# Components:
→ Rhubarb Honey Jam
01 - 4 cups chopped rhubarb stalks
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 2 tablespoons water
05 - 1/2 teaspoon vanilla extract
06 - 1/4 cup honey
→ Cupcake Batter
07 - 1 cup salted butter, softened
08 - 1 1/2 cups granulated sugar
09 - 2 large eggs
10 - 3/4 cup sour cream
11 - 1 cup milk
12 - 2 teaspoons vanilla extract
13 - 1 teaspoon salt
14 - 2 1/2 cups cake flour
15 - 1/2 teaspoon baking soda
16 - 1 1/2 teaspoons baking powder
→ Rhubarb Buttercream
17 - 1 stick butter, softened
18 - 1/2 cup rhubarb honey jam, cooled
19 - 1 teaspoon vanilla extract
20 - 4 cups powdered sugar
# Directions:
01 - Preheat oven to 350°F (177°C). Line two muffin pans with 24 standard cupcake liners.
02 - Combine chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water in a large saucepan over medium-high heat. Cook, stirring occasionally, for about 10 minutes until the rhubarb is softened and mixture is thickened. Remove from heat and stir in 1/4 cup honey and 1/2 teaspoon vanilla extract. Allow mixture to cool completely.
03 - In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Blend in sour cream, milk, and 2 teaspoons vanilla extract until smooth.
04 - In a separate bowl, whisk together cake flour, baking soda, baking powder, and 1 teaspoon salt. Gradually add dry ingredients to the wet mixture. Beat on low speed until just combined and batter is mostly smooth with a few lumps.
05 - Fill each cupcake liner approximately three-quarters full with batter. Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
06 - In a large mixing bowl, beat together 1/2 cup cooled rhubarb honey jam and 1 stick softened butter until smooth. Add 1 teaspoon vanilla extract. Gradually mix in powdered sugar, one cup at a time. Beat on high speed until buttercream is light and fluffy.
07 - Once cupcakes and jam are fully cooled, use a small spoon or apple corer to remove about 1 tablespoon of cake from the center of each cupcake. Fill each cavity with about 2 teaspoons rhubarb honey jam and gently replace the removed piece of cupcake to cover the filling.
08 - Transfer rhubarb buttercream to a pastry bag fitted with a piping tip. Pipe a decorative swirl of buttercream onto each cupcake. Store cupcakes in an airtight container until ready to serve.
