If you are looking to wow your friends and family with a dessert that’s bursting with fresh, tangy flavor balanced by creamy sweetness, this Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe is exactly what you need. Imagine tender cupcakes speckled with vibrant rhubarb and pockets of luscious white chocolate, all crowned with an ethereal rosemary-infused buttercream frosting that elevates each bite to something truly unforgettable. It’s a beautiful combination of rustic garden goodness and sophisticated elegance that will make these cupcakes a favorite for any occasion.
Ingredients You’ll Need
Every ingredient in this recipe has a role to play in creating that perfect harmony of flavors and textures. From the aromatic rosemary to the tart rhubarb, each component contributes to making these cupcakes truly special yet incredibly simple to prepare.
- 3 twigs rosemary: Infuses the milk with a fresh, piney note that brightens the frosting.
- 120 ml full-fat milk (1/2 cup): Acts as the base for steeping rosemary, adding subtle depth to the buttercream.
- 300 g rhubarb (chopped finely): Brings a tart, juicy punch to the cupcakes, balancing sweetness perfectly.
- 2 tbsp sugar: Sweetens the rhubarb just enough to mellow its sharpness while helping it release its juices.
- 100 g chopped white chocolate: Creates pockets of creamy, sweet surprise within the batter.
- 350 g all-purpose flour: Forms the light, tender structure of the cupcakes.
- 1 tsp baking powder: Adds lift to make the cupcakes soft and fluffy.
- 1/2 tsp baking soda: Helps with leavening and enhances tenderness.
- 75 g sugar: Sweetens the batter evenly without overpowering the rhubarb’s tartness.
- 1 big pinch salt: Balances the sweetness and enhances all other flavors.
- 200 ml buttermilk: Adds moisture and a slight tang, making the crumb tender and rich.
- 1 tsp vanilla extract: Provides a warm, mellow aroma that complements both the batter and buttercream.
- 1 egg: Binds the ingredients and contributes to the cupcakes’ soft texture.
- 100 ml neutral oil: Keeps the cupcakes moist and tender without altering flavor.
- 2 tsp vanilla extract: Infuses the buttercream with a smooth, fragrant sweetness.
- 250 g softened butter: The base of the rich, silky buttercream frosting.
- 450 g icing sugar: Sweetens and structures the buttercream perfectly.
- pink food color: Adds a playful, blush tint to the frosting to match the rhubarb’s vibrant hue.
How to Make Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Step 1: Infuse the Milk with Rosemary
Start by placing the rosemary twigs and full-fat milk in a small pot. Bring it slowly to a boil, then remove from heat and allow the milk to steep for 20 minutes. This step infuses the milk with delicate herbal notes that will deepen the flavor of your buttercream, making it uniquely refreshing. Let the milk cool down to room temperature before using it.
Step 2: Prepare Your Oven and Muffin Tin
Preheat your oven to 300 degrees Fahrenheit. Line a 12-cup muffin tin with paper cupcake molds. This ensures your cupcakes bake evenly and are easy to remove without sticking, helping their shape stay perfectly intact.
Step 3: Sweeten and Prepare the Rhubarb
Toss the finely chopped rhubarb with 2 tablespoons of sugar and allow it to sit for 15 minutes. This maceration softens the rhubarb and draws out some of its liquid, which you should drain off and save if you want to make a delicious rhubarb cocktail later. The rhubarb pieces will remain tender but still provide their signature tart burst within the cupcakes.
Step 4: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and salt. This dry mix includes the leavening agents and sugar to ensure your cupcakes rise beautifully with just the right sweetness.
Step 5: Mix Wet Ingredients and Blend Carefully
In a separate bowl, mix buttermilk, egg, neutral oil, and 1 teaspoon of vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently fold with a spatula until a batter just begins to form. Then fold in the rhubarb carefully to avoid overmixing, which can make your cupcakes dense instead of light and fluffy.
Step 6: Bake to Perfection
Fill each cupcake liner approximately two-thirds full with batter. Bake for 15 minutes, then check for doneness with a toothpick. The toothpick should come out clean or with a few moist crumbs attached. Let the cupcakes cool completely in the tin before frosting to prevent the buttercream from melting.
Step 7: Make the White Chocolate & Rosemary Buttercream
Cream the softened butter with 2 teaspoons of vanilla extract for about 4 minutes until light and fluffy. Slowly add the rosemary-infused milk, then gradually whisk in the icing sugar until you achieve a smooth, silky frosting. Add a few drops of pink food coloring if you want to echo the lovely blush of the rhubarb inside. Chill the buttercream briefly to firm up before frosting.
Step 8: Frost and Enjoy
Use a piping bag or a butter knife to spread the luscious rosemary-infused buttercream on top of the cooled cupcakes. The floral-herbal frosting perfectly balances the tart rhubarb and sweet white chocolate, making every bite a deliciously complex and delightful experience.
How to Serve Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe
Garnishes
For a finishing touch, sprinkle some finely chopped fresh rosemary or a few white chocolate shavings on top of the buttercream. You can also add a small rhubarb ribbon or a light dusting of edible rose petals to bring an elegant, garden-inspired look that mirrors the flavors inside.
