Can I use frozen rhubarb for the rhubarb cupcakes?

Yes, you can use frozen rhubarb in cupcakes, but you need to prepare it carefully to avoid soggy cakes. First, cut the frozen rhubarb into roughly 2 cm pieces. Let it thaw partially on a plate lined with kitchen paper, then pat it dry to remove extra moisture. Bake the rhubarb as instructed, checking after 10 minutes to make sure it is tender but still holds its shape. Allow it to cool completely before mixing it into your batter. You might need to bake the cupcakes a bit longer than the 15-20 minutes stated in this recipe, before they are golden and firm.

How do I keep the rhubarb from sinking to the bottom of the rhubarb cupcakes?

To prevent rhubarb pieces from sinking in rhubarb cupcakes, fill the cupcake cases halfway with batter, then add a few roasted, cooled rhubarb pieces, and finish with more batter on top. This keeps the rhubarb in place. Make sure the batter is not too runny by gently folding in the egg whites and letting the mixture sit for 5-10 minutes before portioning. Keep rhubarb pieces small, about 2 cm, and ensure they are well-drained. For extra security, lightly coat the rhubarb pieces with plain flour before mixing them into the batter.'

How should I store rhubarb cupcakes?

You can store the rhubarb cupcakes in an airtight container at room temperature for up to 2 days. However, once you add the icing, store them in the fridge, where they will last 3-4 days. If the cupcakes have been refrigerated, take them out 30-60 minutes before serving to allow the bases to soften and the buttercream to return to its creamy texture.

Can I freeze rhubarb cupcakes?

Yes, you can freeze rhubarb cupcakes, but only without icing. Wrap each cupcake tightly in cling film or foil to protect against freezer burn and odours. Place the wrapped cupcakes in a single layer in an airtight container or freezer bag, squeezing out as much air as possible. They can be stored in the freezer for up to 3 months without losing texture or flavour. When you are ready to enjoy them, thaw the cupcakes at room temperature for 1-2 hours, then ice them with orange-vanilla butter icing and garnish with toasted almonds and orange zest.

Rhubarb, almond and ginger cupcakes with orange buttercream icing

40 mins cooking time

Bake up a batch of moist rhubarb cupcakes and enjoy a treat that truly celebrates the flavour of the season. They are filled with sweet-tart rhubarb and crowned with smooth buttercream icing and a sprinkle of toasted almonds and fresh orange zest. It is a fantastic treat meant to be shared, so gather your ingredients and make something delicious, like only you can.

Rhubarb, almond and ginger cupcakes with orange buttercream icing

40 mins cooking time

Ingredients

1 portions

Cupcakes

200 g rhubarb, cut into 2cm pieces
2 tbsp icing sugar
140 g icing sugar
25 g Plain flour
85 g Ground almonds
½ tsp ground ginger
¼ tsp vanilla essence
3 medium egg whites
100 g Lurpak® Butter Unsalted, melted

Icing

140 g Lurpak® Butter Unsalted, softened
200 g icing sugar
½ tsp vanilla essence
1 orange, zest
1 tbsp full-fat milk (optional)

Decoration

Toasted almonds and orange zest

Scan to see the recipe online

Method

Cupcakes

Pre-heat the oven to 200C/180C fan/gas mark 6.

On a large baking tray, place in one layer of the rhubarb. Sift over the 2 tbsp icing sugar and bake for 8-10 minutes or until the rhubarb is tender. Put to one side to cool.

If the rhubarb is too tart, try smaller pieces of rhubarb coated in more icing sugar, add extra sugar while roasting, or increase the amount of icing next time.

Meanwhile, sift together the icing sugar and flour. Stir in the ground almonds, ginger and vanilla essence.

In a separate bowl whisk the egg whites until frothy and then fold into the dry mix. Stir in the cooled melted Lurpak® Butter.

Half fill each of the cupcake cases with the cake mix, add a couple of pieces of rhubarb and cover with the remaining cake mix. Top with the remaining rhubarb. Bake for 15-20 minutes until golden and firm to the touch. Allow to cool completely.

Icing and decoration

In a large bowl, whisk Lurpak® Butter until light and fluffy.

Add icing sugar, vanilla essence, and orange zest and whisk until fully combined. If the mixture is too thick, add the milk.

Stir a spoonful or two of rhubarb jam into the buttercream icing. It adds a subtle sweetness and a pretty pink swirl that goes really well with the orange and vanilla notes in the icing.

Spread the icing over the cupcakes and sprinkle with toasted almonds and orange zest.

Instead of spreading the buttercream, try piping it onto the cupcakes using a piping bag and your favourite nozzle. It gives a neater, more decorative finish and makes it easy to add a little extra icing if you are feeling indulgent.

Questions about rhubarb cupcakes

Below you find answers to some of the most commonly asked questions about making and storing rhubarb cupcakes, so you can enjoy them at their very best.

