These Rhubarb and Custard Cupcakes are a sweet treat that mixes tart rhubarb with creamy custard flavor. They’re topped with a light swirl of icing that makes them look as good as they taste!
Your friends will love how unique these cupcakes are. I mean, who doesn’t want a bite of fluffy cake with a hint of fruitiness? Perfect for tea time or just because! 🍰
I enjoy baking these when I’m in the mood for something special. They’re simple to make and truly a crowd-pleaser. Plus, the rhubarb adds a fun twist that makes everyone smile!
Key Ingredients & Substitutions
All-Purpose Flour: A versatile staple, perfect for cupcakes. You can substitute with cake flour for a lighter texture or gluten-free flour blend if needed. Just keep in mind that gluten-free may change the cupcake’s final texture.
Rhubarb: Fresh rhubarb gives a tangy flavor. If fresh isn’t available, frozen rhubarb works well. Just thaw it and drain excess moisture. If you’re not keen on rhubarb, you can swap it with diced strawberries or apples for a different twist.
Buttermilk: This ingredient adds moisture and a slight tang. If you don’t have it, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to make a quick buttermilk substitute.
Custard Powder: This powder gives a rich custard flavor to the frosting. If unavailable, you can use instant pudding mix or vanilla powder as an alternative. It might change the taste slightly, but still delicious!
How Do You Achieve Light and Fluffy Cupcakes?
To get airy and light cupcakes, follow these steps during preparation:
- Creaming Butter and Sugar: Make sure to beat them well until the mixture is light and fluffy. This can take about 3-5 minutes. The air you incorporate here is key to the cupcakes’ rise.
- Mixing Eggs: Add the eggs one at a time and mix thoroughly after each addition. This helps maintain that fluffy texture.
- Don’t Over-Mix: When incorporating dry ingredients, mix until just combined. Over-mixing can lead to dense cupcakes, so be gentle, especially when folding in the rhubarb!
How to Make Rhubarb and Custard Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup rhubarb, diced (fresh or frozen)
For the Custard Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup custard powder
- 1/4 cup milk
- 1 tsp vanilla extract
- A few drops of food coloring (yellow and red)
For the Topping:
- Crushed biscuits or crumble for decoration
How Much Time Will You Need?
This delightful cupcake recipe takes about 30 minutes to prepare and 20 minutes to bake. After baking, allow an additional 15 minutes for cooling before frosting. Total time is around 1 hour, including prep and decorating. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to get ready for the batter. This ensures your cupcakes come out easily when they’re done!
2. Cream the Butter and Sugar:
In a mixing bowl, add the softened butter and granulated sugar. Use a mixer to cream them together until the mixture turns light and fluffy. This will help make your cupcakes nice and airy!
3. Add Eggs:
Next, add the eggs one at a time to the butter mixture. Be sure to mix well after each egg is added. This step helps incorporate everything evenly for a perfect texture.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will make it easy to combine with the wet ingredients without any lumps.
5. Combine Mixtures:
Now, gradually add the dry ingredients to the butter mixture. Alternate this with the buttermilk, mixing gently until everything is just combined. Be careful not to overmix!
6. Add Rhubarb:
Gently fold in the diced rhubarb until it’s evenly distributed throughout the batter. You want to see little bits of rhubarb in each cupcake for that lovely tangy flavor!
7. Fill the Cupcake Liners:
Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full. This will give them room to rise while baking.
8. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for about 18-20 minutes. They’re ready when a toothpick inserted into the center comes out clean. Keep an eye on them, as ovens can vary!
9. Cool the Cupcakes:
After baking, allow the cupcakes to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
10. Make the Custard Frosting:
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and custard powder until it’s smooth and well combined.
11. Add Liquid Ingredients:
Slowly mix in the milk and vanilla extract. Continue beating until the frosting is light and fluffy. If it seems too thick, you can add a bit more milk to reach your desired consistency!
12. Color the Frosting:
Divide the frosting into two bowls. Leave one bowl as it is, and add a few drops of yellow and red food coloring to the other bowl. Mix gently to create a swirl effect.
13. Frost the Cupcakes:
Using a piping bag fitted with a star nozzle, frost the cooled cupcakes with your custard frosting. Create swirls with the colored frosting for a fun and pretty look!
14. Add the Topping:
Finally, sprinkle some crushed biscuits or crumble on top of the frosted cupcakes for a delightful texture and extra sweetness.
15. Serve and Enjoy!
Your Rhubarb and Custard Cupcakes are now ready to be devoured! Serve them at a gathering or enjoy them any time as a delicious treat! Happy baking!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If using frozen rhubarb, there’s no need to thaw it. Just chop it while it’s still frozen and fold it into the batter directly. This helps prevent excess moisture in your cupcakes.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes until it thickens slightly before using it in your recipe.
How to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Just allow them to come to room temperature before serving for the best taste and texture.
Can I Make the Cupcakes and Frosting Ahead of Time?
Yes, you can! Bake the cupcakes a day in advance and store them in an airtight container. For the frosting, keep it in the fridge, covered, and re-whip it before using. Just make sure both are completely cool before storage to avoid moisture buildup.
