Rhubarb Honey Cupcakes with Rhubarb Jam and Buttercream Recipe

Introduction

These Rhubarb Honey Cupcakes combine tangy rhubarb with sweet honey in a moist, tender cake topped with a luscious rhubarb-infused buttercream. Perfect for springtime, these cupcakes offer a delightful balance of flavors that will impress at any gathering.

Ingredients

• 4 cups chopped rhubarb stalks
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 1/2 teaspoon vanilla extract (for rhubarb jam)
• 1/4 cup honey
• 1 cup salted butter (room temperature)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream
• 1 cup milk
• 2 teaspoons vanilla extract (for batter)
• 1 teaspoon salt (for batter)
• 2 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 stick butter (softened, for buttercream)
• 1/2 cup rhubarb sauce (cooled, for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• 4 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Make the rhubarb honey jam by combining 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 or until the rhubarb softens and the sauce thickens.
3. Step 3: Remove the rhubarb mixture from heat and stir in 1/4 cup honey and 1/2 teaspoon vanilla extract. Set aside to cool completely.
4. Step 4: In a large bowl, beat 1 cup salted butter and 1 1/2 cups granulated sugar until smooth and creamy. Add the eggs one at a time, then blend in 2 teaspoons vanilla extract, milk, and sour cream until smooth.
5. Step 5: In another bowl, whisk together cake flour, baking soda, baking powder, and 1 teaspoon salt. Gradually add the dry ingredients to the wet mixture, beating slowly until just combined with a few lumps remaining.
6. Step 6: Line cupcake pans and fill each cup about 3/4 full with batter. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cupcakes cool completely.
7. Step 7: For the buttercream, beat 1 stick softened butter and 1/2 cup cooled rhubarb sauce together until smooth. Mix in 1 teaspoon vanilla extract.
8. Step 8: Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Continue beating on high until the buttercream is light and fluffy.
9. Step 9: Using a small knife or cupcake corer, scoop out about 1 tablespoon from the center of each cooled cupcake. Fill the cavity with 2 teaspoons of the rhubarb honey jam and replace the removed cake piece.
10. Step 10: Pipe a swirl of rhubarb buttercream on top of each cupcake. Store in an airtight container until ready to serve.

Tips & Variations

• Make sure the rhubarb sauce is completely cooled before adding to the buttercream to prevent melting.
• For a tangier flavor, substitute some of the honey with maple syrup in the rhubarb jam.
• Use a piping bag with a star tip for a decorative swirl on your cupcakes.
• If you prefer a firmer filling, reduce the amount of water in the rhubarb jam by half.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. The cupcakes can also be frozen without filling or frosting for up to 1 month; thaw completely before decorating and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used but be sure to thaw and drain any excess liquid before making the rhubarb honey jam to avoid a watery sauce.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few dry crumbs, the cupcakes are done baking.

Rhubarb Honey Cupcakes with Rhubarb Jam and Buttercream Recipe

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4.7 from 141 reviews

These Rhubarb Honey Cupcakes combine tender, moist cake with a tangy rhubarb honey jam center and a delicate rhubarb buttercream frosting. The use of fresh rhubarb and honey adds a natural sweetness and tartness that makes these cupcakes perfect for spring or summer celebrations.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rhubarb Honey Jam

• 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

Cupcakes

• 1 cup salted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream
• 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 butter, softened
• 1/2 cup rhubarb honey jam (cooled)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
2. Make Rhubarb Honey Jam: In a large saucepan over medium-high heat, combine chopped rhubarb, granulated sugar, salt, and water. Cook while stirring occasionally for about 10 minutes until the rhubarb softens and the mixture thickens into a jam-like consistency. Remove from heat, then stir in honey and vanilla extract. Set aside to cool completely.
3. Prepare Cupcake Batter: In a large mixing bowl, beat the salted butter and granulated sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla extract, milk, and sour cream until fully combined. Gradually mix in the dry ingredients — cake flour, baking soda, baking powder, and salt — and beat slowly until just combined with a few lumps remaining to ensure tenderness.
4. Bake Cupcakes: Line cupcake pans with liners and fill each approximately three-quarters full with batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely.
5. Make Rhubarb Buttercream: In a large mixing bowl, beat softened butter with 1/2 cup of cooled rhubarb honey jam until smooth. Mix in vanilla extract. Gradually add powdered sugar, one cup at a time, beating until all is incorporated. Continue beating on high speed until the buttercream is light and fluffy.
6. Fill Cupcakes: Once cupcakes and rhubarb honey jam are at room temperature, scoop out about one tablespoon from the center of each cupcake. Fill the cavity with two teaspoons of rhubarb jam, then cover with the piece of cake removed.
7. Decorate: Transfer the buttercream to a piping bag fitted with your favorite tip and pipe a swirl of frosting atop each filled cupcake.
8. Storage: Store cupcakes in an airtight container to maintain freshness.

Notes

• Make sure rhubarb jam is fully cooled before adding to buttercream to prevent melting.
• Use cake flour for a lighter, softer cupcake texture.
• The rhubarb buttercream may need extra mixing to become fluffy after adding the fruit jam.
• These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
• Bring cupcakes to room temperature before serving for best flavor.

Keywords: rhubarb cupcakes, honey cupcakes, rhubarb buttercream, spring desserts, floral cupcakes, homemade rhubarb jam, filled cupcakes