Seasonal Delight: Rhubarb and Almond Cupcakes with Velvety White Chocolate Buttercream

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Embrace the vibrant flavors of spring with these exquisite rhubarb and almond cupcakes. Each bite offers a harmonious blend of soft, moist almond cake, a tangy homemade rhubarb compote filling, and a luxurious white chocolate buttercream frosting that truly elevates this dessert. Perfect for celebrations, afternoon tea, or simply a delightful treat, these cupcakes promise a memorable culinary experience.

The star of these delightful treats is undoubtedly the homemade rhubarb compote, offering a bright and zesty counterpoint to the sweet, nutty almond cupcake base. Crowned with a luscious white chocolate buttercream, these rhubarb and almond cupcakes are a testament to balanced flavors and delightful textures. It’s a flavor combination that’s both classic and refreshingly unique, making them an instant favorite for anyone who tries them.

If you’re a fan of our delectable cupcake creations, be sure to explore more recipes that will tantalize your taste buds. Try our Banana and Dulce de Leche Cupcakes for a rich caramel twist, indulge in the deep chocolatey goodness of our Chocolate Fudge Cupcakes, or enjoy a coffee-infused classic with our Tiramisu Cupcakes. There’s a perfect cupcake for every occasion and palate!

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Why These Rhubarb Almond Cupcakes Are a Must-Try

These rhubarb and almond cupcakes aren’t just pretty; they’re designed for optimal flavor and texture. Here’s why this recipe stands out and guarantees a delicious result every time:

• Seasonal Rhubarb Freshness: Rhubarb, often heralded as a sign of spring, brings a wonderfully tart and fresh flavor profile to these cupcakes. Its natural tanginess is crucial in balancing the sweetness of the other components, creating a multi-layered taste experience that feels light and invigorating. Using fresh, in-season rhubarb ensures the most vibrant color and intense flavor for your compote.
• Indulgent White Chocolate Buttercream: The smooth and creamy white chocolate buttercream is more than just a topping; it’s an integral part of the flavor harmony. The subtle sweetness and rich, milky notes of white chocolate beautifully complement the tart rhubarb compote, preventing it from being overpowering. This buttercream is exceptionally delicious and provides a luxurious finish that melts in your mouth.
• Perfectly Tender Almond Cupcake Base: The foundation of these cupcakes is a soft, tender almond-infused cake. Almond flour is key here, contributing not only a delicate nutty flavor but also an incredibly light and moist crumb texture. This gentle almond base provides the ideal canvas for the vibrant rhubarb and rich buttercream, allowing each flavor to shine without competing. It’s the perfect balance of texture and taste.
• Thoughtful Flavor Balance: The recipe is crafted to achieve a perfect equilibrium between sweet and tart. The tangy rhubarb compote cuts through the richness of the white chocolate buttercream and the sweetness of the almond cake, creating a refreshing and enjoyable bite every single time. This careful balance is what makes these cupcakes so irresistible and prevents them from being overly sweet.

Essential Ingredients for Your Rhubarb Almond Cupcakes

Using high-quality ingredients and preparing them correctly is crucial for achieving the best results in your baking. Here are some key ingredients for these rhubarb and almond cupcakes, along with important tips:

• Butter: For optimal creaming and a smooth batter, always ensure your butter is at room temperature. This means taking it out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s warmth. Softened butter incorporates air much better, leading to a lighter, fluffier cupcake.
• Almond Flour: This ingredient is a game-changer for texture and flavor. Almond flour imparts an incredible tenderness and delicate nutty taste to the cupcakes, making them wonderfully light and incredibly soft. It’s distinct from almond meal, so ensure you’re using finely ground almond flour for the best results.
• Almond Extract: This powerful extract helps to enhance and deepen the natural almond flavor in the cupcakes. While it’s highly recommended for that true almond essence, if you don’t have it on hand or can’t find it, the recipe will still work without it, though the almond notes will be milder.
• Eggs: Like butter, eggs should be at room temperature. Room temperature eggs emulsify better with other ingredients, creating a more cohesive and evenly mixed batter. Take them out of the fridge 1-2 hours before you begin baking.
• Buttermilk: Buttermilk is a secret weapon for moist and tender cupcakes. Its acidity reacts with the baking powder, contributing to a lighter crumb. Measure out the buttermilk and allow it to come to room temperature alongside your butter and eggs for a perfectly blended batter. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
• Fresh Rhubarb: The star of the compote! Rhubarb is typically in season during spring and early summer, making it the perfect time to find fresh stalks at your local supermarket or farmers market. Look for firm, crisp stalks with a vibrant pink or red color. Avoid limp or discolored stalks.
• White Chocolate: For the buttercream, the quality of your white chocolate truly matters. I always recommend using a good quality white chocolate bar (not chips, which often contain stabilizers that prevent smooth melting). A higher quality chocolate will give your buttercream a superior, rich, and creamy flavor.

