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Rhubarb Honey Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/rhubarb-honey-cupcakes-recipe/