating a bite that’s both elegant and satisfying. Now, sit back and savor every bite of this utterly delightful Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe!
How to Serve Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Garnishes
Fresh rosemary sprigs on top add a lovely visual cue and subtle aroma that complements the buttercream beautifully. If you’re feeling extra fancy, a few white chocolate curls or a sprinkle of finely chopped toasted almonds can add delightful texture and elegance. These small touches take your cupcakes from beautiful to show-stopping.
Side Dishes
These cupcakes pair wonderfully with light accompaniments like a fresh fruit salad or a simple green tea, allowing their complex flavors to shine. For a grown-up treat, a glass of sparkling rosé or a cooled rhubarb cocktail using the syrup from step 3 complements the cupcakes’ tartness and sweetness perfectly.
Creative Ways to Present
Try displaying these cupcakes on a tiered cake stand with fresh spring flowers for a garden party vibe. You can also place them in individual mini gift boxes tied with rustic twine for a charming homemade gift. For brunch, arrange them alongside plates of lemon curd and honey-drizzled ricotta for a vibrant and indulgent spread.
Make Ahead and Storage
Storing Leftovers
Keep the cupcakes in an airtight container in the refrigerator for up to three days. The buttercream frosting will stay fresh and delicious, and chilling helps maintain its best texture. Before serving, allow them to come to room temperature to enjoy their full flavor and softness.
Freezing
You can freeze unfrosted rhubarb cupcakes in a sealed container or freezer bag for up to two months. When ready to eat, thaw them overnight in the fridge, then frost with fresh buttercream. If you choose to freeze frosted cupcakes, flash freeze them before wrapping tightly to preserve the frosting shape, but note the texture may slightly change.
Reheating
Warm unfrosted cupcakes gently in the microwave for 10-15 seconds to revive that fresh-baked warmth. Avoid heating frosted cupcakes as the buttercream can melt and lose its texture. Instead, just bring frosted cupcakes to room temperature before serving for the best experience.
FAQs
Can I substitute white chocolate for regular chocolate in this recipe?
While white chocolate adds a creamy sweetness that pairs beautifully with the rhubarb and rosemary, you could substitute milk or dark chocolate if preferred, but it will change the flavor profile. Milk chocolate offers a lighter cocoa flavor, while dark chocolate adds richness and slight bitterness that contrasts with the tart rhubarb.
How important is the rosemary infusion in the milk?
Rosemary adds a subtle herbaceous note that really lifts the buttercream and complements the rhubarb’s tartness. You can skip this step if you’re not a fan of herbal flavors, but the unique character it adds is definitely worth trying for a special twist on the classic cupcake.
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works fine, but make sure to thaw and drain it thoroughly to avoid excess moisture which could affect the cupcake texture. Fresh rhubarb, however, tends to deliver a brighter flavor and better texture in this recipe.
Is it necessary to chill the buttercream before frosting?
Chilling the buttercream helps it firm up and makes it easier to pipe or spread without melting. If it feels too soft at room temperature, a quick chill for 15-20 minutes works wonders to achieve perfect consistency for decorating.
Can I make these cupcakes vegan or dairy-free?
This recipe relies heavily on dairy for its signature flavor and texture, but you could experiment with non-dairy milk, vegan butter, and egg substitutes. Keep in mind the texture and taste will differ, so some trial and error might be needed to get results you love.
Final Thoughts
The Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe has quickly become a personal favorite to bake and share. Its perfect balance of tart and sweet, coupled with a touch of herbal sophistication, makes it truly unforgettable. I encourage you to give this recipe a try whether you’re a seasoned baker or just looking for a new crowd-pleaser—I promise these cupcakes will bring smiles and have everyone asking for seconds!
Print
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
Description
Delight in these tender Rhubarb Cupcakes topped with a luscious White Chocolate & Rosemary Buttercream. The cupcakes combine tangy rhubarb and sweet white chocolate for a unique flavor, while the fragrant rosemary-infused buttercream adds an elegant herbal note, perfect for any celebration or afternoon tea.
Ingredients
Cupcake Batter
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
- 300 g rhubarb, chopped finely
- 2 tbsp sugar
- 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 large egg
- 100 ml neutral oil (such as vegetable or canola oil)
White Chocolate & Rosemary Buttercream
- 250 g softened butter
- 2 tsp vanilla extract
- 120 ml rosemary-infused milk (from steeping)
- 450 g icing sugar (powdered sugar)
- Pink food coloring (optional)
Instructions
- Infuse Milk with Rosemary: Place the rosemary twigs and full-fat milk in a small pot. Bring to a boil, then remove from heat and let the milk steep with the rosemary for 20 minutes. Allow the milk to cool completely to room temperature.
- Prepare Oven and Molds: Preheat your oven to 300°F (approximately 150°C). Line a muffin tin with 12 paper cupcake molds.
- Prepare Rhubarb: Toss the finely chopped rhubarb with 2 tablespoons of sugar and let it stand for 15 minutes. The rhubarb will release some liquid. Drain this liquid and set it aside (it can be used later for rhubarb cocktails).
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and a pinch of salt. Stir well to distribute all the dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon of vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir carefully with a spatula just until the batter begins to form. Then gently fold in the drained rhubarb. Take care not to overmix to keep the cupcakes tender.
- Fill Molds and Bake: Spoon the batter into the paper molds, filling each about two-thirds full. Bake in the preheated oven for 15 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean. Remove from the oven and allow cupcakes to cool completely.
- Make Buttercream: In a large bowl, cream the softened butter and 2 teaspoons of vanilla extract for about 4 minutes until light and fluffy. Gradually add the cooled rosemary-infused milk, mixing continuously. Then, slowly incorporate the icing sugar while whisking until you achieve a smooth and creamy frosting. If desired, add a few drops of pink food coloring and mix until evenly combined. Chill the buttercream to firm it up slightly.
- Decorate and Serve: Pipe the buttercream generously on top of the cooled cupcakes. Serve and enjoy the harmonious flavors of rhubarb, white chocolate, and rosemary.
Notes
- The liquid drained from the rhubarb can be saved and used to create refreshing rhubarb cocktails or mocktails.
- Ensure the milk is fully cooled before adding to the buttercream to prevent it from curdling.
- Do not overmix the batter once wet and dry ingredients are combined to maintain a tender crumb.
- Adjust the pink food coloring amount to achieve your desired frosting color intensity.
- For a dairy-free version, substitute milk and butter with plant-based alternatives, although texture and flavor may vary.
