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Lyna Recipes

Moist Rhubarb Honey Cupcakes Everyone Loves

These moist rhubarb honey cupcakes are filled with homemade rhubarb jam and topped with creamy buttercream frosting for the perfect spring dessert.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 18 Cupcakes
Ingredients Method Notes

Ingredients
  

For the Rhubarb Honey Jam:
  • 4 cups rhubarb stalks chopped
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 2 tablespoons water
For the Cupcakes:
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 3/4 cup sour cream
  • 1/2 cup rhubarb sauce
For the Buttercream:
  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2-3 tablespoons milk

Method
 

  1. Preheat oven to 350°F and line cupcake pans with paper liners.
  2. Add chopped rhubarb, honey, sugar, and water to a saucepan. Simmer over medium heat for 15 minutes until thickened, then cool completely.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs and vanilla extract, mixing until combined.
  5. In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet ingredients, alternating with milk, sour cream, and rhubarb sauce.
  7. Fill cupcake liners about two-thirds full and bake for 18-20 minutes until tops spring back lightly.
  8. Cool cupcakes completely before cutting a small center hole into each cupcake.
  9. Spoon cooled rhubarb honey jam into the center of each cupcake.
  10. For the buttercream, beat butter until creamy, then slowly mix in powdered sugar, vanilla, and milk until smooth.
  11. Frost cooled cupcakes and serve.

Notes

Store cupcakes in the refrigerator for up to 4 days. Let them sit at room temperature before serving for the best texture. Make sure the jam is fully cooled before filling the cupcakes or the frosting may melt. Fresh rhubarb works best, but frozen can be used if drained well.