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!
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.
Preheat the oven to 300 F and line a muffins tin with 12 paper molds.
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!
Mix flour with chopped chocolate, baking powder, soda, sugar and salt. Mix buttermilk with egg, oil and vanilla
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.
Fill paper molds 2/3 with this batter and bake for 15 minutes. Test for doneness. Remove from the oven and let cool down.
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.
Pipe buttercream on top of muffins and enjoy!