These rhubarb strawberry cupcakes are a sweet delight, featuring a soft vanilla base filled with a flavorful rhubarb strawberry compote and topped with a creamy strawberry white chocolate whipped ganache. Perfect for any occasion!
This recipe addresses issues around unclear compote portions, unknown cupcake bake time, frosting consistency, and decorating guidance for strawberry rhubarb cupcakes.
I remember attempting to bake these cupcakes for a family gathering and almost making a mess with the compote, but it turned out to be a fun surprise for everyone when I got it right! Finding the right balance between sweet and tart flavors is tricky, but these cupcakes hit the mark without being overly sweet.
This recipe works well because it’s straightforward, taking around 40-45 minutes from prep to bake. The compote gives each cupcake a juicy burst of flavor that truly makes them special. If you’re looking for another fruity treat to enjoy, give my Stuffed Mushrooms a try!
Table of contents
Why You Will Love This Recipe
- Layered Textures – You’ll discover a soft, buttery cupcake that contrasts beautifully with the chunky sweet-tart rhubarb compote. Each bite is a nice mix of cake and filling that keeps things interesting.
- Seasonal Freshness – These cupcakes highlight the bright flavors of spring. Using fresh strawberries and rhubarb brings a lively taste that can remind you of sunny days spent outdoors.
- Make Ahead Convenience – Components like the rhubarb strawberry compote can be prepared ahead of time. This way, you can assemble your cupcakes just before serving, saving you time and effort.
- Crowd Appeal – The combination of fruity compote and creamy whipped ganache makes these cupcakes a standout at any event. Everyone will want to know your secret!
Rhubarb Cupcakes with Strawberry Compote
- Prep Time: 20 minutes
- Cool Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Strawberry Cupcakes with rhubarb strawberry compote and strawberry white chocolate whipped ganache.
Ingredients
- 300 grams (10.58 oz) rhubarb, fresh and vibrant red stalks
- 100 grams (3.52 oz) fresh strawberries, ripe and free from blemishes (optional)
- 600 grams (21.16 oz) strawberry white chocolate whipped ganache
- 12 vanilla cupcakes, homemade or store-bought
- Granulated sugar, fresh
- All-purpose flour, good quality and not clumpy
- Baking powder, fresh
- Unsalted butter, high-quality and softened
- 1 large egg, at room temperature
- Vanilla extract, pure
- Lemon juice, fresh-squeezed
Instructions
- Step 1: Cut Cupcake Centers: Start by taking each vanilla cupcake and use a sharp knife to cut a small hole in the middle, leaving a thin layer on the bottom. Aim for a quarter-sized hole to create a pocket for the rhubarb strawberry compote and prevent overflow.
- Step 2: Fill with Compote: Spoon the rhubarb strawberry compote into the hole of each cupcake until it reaches the top. Be careful not to overfill, which can lead to a messy presentation and potentially spill out of the cupcakes when topped.
- Step 3: Prepare the Ganache: Place the strawberry white chocolate whipped ganache in a piping bag fitted with your favorite nozzle. This will help achieve a nice swirl on top, and using a smaller nozzle helps control the flow for a neater finish.
- Step 4: Pipe the Topping: Pipe the ganache onto each filled cupcake in a circular motion, creating a lovely swirl effect. If you are new to piping, you might want to practice on a plate first; it can take a bit of finesse to get it just right.
- Step 5: Decorate With Strawberries: If you like, slice fresh strawberries and place them on top of the ganache. For the best look, cut them into thin rounds or wedges, which adds a pop of color and freshness to each cupcake’s presentation.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- If cupcakes dome too much, reduce oven temperature by 25 degrees F and check at 15 minutes into baking for doneness.
- For dry cupcakes, add an extra 2 tablespoons of butter and mix until combined before filling with compote.
- If compote runs out, prepare another batch with 150 grams of rhubarb and 150 grams of strawberries, simmering until thickened.
- When frosting resolution isn’t stiff enough, chill the ganache for 10 minutes before whipping again until thick and fluffy.
- If fresh strawberries are slipping off, secure them using a toothpick or slice them thinner for better stability and presentation.
- Reheat cupcakes in a microwave for 10 seconds or enjoy at room temperature for the best flavor.
- These cupcakes pair well with a cup of tea or coffee. Serve with a dollop of whipped cream on the side for extra indulgence.
- For gluten-free options, use a gluten-free all-purpose flour blend.
- You can substitute the strawberries in the compote with raspberries or blueberries for different flavor variations.
- Look for firm, vibrant red rhubarb stalks for the best tartness.
