Rhubarb Honey Cupcakes – Clara quick dinners

Rhubarb Honey Cupcakes are a charming and flavorful twist on classic cupcakes, featuring the unique pairing of tart rhubarb and sweet, floral honey. Each bite offers moist, tender cake filled with homemade rhubarb-honey jam and topped with a subtly tangy rhubarb buttercream. These cupcakes are perfect for spring gatherings, birthdays, or simply enjoying the season’s fresh produce.

Why You’ll Love This Recipe

These cupcakes are full of vibrant flavor with natural sweetness from honey and the bright tang of rhubarb. The homemade rhubarb jam filling adds a surprise center, while the silky rhubarb buttercream gives them a stunning pink hue—no artificial coloring needed. They’re a crowd-pleasing treat that feels both rustic and refined.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rhubarb Honey Jam:

• Rhubarb, chopped
• Granulated sugar
• Honey
• Water
• Vanilla extract
• Salt

For the Cupcakes:

• Salted butter
• Granulated sugar
• Eggs
• Sour cream
• Whole milk
• Vanilla extract
• Cake flour (or all-purpose flour with cornstarch)
• Baking soda
• Baking powder
• Salt

For the Rhubarb Buttercream:

• Unsalted butter
• Rhubarb honey jam (from above)
• Vanilla extract
• Powdered sugar

Directions

1. Make the Rhubarb Honey Jam
   In a saucepan, combine rhubarb, sugar, honey, water, and a pinch of salt. Simmer over medium heat, stirring occasionally, until rhubarb is broken down and the mixture thickens—about 10 minutes. Stir in vanilla and let cool completely.
2. Bake the Cupcakes
   Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, milk, and vanilla.
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture and stir until just combined.
   Fill liners about ¾ full and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
3. Make the Rhubarb Buttercream
   In a large bowl, beat softened butter until smooth. Add cooled rhubarb honey jam and vanilla extract, mixing well.
   Gradually add powdered sugar until the frosting is fluffy and spreadable.
4. Assemble the Cupcakes
   Core the center of each cooled cupcake using a small spoon or cupcake corer. Fill with about 1–2 teaspoons of rhubarb jam.
   Pipe or spread the buttercream on top and garnish as desired.

Servings and timing

Makes 12–14 cupcakes
Prep time: 30 minutes
Cook time: 25–30 minutes
Cool/frost time: 1 hour
Total time: About 2 hours

Variations

• Lemon Twist: Add lemon zest to the batter for extra brightness.
• Spiced Version: Add a touch of ground ginger or cardamom to the jam or batter.
• Mini Cupcakes: Make bite-size versions for party platters—adjust baking time to 12–15 minutes.
• Jam Alternative: Use strawberry-rhubarb jam for a sweeter flavor profile.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Bring to room temperature before serving for best flavor.
Unfrosted cupcakes can be frozen for up to 2 months; thaw and decorate before serving.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it before cooking into jam.

Can I substitute the honey?

You can use maple syrup or agave, but honey gives the best flavor.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute.

Can I make these cupcakes gluten-free?

Yes, use a gluten-free 1:1 flour blend.

How long does the jam last?

The rhubarb jam can be stored in the fridge for up to a week.

Can I make the buttercream ahead of time?

Yes, store it in the fridge and re-whip before using.

What type of honey is best?

A floral or mild honey (like clover or wildflower) complements the rhubarb nicely.

Can I skip the filling?

You can, but the rhubarb jam adds a great burst of flavor in the center.

Why are my cupcakes dense?

Be careful not to overmix the batter and ensure your leavening agents are fresh.

Can I make this as a cake instead?

Yes, bake in a standard cake pan and adjust baking time accordingly (30–35 minutes for a single 9-inch layer).

Conclusion

Rhubarb Honey Cupcakes are a joyful celebration of spring flavor, blending sweet, tangy, and floral notes into one irresistible bite. Whether you’re baking for a party or just treating yourself, these cupcakes are sure to delight with their beautiful color, bright taste, and soft, luscious texture.

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