These Rhubarb Strawberry Cupcakes are an absolute delight to make and eat! Soft, buttery vanilla cupcakes are filled with a flavorful rhubarb strawberry compote and topped with a soft, lightly sweetened strawberry white chocolate whipped ganache. You can also opt for a strawberry or rhubarb buttercream either! All of the flavours tie in so well together and make a really enjoyable dessert.
These delicious cupcakes come together really easily if you have all the components already bought/cooked and ready to go!
You can buy in premade buns to make these cupcakes. Another option is making cupcakes from a cake mix, like this Vanilla Sponge Cake Mix by Betty Crocker. You can also make you own vanilla buns using my recipe, Vanilla Buns for Cupcakes.
This is one of the few steps that can’t be bought in, or I haven’t seen a product like this available in supermarkets in Ireland anyways. You can make your own Rhubarb Strawberry Compote or Stewed Rhubarb. My recipe for Rhubarb Strawberry Compote as linked in the previous sentence, is quite thick and ideal for trifle or cake fillings.
To make your own stewed rhubarb, add about 250 grams of chopped rhubarb, 70 grams of sugar and 50 grams of water to a saucepan. Allow to cook for 15-20 minutes stirring often until the rhubarb has softened. Allow to cool fully before using.
To top these cupcakes, I used a Strawberry White Chocolate Whipped Ganache Recipe. It’s a deliciously smooth and creamy whipped frosting however it does need a couple hours to cool down before piping. If you don’t have the time, you could always make a strawberry or rhubarb buttercream.
To make this, add 150 grams of softened butter to a mixing bowl and beat together with 300 grams of icing sugar for 5-6 minutes until smooth and fluffy. Puree 50 grams stewed rhubarb or fresh strawberries and add to the buttercream, mixing well.
To assemble, take each vanilla cupcake and using a sharp knife, cut a hole into the middle of each one, leaving a thin layer on the bottom of the cupcake and around the edge of the cupcake. Fill each cupcake with the rhubarb strawberry compote or stewed rhubarb. Place the strawberry whipped ganache or buttercream in a piping bag with a nozzle of your choice and pipe a swirl onto each cupcake.
Decorate each cupcake with fresh strawberries if you would like. Serve immediately or store leftovers in an airtight container for up to 5 days.
This is done after the cupcake has baked and cooled. Simply cut a hole into the cupcake from the top, leaving a little space around the sides and the bottom. Add 1 heaped tablespoon of rhubarb strawberry compote or stewed rhubarb into the hole.
Absolutely! The base of these cupcakes are plain, vanilla buns or fairy cakes.
The cupcakes and compote can be frozen if wrapped tightly for up to 6 months. However, the whipped ganache does not freeze well so I wouldn’t recommend it.
Absolutely! If making the rhubarb strawberry compote/stewed rhubarb is more than enough cooking for you, you could buy in every other element premade. Use all the shortcuts you need!
Absolutely, if you choose a gluten free cupcake or recipe to use, the other components do not contain gluten.
If you’re interested in Cake Recipes to use this recipe with, why not take a peek at my Cake Category, here?
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