Description
Indulge in the delightful experience of Rhubarb Honey Cupcakes, where sweet honey meets the tangy charm of fresh rhubarb. These moist cupcakes are filled with a luscious homemade rhubarb honey jam and finished with a rich, fluffy buttercream frosting. Perfect for celebrations or cozy gatherings, each bite offers a beautiful balance of flavors that will leave your guests asking for more. Easy to make and visually stunning, these cupcakes promise to impress at any occasion, whether it’s a birthday party or a simple afternoon treat.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1/4 cup granulated sugar (for jam)
- 1 cup salted butter
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 1/2 cups cake flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 cup honey
- 1 stick butter (softened)
- 1/2 cup rhubarb sauce (cooled)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine rhubarb, sugar, salt, and water; cook until thickened. Stir in honey and vanilla; set aside to cool.
- In a large bowl, beat butter and sugar until smooth. Add eggs, vanilla, milk, and sour cream; mix well.
- Gradually add dry ingredients until just combined.
- Fill muffin tins with batter and bake for about 25 minutes or until a toothpick comes out clean.
- For frosting, beat together cooled rhubarb sauce with butter and powdered sugar until fluffy.
- Once cupcakes are cool, fill them with rhubarb jam and pipe on the buttercream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg