Description

These Rhubarb Honey Cupcakes feature a moist, tender cake flavored with a tangy-sweet homemade rhubarb honey sauce, filled with a fruity jam core, and topped with luscious rhubarb buttercream. Perfect for spring and summer gatherings, these cupcakes burst with fresh, fruity flavor and a touch of floral sweetness from honey.

Ingredients

Units 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

1 cup salted butter
1 1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream (full fat preferred)
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

Rhubarb Buttercream

1 stick (1/2 cup) butter, softened
1/2 cup rhubarb sauce (cooled, from above)
1 teaspoon vanilla extract
4 cups powdered sugar

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Instructions

Preheat Oven – Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners to ensure even baking and easy cleanup.
Prepare Rhubarb Honey Sauce – 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, stirring occasionally, for about 10 minutes or until the rhubarb is soft and the mixture is thick. Remove from heat and stir in the honey and vanilla extract. Set aside to cool completely.
Make Cupcake Batter – In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add eggs, vanilla extract, milk, and sour cream, blending until the mixture is creamy and well combined. Gradually add in the salt, cake flour, baking soda, and baking powder, and mix just until no dry spots or significant 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 the cupcakes to cool completely on a wire rack.
Prepare the Buttercream – In a large bowl, beat together 1/2 cup cooled rhubarb sauce and softened butter until smooth. Add vanilla extract, then slowly beat in the powdered sugar, one cup at a time. Once all sugar has been added, increase the mixer speed to high and whip until light and airy. Transfer the buttercream to a piping bag fitted with your desired piping tip.
Fill and Assemble Cupcakes – Once cupcakes and rhubarb jam have cooled to room temperature, use a knife to remove about 1 tablespoon from the center of each cupcake. Fill each cavity with 2 teaspoons rhubarb jam, then replace the removed cupcake piece to cover the filling. Pipe a generous swirl of rhubarb buttercream on top of each cupcake.
Store – Place finished cupcakes in an airtight container and store at room temperature for up to 2 days, or refrigerate for longer shelf life.

Notes

Use full fat sour cream for a richer texture; full fat Greek yogurt can be substituted if desired.
To substitute cake flour, use 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch to mimic the light crumb.
This recipe yields 24 cupcakes; the recipe can be halved to make 12 if preferred.
Allow the jam and cupcakes to cool completely before filling and decorating to prevent melting the buttercream.

Nutrition

Serving Size: 1 cupcake
Calories: 275
Sugar: 32g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 0.7g
Protein: 2.6g
Cholesterol: 45mg