For a full, comprehensive list of all ingredients and their exact quantities, please refer to the detailed recipe card provided below.

Baking Perfect Almond Cupcakes: A Step-by-Step Guide

Creating these perfectly moist and flavorful almond cupcakes is a straightforward process. Follow these steps for a delightful base:

1. Preheat your oven to 160ºC (approximately 325ºF) in conventional oven mode. Prepare a 12-cup cupcake tray by lining each cavity with paper cupcake liners. This ensures easy removal and prevents sticking.
2. In a medium bowl, combine your dry ingredients: sift together the all-purpose flour, almond flour, baking powder, and salt. Sifting helps to eliminate lumps and ensures an even distribution, leading to a lighter crumb. Set this mixture aside. In a separate small bowl, whisk together the buttermilk, vanilla extract, and almond extract. Set this liquid mixture aside as well.
3. In a large mixing bowl, preferably using a stand mixer fitted with the paddle attachment, cream together the softened butter, flavor-neutral oil (such as canola or vegetable oil), and granulated sugar. Beat on high speed for 1-2 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which is crucial for a tender cupcake.
4. Add the eggs to the butter mixture one at a time, mixing well after each addition until just combined. Be careful not to overmix at this stage; simply ensure each egg is fully incorporated before adding the next.
5. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated. Now, begin adding the dry and wet mixtures alternately. Start by adding approximately one-third of the flour mixture, mixing on low speed until just combined. Follow with half of the milk mixture, mixing until incorporated. Repeat with another third of the flour, then the remaining half of the milk, and finally the last third of the flour mixture. Mix each addition just until no dry streaks remain. Overmixing can lead to tough cupcakes.
6. Once all ingredients are added, remove the bowl from the mixer. Use a rubber spatula to give the batter one final, gentle fold by hand. This ensures everything at the bottom and sides of the bowl is thoroughly mixed without overworking the gluten.
7. Evenly divide the cupcake batter among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising.
8. Bake for 20-21 minutes, or until a cake tester (like a toothpick) inserted into the center of a cupcake comes out clean. The exact baking time may vary slightly depending on your oven.
9. Once baked, remove the cupcake tray from the oven and let the cupcakes cool in the pan for about 5 minutes. After 5 minutes, gently transfer the cupcakes to a wire cooling rack to cool down completely. It’s essential they are fully cooled before filling and frosting to prevent the compote and buttercream from melting.

Crafting the Tangy Rhubarb Compote

While your almond cupcakes are baking, you can prepare the delicious and tangy rhubarb compote. This filling adds a burst of fresh flavor that perfectly complements the sweet cake and creamy frosting:

1. Begin preparing the rhubarb compote while the cupcakes are in the oven. This allows it time to cool properly.
2. In a medium pot, combine the sliced rhubarb, granulated sugar, fresh lemon juice, and vanilla paste. Place the pot over medium heat.
3. Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low/medium and let it simmer for about 15 minutes. During this time, stir the compote occasionally to prevent sticking and encourage the rhubarb to break down. Use the back of your spoon or a potato masher to gently press out any larger chunks of rhubarb, aiming for a relatively smooth consistency with some small pieces remaining for texture.
4. Once the compote has thickened and the rhubarb is tender, remove it from the heat. To speed up the cooling process, pour the warm compote into a shallow, flat-surfaced bowl or dish. This increases the surface area, allowing it to cool down more quickly.
5. Place the bowl of compote in the refrigerator. Allow it to cool completely to room temperature, which typically takes about 30 minutes. It’s crucial for the compote to be cool before assembling the cupcakes to prevent it from melting the buttercream.