Yes, you can use frozen rhubarb in cupcakes, but you need to prepare it carefully to avoid soggy cakes. First, cut the frozen rhubarb into roughly 2 cm pieces. Let it thaw partially on a plate lined with kitchen paper, then pat it dry to remove extra moisture. Bake the rhubarb as instructed, checking after 10 minutes to make sure it is tender but still holds its shape. Allow it to cool completely before mixing it into your batter. You might need to bake the cupcakes a bit longer than the 15-20 minutes stated in this recipe, before they are golden and firm.
To prevent rhubarb pieces from sinking in rhubarb cupcakes, fill the cupcake cases halfway with batter, then add a few roasted, cooled rhubarb pieces, and finish with more batter on top. This keeps the rhubarb in place. Make sure the batter is not too runny by gently folding in the egg whites and letting the mixture sit for 5-10 minutes before portioning. Keep rhubarb pieces small, about 2 cm, and ensure they are well-drained. For extra security, lightly coat the rhubarb pieces with plain flour before mixing them into the batter.'
You can store the rhubarb cupcakes in an airtight container at room temperature for up to 2 days. However, once you add the icing, store them in the fridge, where they will last 3-4 days. If the cupcakes have been refrigerated, take them out 30-60 minutes before serving to allow the bases to soften and the buttercream to return to its creamy texture.
Yes, you can freeze rhubarb cupcakes, but only without icing. Wrap each cupcake tightly in cling film or foil to protect against freezer burn and odours. Place the wrapped cupcakes in a single layer in an airtight container or freezer bag, squeezing out as much air as possible. They can be stored in the freezer for up to 3 months without losing texture or flavour. When you are ready to enjoy them, thaw the cupcakes at room temperature for 1-2 hours, then ice them with orange-vanilla butter icing and garnish with toasted almonds and orange zest.

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Crack those eggs, toss the flour, and make delicious rhubarb cupcakes

Crack those eggs, toss the flour, and get ready to make one of the best seasonal treats out there: delicious rhubarb cupcakes. What makes these cupcakes extra special is that the rhubarb is baked separately first, which gently softens it and brings out its natural sweetness before it is combined with the batter.

Once baked, the rhubarb becomes tender and slightly jammy, with a mellow, sweet flavour that blends beautifully into the cupcakes. It makes them incredibly moist and tender, while adding little bursts of sweet-tart flavour throughout. The baked rhubarb also gives the cupcakes a lovely pink, slightly red-tinged colour that peeks through.

As they bake, the kitchen fills with the warm scent of ginger, rounded off with soft notes of vanilla. The aroma alone is enough to make you hover by the oven door. Once cooled, the cupcakes are crowned with a bright, orange-vanilla flavoured buttercream icing that makes them look just as tempting as they smell.

Decorated with a smooth, orange-vanilla flavoured buttercream icing

With a good measure of Lurpak®, you can easily elevate rhubarb cupcakes with a smooth and creamy buttercream icing. Whipped until light and fluffy, the icing adds richness without overpowering the delicate crumb of the cupcakes. Vanilla lends softness and warmth, while freshly grated orange zest cuts through the richness with a bright, citrus taste. That zesty freshness complements the rhubarb's tartness and plays with the subtle heat of the ginger in the cupcakes. It is the crowning touch that takes these humble cupcakes from simple to glorious in just a few minutes.

Crowned with toasted almonds and a sprinkle of orange zest

The finishing touches do not stop at the buttercream icing. To add a bit of crunch to the smooth texture, the cupcakes are sprinkled with toasted almonds and a little extra orange zest. You can, of course, use other nuts or citrus, but almonds and rhubarb go hand in hand.

Rhubarb has a noticeable, tangy, almost citrus-like acidity. On its own, that tartness can be quite bold, but almonds soften it wonderfully. Almonds have a mild, slightly sweet, nutty flavour that rounds off rhubarb’s tartness without masking its freshness. Instead of competing, the almonds act as a gentle backdrop that lets the rhubarb shine.

Toasting the almonds deepens their flavour, adding warmth and a subtle bitterness that ties in perfectly with the ginger and vanilla in the cupcakes. The orange zest echoes the flavour of the icing and adds a fresh aroma right before you take a bite. It is a final flourish that takes only a few seconds, but makes these cupcakes look all the more tempting. Almost too tempting to share.

If you are a fan of citrus flavours, you should also try a classic lemon meringue pie, a lemon layer cake with syrup, or a simple lemon drizzle cake. They can all be served as part of a bigger cake buffet, alongside the rhubarb cupcakes.

A delicious and easy treat made to share

These easy rhubarb cupcakes exceed every expectation, tapping straight into a sense of comfort and nostalgia. They are perfect for springtime baking and Easter celebrations when you want to spoil your nearest and dearest. Because when something is this scrumptious, it really should be shared.

Remember to stash your freezer if you get your hands on more rhubarb than you can use during the season, so you can enjoy these rhubarb cupcakes or a delicious rhubarb crumble regardless of the season.

Greatness comes when you experiment with the recipe

While rhubarb and ginger are a fantastic combination, you can be creative and add a different touch. Add cinnamon or cardamom to the rhubarb cupcakes. Mix ¼–½ teaspoon of cinnamon with the dry ingredients to add warmth to the cupcakes. Cardamom is strong, so only use ¼ teaspoon to avoid overpowering other flavours. These spices add an exotic note that pairs well with the rhubarb's tart-sweet flavour. If you are adding spices to both the batter and the icing, use smaller amounts in each to keep the flavours balanced.

Experiment with different nuts as well. Substitute ground almonds with other nuts, such as ground hazelnuts, pistachios, pecans, or walnuts. Hazelnuts give a rich taste, pistachios add a subtle flavour and a light green hue, while pecans and walnuts provide a softer texture with a strong nutty flavour.

Lurpak® Butter Unsalted

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Butter Unsalted enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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