Side Dishes
Serve these cupcakes alongside a cup of strong black tea or a light, floral white wine like a Riesling. The tea’s bitterness or the wine’s subtle sweetness complements the cupcakes without overpowering the delicate rosemary and tart rhubarb. Fresh berries on the side can add another layer of fruity brightness.
Creative Ways to Present
Arrange the cupcakes on a rustic wooden platter for a cozy afternoon gathering or place them in decorative cupcake boxes for gift-giving. Consider placing a miniature rosemary sprig next to each cupcake for a fresh aroma with every bite. These little details turn simple cupcakes into an unforgettable dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them moist and fresh. If you want the buttercream to stay perfectly creamy, refrigerate the cupcakes but allow them to come to room temperature before serving.
Freezing
You can freeze unfrosted rhubarb cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Frost them after thawing for best texture. Frozen buttercream tends to change texture, so it’s best made fresh or stored separately.
Reheating
If refrigerated, let cupcakes sit out for about 30 minutes before serving or warm them gently in a low oven (about 300 degrees Fahrenheit) for 5 minutes. This brings back that just-baked softness without melting the frosting.
FAQs
Can I substitute the rosemary for another herb?
Rosemary adds a unique piney flavor that pairs beautifully with rhubarb and white chocolate, but if you’re not a fan, try thyme or lavender for a similarly fragrant twist.
Is it necessary to steep the milk with rosemary?
Yes, steeping the milk infuses the buttercream with subtle herbal notes that make this recipe standout. Skipping this step will result in a less complex flavor.
Can I use frozen rhubarb instead of fresh?
Frozen rhubarb works fine, but be sure to thaw and drain it well to avoid extra moisture that can affect the cupcake batter’s texture.
Why is the oven temperature so low (300 F)?
Baking at a lower temperature ensures the rhubarb inside the cupcakes cooks gently without drying out the cake, preserving moisture and tenderness.
How do I prevent the white chocolate from melting into the batter?
Use chopped white chocolate pieces rather than chips and fold them in gently at the end to keep some texture and surprise pockets of melted chocolate in the finished cupcakes.
Final Thoughts
There’s something incredibly satisfying about combining fresh, seasonal rhubarb with the creamy sweetness of white chocolate and the unexpected twist of rosemary in buttercream. This Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream Recipe is more than just a dessert—it’s a celebration of flavors that dance on your palate and warm your heart. I can’t wait for you to try it and discover just how delightfully easy and rewarding it is to bake these at home. Your next special occasion or cozy get-together is calling for these cupcakes!
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
These Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream offer a delightful balance of tart rhubarb, sweet white chocolate, and an aromatic rosemary-infused frosting. Perfectly moist and tender cupcakes topped with a creamy, lightly herbed buttercream make for a unique and delicious treat ideal for spring and summer gatherings.
Ingredients
For the 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 (such as vegetable or canola oil)
For the Rosemary Buttercream:
- 2 tsp vanilla extract
- 250 g softened butter
- 450 g icing sugar (powdered sugar)
- 120 ml rosemary-infused milk (from steeping)
- Pink food coloring (optional)
Instructions
- Infuse the Milk: Place rosemary twigs and the full-fat milk in a small pot. Bring to a boil, then remove from heat. Let the milk steep with rosemary for 20 minutes to infuse the flavor, then allow it to cool down to room temperature.
- Prepare Oven and Muffin Tin: Preheat your oven to 300°F (150°C) and line a muffin tin with 12 paper cupcake liners.
- Prepare Rhubarb: Mix the finely chopped rhubarb with 2 tablespoons of sugar and let it sit for 15 minutes. This will draw out excess liquid. Drain the rhubarb, reserving the liquid for creative uses such as rhubarb cocktails.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and the pinch of salt. Stir until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon of vanilla extract until smooth.
- Combine Batter: Pour the wet mixture into the dry ingredients. Gently fold the two mixtures together with a spatula just until the batter starts to form. Then carefully fold in the prepared rhubarb. Avoid overmixing to keep cupcakes tender.
- Bake Cupcakes: Fill each paper mold about two-thirds full with the batter. Bake in the preheated oven for approximately 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cupcakes to cool completely.
- Prepare Buttercream: In a mixing bowl, cream softened butter with 2 teaspoons vanilla extract for about 4 minutes until light and fluffy. Slowly add the rosemary-infused milk while continuing to mix. Gradually incorporate the icing sugar while whisking until smooth and creamy. Add a few drops of pink food coloring if desired for a pretty finish. Chill the buttercream to firm it up.
- Decorate Cupcakes: Once the cupcakes have cooled, pipe the rosemary buttercream generously on top. Serve and enjoy these uniquely flavored cupcakes!
Notes
- The drained rhubarb liquid is perfect for making refreshing rhubarb cocktails or mocktails.
- Do not overmix the batter to maintain a light, tender crumb.
- If rosemary flavor is too strong for some, reduce the steeping time for a milder infusion.
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Use softened butter for the buttercream to achieve the best texture.