Whipping Up Velvety White Chocolate Buttercream

Once your cupcakes are baked and cooled, and your rhubarb compote has chilled, it’s time to prepare the luxurious white chocolate buttercream. This rich and smooth frosting is the perfect crown for your cupcakes:

1. Start by melting the white chocolate and heavy cream together. You can do this gently over a bain-marie (a double boiler) or carefully in the microwave in 30-second intervals, stirring well after each, until smooth. Once melted, set the white chocolate ganache aside to cool down to room temperature. This is a critical step; if the chocolate mixture is too warm, it will melt your butter and ruin the buttercream consistency.
2. Take your butter out of the fridge about 10 minutes before you begin making the buttercream to allow it to slightly soften. Cut the cool room temperature butter into small cubes. This helps it cream more efficiently.
3. Sift the powdered sugar to remove any lumps. This will ensure your buttercream is perfectly smooth and silky.
4. In your stand mixer, fitted with the paddle attachment, begin by creaming the cubed butter on medium speed for about 2 minutes. The butter should become lighter in color and fluffy. Scrape down the sides of the bowl thoroughly and continue mixing for another minute.
5. Pour the cooled white chocolate mixture into the creamed butter. Mix on low speed until it is fully incorporated. Again, scrape down the sides of the bowl and mix for another minute to ensure everything is perfectly combined and homogenous.
6. With the mixer on low speed, gradually add the sifted powdered sugar in three separate additions. Mix each portion until it is fully incorporated into the buttercream before adding the next. This prevents a cloud of sugar from forming and helps create a smooth consistency.
7. Once all the powdered sugar is added, scrape down the sides of the bowl once more. Increase the mixer speed to low-medium and beat for another 2 minutes. This will make the buttercream incredibly light and airy.
8. For an extra smooth and bubble-free buttercream, remove the bowl from the stand mixer. Using a sturdy rubber spatula or a wooden spoon, vigorously beat the buttercream by hand for a few minutes. This action helps to push out any trapped air bubbles, resulting in a wonderfully smooth and professional-looking frosting.
9. Finally, transfer the prepared white chocolate buttercream into a piping bag fitted with a large round piping tip, approximately 1 cm (or about 0.4 inches) in diameter. A Wilton 1A tip is an excellent choice for a classic, smooth swirl.

Assembling Your Rhubarb Almond Cupcake Masterpieces

Now that all your components are ready and cooled, it’s time for the most exciting part: assembling these delicious rhubarb and almond cupcakes!

1. To create a cavity for the rhubarb compote, use the end of a piping tip (a large round one works well) or a small cookie cutter to gently dig out the core of each cooled cupcake. Don’t go all the way through; aim for a good indent to hold the filling.
2. Spoon a generous amount of the cooled rhubarb compote into the hollowed-out center of each cupcake. Make sure they are well-filled, but leave a small margin at the top so the buttercream can sit nicely.
3. Using your piping bag fitted with the round tip, pipe the white chocolate buttercream on top of each cupcake. Start from the outside edge and work your way in, creating a beautiful swirl. Feel free to experiment with different piping techniques if you’re feeling creative!
4. For a final touch and an extra pop of color and flavor, top the buttercream with a small dollop or drizzle of the remaining rhubarb compote. This visually indicates the delicious filling inside and adds a lovely contrast.
5. These rhubarb and almond cupcakes are best served on the day they are made for peak freshness and flavor. However, they can also be stored wonderfully for a few days. Place them in an airtight container at room temperature on your kitchen counter. Avoid refrigerating the finished cupcakes, as this can dry out the cake and harden the buttercream.

