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Rhubarb Cupcakes

Delightful cupcakes that balance the tartness of rhubarb with the sweetness of honey, topped with a silky buttercream frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cups butter, softened Use unsalted for richer flavor
  • 2 pieces eggs Room temperature
  • 0.5 cups milk Room temperature
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup rhubarb, diced Fresh rhubarb
For the Rhubarb Honey Jam
  • 0.5 cups honey
For the Buttercream Frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1-2 tbsp milk Add to achieve desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a bowl, cream together 1/2 cup of softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, mixing thoroughly, then stir in the milk.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the diced rhubarb gently.
  6. Fill the cupcake liners about 2/3 full with batter.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Making the Jam
  1. Cook diced rhubarb with honey in a small saucepan over low heat for 5-7 minutes until soft, stirring occasionally.
Assembly
  1. Once cooled, cut a small hole in the center of each cupcake and fill it with the rhubarb honey jam.
  2. For the frosting, beat together the butter, powdered sugar, vanilla extract, and enough milk for desired consistency.
  3. Frost the cooled cupcakes and serve.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped cupcakes.