Save If you are looking for a cupcake that truly stands out these Rhubarb Honey Cupcakes are filled with bright tangy rhubarb jam delicately sweetened with honey and finished with a lush pink rhubarb buttercream. Each cupcake has a pocket of homemade rhubarb honey sauce inside making every bite a surprise of flavors and textures. Whether you want a showstopper dessert for springtime gatherings or just need a cheerful baking project this recipe is a sweet way to use the last of your rhubarb haul.
I made these for our neighborhood block party and they disappeared before I could even grab a second one The combination of jammy tang and creamy frosting always wins people over
Ingredients
- Chopped rhubarb stalks: The star ingredient that brings a zingy tartness Choose stalks that are firm and vividly pink for best flavor
- Granulated sugar: Sweetens both the jam and the batter Look for fine baking sugar so it dissolves easily
- Salt: Enhances all the flavors and balances the sweetness
- Water: Helps break down the rhubarb as it cooks Any filtered water works
- Vanilla extract: Adds a warmth to both the jam and the batter Pure vanilla extract gives the best taste
- Honey: Blends with the rhubarb for a mellow sweetness Go for local or wildflower honey if possible
- Salted butter: Gives moisture and richness to the cupcakes Use high quality European style butter if you can
- Large eggs: Binds the batter and contributes to the light crumb Use room temperature eggs for best mixing
- Sour cream: Makes the cupcakes extra moist and tender Full fat is best for richness
- Milk: Keeps the batter soft and light Whole milk provides creaminess
- Cake flour: Creates a soft and airy cupcake crumb Opt for bleached cake flour if available
- Baking soda and baking powder: These work together for the perfect fluffy rise Check that they are fresh and active
- Powdered sugar: Used in the buttercream for smooth sweetness Choose finely sifted sugar for no lumps
- Tips: Select rhubarb at peak season in spring or early summer and avoid stalks with lots of green or woody ends
Instructions
- Prepare the Rhubarb Honey Jam:
- In a large saucepan over medium high heat combine chopped rhubarb sugar salt and water Stir occasionally letting the rhubarb break down and the sauce thicken for roughly ten minutes Watch that nothing sticks or burns and reduce heat if bubbling too rapidly
- Add Honey and Vanilla to the Jam:
- Once the sauce is thick remove from heat Stir in honey and vanilla extract Let the jam cool to room temperature so it thickens enough to fill cupcakes
- Make the Cupcake Batter:
- In a large bowl cream the butter and sugar together until fluffy and pale Beat in eggs vanilla milk and sour cream until smooth Add cake flour baking powder baking soda and salt gently mixing just until combined and only a few small lumps remain
- Fill and Bake the Cupcakes:
- Line cupcake pans with paper liners Using a scoop or spoon fill each about three quarters full Tap the tray lightly to release air bubbles Bake at three hundred fifty degrees for twenty five minutes or until a toothpick comes out clean Let cupcakes cool completely on a wire rack before filling or frosting
- Prepare the Rhubarb Buttercream:
- In a clean bowl beat softened butter and cooled rhubarb sauce together until totally smooth and creamy Stir in vanilla blend again then gradually add powdered sugar beating well after each addition until frosting is fluffy and light pink
- Core and Fill the Cupcakes:
- Once cupcakes are fully cooled use a spoon or scoop to remove about one tablespoon from the center of each Fill with two teaspoons of rhubarb honey jam Place the piece of cupcake you removed back on top to cover the jam center
- Frost the Cupcakes:
- Pipe or spread the rhubarb buttercream generously onto each filled cupcake Top with a decorative swirl and store in an airtight container to keep fresh
Save My favorite part of this recipe will always be seeing the swirls of pink buttercream on a platter during family celebrations The color always brings extra smiles to the table and it reminds me of my grandmother’s kitchen filled with springtime rhubarb
Storage Tips
Store cupcakes in an airtight container at room temperature for up to two days Longer than that and the buttercream and jam will need refrigeration Allow to come to room temperature before serving so the cake stays soft If you make the rhubarb sauce ahead it can be kept in the fridge for up to a week
Ingredient Substitutions
No sour cream on hand Plain full fat Greek yogurt makes a great swap Both keep the cake perfectly moist If you cannot find cake flour use all purpose flour mixed with a little cornstarch Spoon and level your flour for professional results Clover honey offers a different but lovely floral note if wildflower is not available
Serving Suggestions
These cupcakes brighten up any dessert table Serve for birthdays spring teas or baby showers A sprinkle of freeze dried strawberries or edible flowers makes a gorgeous garnish I love pairing these with herbal tea or a glass of cold milk after a day in the garden
Cultural and Seasonal Context
Rhubarb is a classic spring and early summer ingredient It was always one of the first things to show up in my childhood garden and these cupcakes are my favorite way to celebrate its return This dessert showcases how honey and rhubarb combined with American style cake make for an unforgettable treat
Seasonal Adaptations
Add diced strawberries or raspberries to the rhubarb jam for varied color and flavor Swap honey for orange blossom honey to shift the aroma Garnish with candied rhubarb strips or edible petals for a festive seasonal twist
Success Stories
Kids of all ages love discovering the hidden jam inside and helping with mixing and frosting I have made these for bake sales and never bring any back home For a family birthday last year the cupcakes were such a hit we now make them a yearly tradition
Freezer Meal Conversion
You can bake and cool the cupcakes ahead Wrap them tightly and freeze for up to three months Thaw before filling and frosting The rhubarb jam also freezes well in small portions letting you whip up a batch of cupcakes on short notice
Save Enjoy every bite of these rhubarb honey cupcakes celebrating sweet memories and springtime flavors They brighten up any table and are sure to bring smiles to everyone who tries one
Recipe FAQ
- → How do I make the rhubarb honey filling?
Cook chopped rhubarb with sugar, salt, and water until thick. Stir in honey and vanilla after cooking, then let it cool.
- → Can I substitute the sour cream?
Yes, you can use full fat plain Greek yogurt in place of sour cream without affecting texture.
- → How do I fill the cupcakes?
Scoop out a tablespoon from the center after baking, spoon in jam, and replace the cupcake piece before frosting.
- → What makes the buttercream unique?
This buttercream is mixed with cooled rhubarb sauce for a tangy twist and silky smooth texture.
- → Can I use all-purpose flour instead?
For best texture, use cake flour, but all-purpose flour plus cornstarch works for a similar result.