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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/rhubarb-honey-cupcakes-with-rhubarb-jam-and-buttercream-recipe/