Expert Baking Tips for Flawless Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with these expert tips:

• Use a Kitchen Scale for Precision: For all my recipes, I highly recommend using a digital kitchen scale to measure ingredients in grams. This is by far the most accurate method for baking, ensuring consistent results every time. Measuring by volume (cups) can be inconsistent due to variations in how ingredients are packed, leading to different outcomes. Precision in baking is key to success!
• Avoid Overmixing Your Batter: Once you’ve combined the wet and dry ingredients, mix only until just incorporated. Overmixing develops the gluten in the flour too much, which can result in tough, dense cupcakes instead of light and fluffy ones. My preferred method is to use a rubber spatula for a final, gentle fold by hand after the mixer, ensuring all ingredients from the bottom and sides of the bowl are fully mixed without overworking the batter.
• Choose the Right Baking Pans: The type of baking pan you use can significantly impact the final texture and color of your baked goods. For the best results, especially with cakes and cupcakes, opt for aluminum baking pans. These light-colored pans reflect heat, leading to a more even and gentle bake. This results in a softer, more uniformly golden crust. Darker pans (like black non-stick pans) absorb more heat, which can lead to a darker, tougher crust and a drier cake. Always line your cupcake trays with paper liners for easy removal.
• Room Temperature Ingredients are Non-Negotiable: As mentioned in the ingredient notes, ensuring butter, eggs, and buttermilk are at true room temperature (around 68-72°F or 20-22°C) is vital. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a less uniform, often denser, final product. Plan ahead and take them out of the fridge an hour or two before you start.
• Don’t Overfill Cupcake Liners: Filling your cupcake liners more than two-thirds full can cause them to overflow during baking or create an exaggerated “muffin top” that can be difficult to frost neatly. Stick to the two-thirds rule for perfectly shaped cupcakes.
• Cool Completely Before Frosting: Patience is a virtue when it comes to decorating! Frosting warm cupcakes is a recipe for disaster, as the buttercream will melt and slide right off. Ensure your cupcakes are completely cool to the touch, and your compote is chilled, before you begin any assembly or decoration.

Creative Ways to Decorate Your Rhubarb and Almond Cupcakes

Decorating these rhubarb and almond cupcakes is where you can let your creativity shine! The classic look is elegant, but feel free to customize them.

To fill these delicious rhubarb and almond cupcakes with the tangy rhubarb compote, you’ll need to create a small cavity in the center of each cupcake. The easiest method is to use the end of a large round piping tip (like a Wilton 1A) or a small, sharp knife to carefully dig out a core from the top of each cooled cupcake. Make sure not to go all the way through to the bottom.

For piping the white chocolate buttercream, I personally find a Wilton 1A piping tip to be ideal. It creates a beautiful, smooth, and generous swirl that is both appealing and functional. Simply place this tip inside a large piping bag, fill with your prepared buttercream, and pipe a lovely swirl on top of each filled cupcake. If you don’t have this specific tip, any large round or star tip will work wonderfully to achieve a charming look.

Optionally, for an extra touch of sophistication and to visually hint at the delicious filling, you can finish the decoration with a small drizzle or a delicate dollop of the remaining rhubarb compote right on top of the buttercream. A few thinly sliced slivers of toasted almonds could also add a lovely crunch and reinforce the almond flavor.

Storage Guidelines for Your Delicious Cupcakes

To ensure your rhubarb and almond cupcakes remain fresh and delicious, proper storage is key:

Store these delectable rhubarb and almond cupcakes in an airtight container at room temperature. This helps to keep the cake moist and the buttercream soft. They are best enjoyed within 1-2 days of baking for optimal flavor and texture. The acidity of the rhubarb compote and the stability of the buttercream generally allow them to hold up well at room temperature for this period.

If you need to store them for a slightly longer period (up to 3-4 days), you can keep them in the refrigerator, still in an airtight container. However, be aware that refrigeration can sometimes slightly alter the texture of the cake, making it a bit firmer, and the buttercream will firm up. If refrigerated, let the cupcakes come to room temperature for about 30 minutes before serving for the best experience.

