Rhubarb Honey Cupcakes Recipe

Introduction

These Rhubarb Honey Cupcakes combine tart rhubarb with sweet honey for a delightful spring treat. Moist cupcakes filled with rhubarb jam and topped with airy buttercream make for a deliciously unique dessert that’s sure to impress.

Ingredients

• 4 cups chopped rhubarb stalks
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1/4 cup honey
• 1 cup salted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 stick butter (softened, for buttercream)
• 1/2 cup rhubarb sauce (cooled)
• 1 teaspoon vanilla extract (for buttercream)
• 4 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Prepare the rhubarb honey jam by combining chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water in a large saucepan over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens.
3. Step 3: Remove from heat and stir in 1/4 cup honey and 1/2 teaspoon vanilla extract. Set aside to cool completely.
4. Step 4: In a large bowl, beat 1 cup salted butter and 1 1/2 cups granulated sugar until smooth and creamy.
5. Step 5: Add eggs, 2 teaspoons vanilla extract, milk, and sour cream to the butter mixture. Blend until smooth.
6. Step 6: In a separate bowl, whisk together cake flour, baking soda, baking powder, and 1 teaspoon salt.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, beating slowly until just combined with a few lumps remaining.
8. Step 8: Line cupcake pans and fill each cup about three-quarters full with batter. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
9. Step 9: For the buttercream, beat 1 stick softened butter with 1/2 cup of cooled rhubarb sauce until smooth. Add 1 teaspoon vanilla extract.
10. Step 10: Gradually add powdered sugar, one cup at a time, beating well after each addition. Once all powdered sugar is incorporated, beat on high speed until light and airy.
11. Step 11: Using a spoon or small knife, scoop out about 1 tablespoon from the center of each cooled cupcake. Fill the cavity with 2 teaspoons of rhubarb honey jam and replace the removed piece on top.
12. Step 12: Pipe swirls of rhubarb buttercream on top of each cupcake. Store in an airtight container until ready to serve.

Tips & Variations

• Use frozen rhubarb if fresh isn’t available, just thaw and drain excess liquid before cooking.
• For extra flavor, add a pinch of cinnamon or cardamom to the rhubarb jam while cooking.
• Substitute Greek yogurt for sour cream if you prefer a tangier taste and lighter texture.
• Make miniature cupcakes for bite-sized treats perfect for parties.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. Leftover rhubarb honey jam can be refrigerated separately for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works well. Just thaw it completely and drain any excess liquid before making the rhubarb honey jam.

How do I prevent the cupcakes from drying out?

Make sure not to overbake the cupcakes and store them in an airtight container. Adding sour cream keeps the batter moist and tender.

Rhubarb Honey Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

These Rhubarb Honey Cupcakes feature a moist and tender crumb infused with a tangy rhubarb honey jam center. Topped with a smooth, airy rhubarb buttercream frosting, these cupcakes are a delightful balance of sweet and tart, perfect for spring or summer gatherings.

• Author: Mia
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rhubarb Honey Jam

• 4 cups chopped rhubarb stalks
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 1/4 cup honey
• 1/2 teaspoon vanilla extract

Cupcakes

• 1 cup salted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder

Buttercream Frosting

• 1 stick butter (softened)
• 1/2 cup rhubarb honey jam (cooled)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
2. Make Rhubarb Honey Jam: In a large saucepan over medium-high heat, combine chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water. Cook while stirring occasionally for about 10 minutes, until the rhubarb breaks down and the sauce thickens. Remove from heat, then stir in 1/4 cup honey and 1/2 teaspoon vanilla extract. Set aside to cool completely.
3. Prepare Cupcake Batter: In a large bowl, beat 1 cup salted butter and 1 1/2 cups granulated sugar together until smooth and creamy. Add 2 large eggs, 2 teaspoons vanilla extract, milk, and sour cream; continue blending until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups cake flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt. Gradually add the dry ingredients to the wet mixture, beating slowly just until combined with a few lumps remaining to prevent overmixing.
5. Fill Cupcake Pans: Line cupcake pans with paper liners and fill each about three-quarters full with batter.
6. Bake Cupcakes: Bake in the preheated oven at 350°F for approximately 25 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Remove cupcakes from oven and allow to cool completely.
7. Prepare Buttercream Frosting: In a large bowl, beat 1 stick softened butter together with 1/2 cup cooled rhubarb honey jam until smooth. Add 1 teaspoon vanilla extract, then slowly incorporate 4 cups powdered sugar, about 1 cup at a time. Beat on high speed until the frosting is light, fluffy, and airy.
8. Fill Cupcakes: Once cupcakes and jam are cooled, use a small spoon or a cupcake corer to scoop about 1 tablespoon out of the center of each cupcake. Fill each cavity with 2 teaspoons of rhubarb honey jam, then replace the top piece of cake.
9. Decorate: Fill a piping bag with the prepared buttercream frosting and pipe a swirl on top of each filled cupcake.
10. Store: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Notes

• Ensure the rhubarb honey jam is completely cooled before mixing into the buttercream to prevent melting.
• Do not overmix the batter to keep the cupcakes light and tender.
• Filling the cupcakes with rhubarb jam adds a delightful surprise and moisture inside.
• For best results, use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a denser texture.
• Buttercream can be stored in the fridge and brought to room temperature before piping if needed.

Keywords: rhubarb cupcakes, honey cupcakes, rhubarb honey jam, buttercream frosting, spring desserts, fruit-filled cupcakes