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Rhubarb Crumble Cupcakes

Delicious Rhubarb Crumble Cupcakes for Sweet Comfort

Delight in these Vegan Rhubarb Crumble Cupcakes, combining nostalgic flavors with a perfect buttery topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Coconut Oil Can substitute with vegetable oil or vegan butter.
  • 1 cup Dairy-Free Milk Almond, soy, or oat milk are suitable alternatives.
  • 1 teaspoon Vanilla Extract No common substitution available.
  • 1 cup Self-Raising Flour Substitute with all-purpose flour and baking powder.
  • 3/4 cup Caster Sugar Granulated sugar may serve as a substitute.
  • 1 teaspoon Baking Powder No substitutions recommended.
  • 1 cup Fresh Rhubarb Can be swapped with strawberries or apples.
For the Compote
  • 1/2 cup Sugar (for Compote) Granulated or caster sugar works perfectly.
For the Crumble Topping
  • 1 cup Plain Flour Almond flour is a gluten-free alternative.
  • 1/2 cup Oats Opt for gluten-free oats if needed.
  • 1/2 cup Soft Light Brown Sugar Substitutions with brown sugar or coconut sugar are fine.
For the Buttercream
  • 1/2 cup Dairy-Free Butter Choose block type, not spreadable.
  • 2 cups Icing Sugar No common substitutions recommended.
For the Custard Filling
  • 1 cup Dairy-Free Custard A homemade vegan custard can replace this.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Saucepan
  • Whisk
  • baking tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (fan) and line a muffin tin with large cupcake cases.
  2. In a mixing bowl, combine dairy-free milk, vanilla extract, caster sugar, self-raising flour, and baking powder. Whisk until smooth, then incorporate melted coconut oil until just combined.
  3. Fill each cupcake case about three-quarters full with batter and bake for 18–20 minutes until a toothpick comes out clean.
  4. Prepare the rhubarb compote by simmering chopped rhubarb with sugar in a saucepan for about 10–15 minutes until thickened.
  5. Mix together plain flour, oats, soft light brown sugar, and melted dairy-free butter for the crumble topping. Bake for around 12 minutes, or until golden brown.
  6. Whip together dairy-free butter, icing sugar, vanilla extract, and dairy-free milk for the buttercream until creamy.
  7. Once the cupcakes are cool, carve out centers, fill with dairy-free custard, and replace tops.
  8. Decorate with whipped buttercream, a dollop of rhubarb compote, and sprinkle with crumble topping before serving.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 180mgPotassium: 160mgFiber: 2gSugar: 14gVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

These cupcakes should be cool before filling with custard. The rhubarb compote can be blended for a smoother consistency.

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