Soft, floral, and just the right amount of tart.
Let’s Talk About These Cupcakes
These Rhubarb and Rosewater Cupcakes are a little fancy, a little nostalgic, and surprisingly easy to whip up.
They’re moist, fluffy, and have this beautiful balance of sweet and tart.
Rhubarb gives you a pop of tang, and the rosewater? It’s like a soft perfume that brings the whole thing together.
This combo feels like a tea party and a picnic rolled into one.
Why I Love This Recipe
This one’s special to me because my grandma always made rhubarb tarts every spring when the stalks were bright red and just picked. I’ve taken that same tart, jammy flavor and turned it into something pretty and light with rosewater.
- It tastes like spring in cupcake form
- That frosting? Not too sweet and super creamy
- You can totally make it look fancy with very little effort
- It feels like something from a bakery, but it’s totally doable at home
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: ~45 minutes
What You’ll Need
For the cupcakes:
- 1 ½ cups chopped rhubarb (fresh or thawed frozen)
- 1 tbsp sugar (for macerating rhubarb)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temp
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp rosewater
- ½ cup full-fat sour cream
For the frosting:
- ½ cup unsalted butter, room temp
- 2 cups powdered sugar
- 1 tbsp milk or cream
- 1 tsp rosewater
- Optional: pink food coloring (just a drop)
Pro Tips
- Macerate the rhubarb: That 10-minute sugar soak helps pull out excess moisture and sweetens it up just right.
- Don’t skip sour cream: It keeps the cupcakes super tender and rich.
- Rosewater is strong: A little goes a long way—don’t eyeball it!
- Use room temp ingredients: Helps the batter mix up smooth and bake evenly.
- Cool completely before frosting: If the cupcakes are warm, the frosting will melt.
Tools You’ll Need
- Muffin tin + paper liners
- Stand or hand mixer
- Mixing bowls
- Medium saucepan
- Cooling rack
- Measuring cups & spoons
- Rubber spatula
- Piping bag (optional)
Substitutions & Variations
- No sour cream? Greek yogurt works great.
- Don’t like rosewater? Use lemon zest or almond extract instead.
- Want less tart? Add an extra tablespoon of sugar to the rhubarb.
- Gluten-free? Swap the flour for your favorite 1:1 gluten-free blend.
Make Ahead Tips
- Bake cupcakes a day ahead and store them in an airtight container.
- Frosting can be made and stored in the fridge—just re-whip before using.
Instructions
Step 1: Macerate the Rhubarb
Toss the chopped rhubarb with 1 tbsp sugar and let it sit for 10 minutes.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
Step 3: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 4: Cream Butter and Sugar
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Step 5: Add Eggs, Vanilla & Rosewater
Beat in the eggs one at a time. Then mix in vanilla and rosewater.
Step 6: Alternate Dry Ingredients & Sour Cream
Add dry ingredients in 3 parts, alternating with sour cream. Start and end with the dry.
Step 7: Fold in Rhubarb
Drain off extra juice and gently fold in the rhubarb.
Step 8: Fill and Bake
Spoon batter into liners ¾ full and bake for 20–22 minutes.
Step 9: Cool
Let cupcakes cool in the tin 5 minutes, then move to a wire rack.
Step 10: Make the Frosting
Beat the butter until creamy, then add powdered sugar, milk, and rosewater. Mix until fluffy.
Step 11: Frost the Cupcakes
Pipe or spread frosting onto cooled cupcakes. Top with extra rhubarb or rose petals if you want!
Leftovers & Storage
Store cupcakes in an airtight container at room temp for up to 2 days, or in the fridge for up to 5. Let come to room temp before eating for best texture.
Why This Recipe Works (Quick Science)
- Macerating rhubarb draws out moisture so it doesn’t make the cupcakes soggy.
- Sour cream adds acid and fat, making the crumb moist and tender.
- Rosewater’s floral note is fat-soluble—it blends into the butter beautifully for aroma in every bite.
Common Mistakes
- Adding too much rosewater: It turns soapy fast—measure it!
- Skipping the rhubarb soak: Leads to soggy, underbaked middles.
- Overmixing the batter after adding flour: You’ll end up with tough cupcakes.
- Frosting too soon: Always let them cool completely first!
What to Serve With
- A cup of hot Earl Grey or chamomile tea
- Fresh strawberries or a berry salad
- A light sparkling wine or mocktail with rose or cucumber
FAQ
Can I use frozen rhubarb?
Yes, just thaw and drain well before using.
Can I leave out the rosewater?
Sure! Try lemon zest, almond, or even orange blossom water instead.
Can I make this into a cake instead of cupcakes?
Totally—just pour into an 8-inch round pan and bake 30–35 mins.
Let’s Bake!
Give these cupcakes a try and let me know how they turn out! I love hearing your tweaks and tips too. Drop a comment with your version or questions—I’m here for it. 💕