For longer storage, the unfrosted almond cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap, then place them in an airtight freezer-safe container or bag. Thaw at room temperature before filling with compote and frosting. The rhubarb compote can also be frozen separately in an airtight container for up to 3 months and thawed in the refrigerator overnight before use.

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Did you make these delightful Rhubarb and Almond Cupcakes? We’d love to see your creations! Make sure to tag me on Instagram @juliemarieeats and leave me a review below to let us know how they turned out. Your feedback is invaluable! For more baking inspiration and delicious recipes, be sure to follow me on Pinterest.

RHUBARB AND ALMOND CUPCAKES

These delightful spring cupcakes feature a soft, almond-infused cake, a tangy homemade rhubarb compote filling, and a luscious white chocolate buttercream topping.

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Prep Time

30 minutes
mins

Cook Time

21 minutes
mins

Course
Dessert

Servings
12

Equipment

• 12- cup cupcake baking pan

Ingredients

 

 

ALMOND CUPCAKE

• 130
  g
  all-purpose flour
• 30
  g
  almond flour
• 1
  teaspoon
  baking powder
• ½
  teaspoon
  salt
• 100
  g
  buttermilk
  room temperature
• 1 ½
  teaspoon
  vanilla extract
• ½
  teaspoon
  almond extract
• 80
  g
  butter
  room temperature
• 30
  g
  flavour neutral oil
  e.g. canola oil
• 155
  g
  granulated sugar
• 2
  eggs
  room temperature

RHUBARB COMPOTE

• 200
  g
  rhubarb
• 75
  g
  granulated sugar
• 2
  teaspoon
  vanilla bean paste
• 40
  g
  lemon juice

WHITE CHOCOLATE BUTTERCREAM

• 100
  g
  white chocolate
• 35
  g
  heavy cream
• 150
  g
  butter
  cool room temperature
• 250
  g
  powdered sugar

Instructions

 

ALMOND CUPCAKES

• Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
• Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.
  130 g all-purpose flour,
  30 g almond flour,
  1 teaspoon baking powder,
  ½ teaspoon salt,
  100 g buttermilk,
  1 ½ teaspoon vanilla extract,
  ½ teaspoon almond extract
• In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 1-2 min.
  80 g butter,
  30 g flavour neutral oil,
  155 g granulated sugar
• Add the eggs one at a time into the mixture and mix it in until combined.
  2 eggs
• Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
• Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
• Divide the cake batter into the 12 cupcake liners and bake them for 20-21 min or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

RHUBARB COMPOTE

• While the cupcakes bake, make the rhubarb compote.
• In a pot heat up sliced up rhubarb, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 15 min. While it cooks, give the rhubarb a stir once in a while and press out the rhubarb so there is no big chunks of rhubarb. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min.
  200 g rhubarb,
  75 g granulated sugar,
  2 teaspoon vanilla bean paste,
  40 g lemon juice

WHITE CHOCOLATE BUTTERCREAM

• Once both the cupcakes and compote has cooled down make the buttercream.
• Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) while making the buttercream.
  100 g white chocolate,
  35 g heavy cream
• Take the butter out of the fridge 10 min before starting. Cut the butter into small cubes.
  150 g butter
• Sift the powdered sugar.
  250 g powdered sugar
• In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
• Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
• Add the buttercream to a piping bag with a big round piping tip, about 1 cm in diameter. I use a Wilton 1A.

ASSEMBLING

• Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the rhubarb compote.
• Add the rhubarb compote in the middle of the cupcakes and thereafter pipe the buttercream on the cupcakes. Top the buttercream with a bit of the remaining rhubarb compote.
• Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

Nutrition

Carbohydrates:
60
g


Protein:
4
g


Fat:
10
g


Saturated Fat:
3
g


Polyunsaturated Fat:
2
g


Monounsaturated Fat:
4
g


Trans Fat:
0.01
g


Cholesterol:
35
mg


Sodium:
251
mg


Potassium:
146
mg


Fiber:
1
g


Sugar:
47
g


Vitamin A:
134
IU


Vitamin C:
3
mg


Calcium:
90
mg


Iron:
1
mg

Keyword
compote, cupcakes, rhubarb, white chocolate buttercream

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