Description
These Rhubarb Honey Cupcakes feature a moist and tender crumb infused with a homemade rhubarb honey sauce. Each cupcake is filled with sweet-tart rhubarb jam and topped with a light, airy rhubarb buttercream frosting, perfect for spring or summer gatherings.
Ingredients
Scale
Rhubarb Honey Sauce
- 4 cups chopped rhubarb stalks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
Cupcake Batter
- 1 cup salted butter (2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream (full fat preferred)
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
Buttercream Frosting
- 1 stick (1/2 cup) butter, softened
- 1/2 cup rhubarb sauce (cooled, from above)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners to ensure even baking and easy cleanup.
- Prepare Rhubarb Honey Sauce: In a large saucepan over medium-high heat, combine chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally, for about 10 minutes or until the rhubarb is soft and the mixture thickens. Remove from heat and stir in the honey and vanilla extract. Set aside to cool completely.
- Make Cupcake Batter: In a large mixing bowl, cream together 1 cup salted butter and 1 1/2 cups granulated sugar until smooth and fluffy. Add eggs, 2 teaspoons vanilla extract, milk, and sour cream, blending until creamy and well combined. Gradually incorporate salt, cake flour, baking soda, and baking powder, mixing just until no dry spots or significant lumps remain.
- Bake Cupcakes: Fill each lined cupcake cup about 3/4 full with batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare the Buttercream: In a large bowl, beat together 1/2 cup cooled rhubarb sauce and 1/2 cup softened butter until smooth. Add 1 teaspoon vanilla extract, then gradually beat in powdered sugar, one cup at a time. Once all sugar is incorporated, increase mixer speed to high and whip until light and airy. Transfer the buttercream to a piping bag fitted with your desired piping tip.
- Fill and Assemble Cupcakes: Once cupcakes and rhubarb sauce have cooled to room temperature, use a knife to remove about 1 tablespoon from the center of each cupcake. Fill each cavity with 2 teaspoons rhubarb jam, then replace the removed cupcake piece to cover the filling. Pipe a generous swirl of rhubarb buttercream on top of each cupcake.
- Store: Place finished cupcakes in an airtight container and store at room temperature for up to 2 days, or refrigerate for longer shelf life.
Notes
- Ensure rhubarb sauce is completely cooled before adding to buttercream to prevent melting.
- Use full-fat sour cream for best texture and flavor in the cupcakes.
- Do not overmix the batter once the flour is added to maintain tenderness.
- Use room temperature ingredients for even mixing and better cupcake texture.
- Refrigerate leftovers and bring to room temperature before serving for best flavor and texture.
