Description
These Rhubarb Honey Cupcakes are moist, tender, and bursting with fresh rhubarb flavor enhanced by a touch of honey in both the cupcake batter and the luscious rhubarb buttercream frosting. The cupcakes are filled with a tangy rhubarb honey jam that complements the sweet, fluffy texture perfectly, making them an ideal springtime or summer dessert treat.
Ingredients
Scale
Rhubarb Honey Sauce
- 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
Cupcake Batter
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 3/4 cup sour cream (full fat preferred)
- 1 teaspoon salt
- 2 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
Rhubarb Buttercream Frosting
- 1 stick (1/2 cup) butter, softened
- 1/2 cup rhubarb sauce (cooled, from above)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners for even baking and easy cleanup.
- Prepare Rhubarb Honey Sauce: In a large saucepan over medium-high heat, combine chopped rhubarb, granulated sugar, salt, and water. Cook for about 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat, stir in the honey and vanilla extract, then set aside to cool completely.
- Make Cupcake Batter: In a large mixing bowl, cream together the butter and granulated sugar until smooth and fluffy. Add eggs, vanilla extract, milk, and sour cream and blend until creamy and well combined. Gradually add salt, cake flour, baking soda, and baking powder, mixing just until no dry spots or lumps remain.
- Bake Cupcakes: Fill each lined cupcake cup about 3/4 full with batter. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Buttercream: In a large bowl, beat together softened butter and cooled rhubarb sauce until smooth. Add vanilla extract, then gradually beat in powdered sugar, one cup at a time. Once all sugar is incorporated, increase mixer speed to high and whip until light and airy. Transfer to a piping bag fitted with your desired tip.
- Fill and Assemble Cupcakes: When cupcakes and rhubarb sauce have cooled to room temperature, use a knife to cut out about 1 tablespoon from the center of each cupcake. Fill each cavity with 2 teaspoons of rhubarb jam, then replace the removed piece. Pipe a generous swirl of rhubarb buttercream on top of each cupcake.
- Store: Place finished cupcakes in an airtight container. Store at room temperature for up to 2 days or refrigerate for longer shelf life.
Notes
- Use full-fat sour cream for best texture and flavor in the cupcakes.
- Make sure the rhubarb sauce is fully cooled before adding it to the buttercream to prevent it from melting.
- Fresh rhubarb is preferred for the best flavor; if unavailable, frozen and thawed rhubarb can be used.
- To keep cupcakes moist, store them in an airtight container and avoid refrigerating unless necessary.
- If you prefer less sweetness, adjust the amount of powdered sugar in the frosting to taste.