- Ensure all ingredients, particularly baking powder and butter, are fresh for optimal results.
- Choose ripe strawberries that are fragrant and free from blemishes for the compote.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Rhubarb: Look for firm, vibrant red stalks as they give a fruity tartness that brightens up the cupcakes. Avoid any that feel limp or brownish.
- Granulated sugar: This will sweeten the rhubarb and balance its tartness. Make sure it’s fresh; old sugar can clump and affect sweetness.
- All-purpose flour: A good quality all-purpose flour gives structure to the cupcakes. Choose one that feels soft and isn’t clumpy to avoid heavy texture.
- Baking powder: This is key for the cupcakes to rise light and fluffy. Make sure it’s fresh for the best leavening; otherwise, your cupcakes may be dense.
- Unsalted butter: Use high-quality unsalted butter for better control over saltiness. It enriches the cupcake batter and keeps them moist, so soften it rather than melting to ensure even mixing.
- Egg: One large egg helps bind everything together and adds moisture. Use it at room temperature for even incorporation into the batter.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor profile of your cupcakes. Opt for pure over imitation for a more authentic taste.
- Strawberries: Fresh, ripe strawberries are perfect for the compote! Look for bright red, fragrant berries free from blemishes. Overripe ones might taste too mushy.
- Lemon juice: This adds brightness to the strawberry compote. Fresh-squeezed lemon juice works best, as bottled varieties can be too acidic or overly processed.
- Rhubarb: Look for firm, vibrant red stalks as they give a fruity tartness that brightens up the cupcakes. Avoid any that feel limp or brownish.
- Granulated sugar: This will sweeten the rhubarb and balance its tartness. Make sure it’s fresh; old sugar can clump and affect sweetness.
- All-purpose flour: A good quality all-purpose flour gives structure to the cupcakes. Choose one that feels soft and isn’t clumpy to avoid heavy texture.
- Baking powder: This is key for the cupcakes to rise light and fluffy. Make sure it’s fresh for the best leavening; otherwise, your cupcakes may be dense.
- Unsalted butter: Use high-quality unsalted butter for better control over saltiness. It enriches the cupcake batter and keeps them moist, so soften it rather than melting to ensure even mixing.
- Egg: One large egg helps bind everything together and adds moisture. Use it at room temperature for even incorporation into the batter.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor profile of your cupcakes. Opt for pure over imitation for a more authentic taste.
- Strawberries: Fresh, ripe strawberries are perfect for the compote! Look for bright red, fragrant berries free from blemishes. Overripe ones might taste too mushy.
- Lemon juice: This adds brightness to the strawberry compote. Fresh-squeezed lemon juice works best, as bottled varieties can be too acidic or overly processed.
Recipe Tips
- If cupcakes dome too much, reduce oven temperature by 25°F and check at 15 minutes into baking for doneness.
- For dry cupcakes, add an extra 2 tablespoons of butter and mix until combined before filling with compote.
- If compote runs out, prepare another batch with 150 grams of rhubarb and 150 grams of strawberries, simmering until thickened.
- When frosting resolution isn’t stiff enough, chill the ganache for 10 minutes before whipping again until thick and fluffy.
- If fresh strawberries are slipping off, secure them using a toothpick or slice them thinner for better stability and presentation.
Serving Suggestions
Serve rhubarb strawberry cupcakes with vanilla ice cream or fresh whipped cream for a satisfying contrast. A side of coffee or herbal tea complements the sweetness and tartness well.
Use to make layered desserts by stacking cupcake pieces with the rhubarb strawberry compote and whipped cream. They also work well as a filling for cake pops or trifle recipes.
Top with a sprinkle of crushed graham crackers or nuts for added crunch. Drizzle with a light caramel sauce or a homemade strawberry glaze for an extra touch of sweetness.
Recipe variations
- You can use a gluten-free flour blend instead of all-purpose flour for gluten-free rhubarb strawberry cupcakes that maintain the same texture.
- Add a pinch of cinnamon and a teaspoon of vanilla extract to the batter for additional flavor and warmth while mixing the dry ingredients.
- Either fresh or frozen rhubarb can be used for the compote. If using frozen, thaw and drain excess moisture before cooking.
- If serving a large group, consider doubling the recipe to yield 24 cupcakes, ensuring to adjust the baking time accordingly for even cooking.
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How to Store?
To keep your rhubarb strawberry cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. This retains their moisture and flavor.
Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days. This helps maintain freshness and prevents spoilage.
Freezing: Wrap cupcakes individually in plastic wrap or aluminum foil, then place in a freezer container for up to 3 months. Thaw at room temperature.
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