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Rhubarb and Almond Cupcakes

Rhubarb and Almond Cupcakes with Dreamy Buttercream Delight

Delight in these Rhubarb and Almond Cupcakes—a perfect spring treat showcasing tangy rhubarb and nutty almond flavors.
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Prep Time 20 minutes
Cook Time 21 minutes
Cooling Time 15 minutes
Total Time 56 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baking
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Gluten-free blend can be used
  • 1/2 cup Almond Flour Omit for almond-free option
  • 1 tbsp Baking Powder Ensure freshness
  • 1/4 tsp Salt Optional but recommended
  • 1 cup Buttermilk Can be replaced with yogurt or milk-vinegar mix
  • 1 tsp Vanilla Extract Vanilla bean paste can enhance flavor
  • 1/2 tsp Almond Extract Use sparingly
  • 1/2 cup Butter Vegan butter can be used for dairy-free option
  • 1/4 cup Flavour Neutral Oil Can substitute with melted coconut oil
  • 1 cup Granulated Sugar Brown sugar adds moisture
  • 2 large Eggs Flax eggs can be used for vegan option
  • 1 cup Rhubarb Can substitute with strawberries or raspberries
For the White Chocolate Buttercream
  • 4 oz White Chocolate Dairy-free white chocolate can be used
  • 1/2 cup Heavy Cream Coconut cream can be substituted
  • 2 cups Powdered Sugar Fresh powdered sugar is recommended

Equipment

  • Cupcake tray
  • Mixing bowls
  • electric mixer
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a cupcake tray with 12 liners.
  2. Sift together all-purpose flour, almond flour, baking powder, and salt in a bowl.
  3. In another bowl, mix together buttermilk, vanilla extract, and almond extract.
  4. Cream together butter, oil, and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing until just combined.
  6. Alternately add dry and wet mixtures to the butter-egg blend until just combined.
  7. Fill cupcake liners about two-thirds full and bake for 20-21 minutes.
  8. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare rhubarb compote by simmering chopped rhubarb, sugar, lemon juice, and vanilla paste.
  10. Melt white chocolate with heavy cream and let cool slightly; cream softened butter and mix in cooled chocolate and powdered sugar.
  11. Fill cooled cupcakes with rhubarb compote and frost with buttercream.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Using room temperature ingredients helps achieve a well-blended batter. Allow chocolate to cool before mixing into butter to prevent melting. Adjust sugar in rhubarb compote based on tartness.

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