Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream

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These easy Rhubarb Cupcakes are the perfect pink cupcake recipe for Baby Showers, Mother’s Day or Easter!

Need a pink cupcake for a baby shower? Or something small and dainty for Mother’s Day or Easter Brunch?

These pretty pastel pink rhubarb cupcakes are your ticket!

Imagine a moist rhubarb muffin studded with chunks of white chocolate. All topped with a creamy dreamy rosemary-scented buttercream frosting!

YES, team! Rosemary loves Rhubarb and they both love white chocolate! It sounds a bit crazy but you just gotta trust me on this one.

Why you will love these rhubarb cupcakes:

• Super easy to make.
• Incredibly pretty.
• Can stand at room temperature for hours without collapsing.
• Not your plain vanilla cupcakes! These are refreshingly different!

How to make Rhubarb Cupcakes:

It all starts with a simple rhubarb muffin. It’s a dang delicious rhubarb muffin though because we add chopped white chocolate to the batter!

The recipe is super simple. Mix dry ingredients and wet ingredients separately, then pour wet into dry ingredients and stir.

As always make sure not to overmix the batter. I actually do all of this by hand as it gives me more control!

We fold in the chopped rhubarb as the last addition and DONE.

How to make Rosemary Buttercream:

You start by making some rosemary-scented cream, which we will then incorporate into a simple vanilla buttercream frosting to create a creamy rosemary buttercream.

Simply bring some milk to a boil and toss in some twigs of rosemary!  Let this steep, then cool down and strain.

What follows is a regular German Vanilla Buttercream recipe. Instead of milk, we add our rosemary milk to the creamed butter. Then we incorporate the powdered sugar! DONE.

Tips for making this Rhubarb Cupcakes recipe:

• Make sure your milk and butter have the temperature when making the rosemary buttercream.
• To prevent our rhubarb muffins from getting too wet, we sprinkle the chopped rhubarb with sugar. You will notice how the liquid gathers around the chunks of rhubarb. Don’t toss it away – it’s delicious mixed with filtered water and some ginger or mint leaves.
• Do not overmix your rhubarb muffins batter!
• If you eat the rhubarb muffins on the same day you make them, you can leave them out at room temperature.
• For longer storing, I recommend the fridge as there is milk in the frosting!
• I used a couple of drops of pastel pink food coloring for the frosting. You could also use beet juice to keep things natural!

★ Did you make and love this rhubarb cupcakes recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream

Try these gorgeous pastel pink Rhubarb Cupcakes with white chocolate chunks and a dreamy rosemary-scented buttercream frosting! The perfect cupcakes recipe for baby showers, Easter or Mother's Day! 

Course brunch, Dessert

Cuisine German

Keyword baby shower cupcakes, rhubarb cupcakes, rosemary buttercream

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 12 cupcakes

Calories 300 kcal

Author Kiki Johnson

Ingredients

For the Rosemary Cream

• 3 twigs rosemary
• 120 ml full-fat milk 1/2 cup

For the rhubarb muffins

• 300 g rhubarb chopped finely
• 2 tbsp sugar
• 100 g chopped white chocolate
• 350 g AP 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

For the frosting

• 2 tsp vanilla extract
• 250 g softened butter
• 450 g icing sugar

optional

• pink food color

Instructions

1. Place rosemary and milk in a small pot, bring to a boil and take off the heat. Let milk steep with rosemary for 20 minutes, then let cool down until it's down to room temperature. 

2. Preheat the oven to 300 F and line a muffins tin with 12 paper molds.

3. Mix chopped rhubarb with 2 tbsp sugar and let stand for 15 minutes. I will lose liquid. Drain and keep liquid for making yummy rhubarb cocktails! 

4. Mix flour with chopped chocolate, baking powder, soda, sugar and salt. Mix buttermilk with egg, oil and vanilla

5. Pour wet into dry mix stirring carefully with a spatula. Stir just until a batter starts to form, then stir in the rhubarb. Do not overmix.

6. Fill paper molds 2/3 with this batter and bake for 15 minutes. Test for doneness. Remove from the oven and let cool down.

7. Cream butter and vanilla for 4 minutes, then slowly add the milk. Then stir in the powdered sugar while whisking until you have a smooth frosting. Add some food coloring if you want. Chill to firm the buttercream up. 

8. Pipe buttercream on top of muffins and enjoy! 

Recipe Notes

• Make sure your milk and butter have the temperature when making the rosemary buttercream.
• To prevent our rhubarb muffins from getting too wet, we sprinkle the chopped rhubarb with sugar. You will notice how the liquid gathers around the chunks of rhubarb. Don't toss it away - it's delicious mixed with filtered water and some ginger or mint leaves.
• Do not overmix your rhubarb muffins batter! 
• If you eat the rhubarb muffins on the same day you make them, you can leave them out at room temperature. 
• For longer storing, I recommend the fridge as there is milk in the frosting!