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Rhubarb Cupcakes with White Chocolate and Rosemary Buttercreme

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


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


  • pink food color


  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!