Do honey and rhubarb go together?

Yes, honey and rhubarb go together very well. Honey softens rhubarb’s tart edge and adds gentle floral sweetness. As a result, the flavor tastes balanced instead of sharp.

What brings out the flavour of rhubarb?

A little sugar, vanilla, and salt help bring out rhubarb’s flavor. Also, cooking rhubarb into a sauce concentrates its taste and makes it fuller and brighter.

Do you need to cook rhubarb before putting it in a cake?

For these Rhubarb Honey Cupcakes, yes. Cooking the rhubarb first gives you a thick filling that stays flavorful and smooth. It also keeps the cupcake texture from turning wet.

Can you put honey in cupcakes?

Yes, you can put honey in cupcakes. In this recipe, honey goes into the rhubarb sauce, where it adds sweetness and a soft floral note without making the batter heavy.

Rhubarb Honey Cupcakes | Amazing Sweet Spring Treat

Name: Rhubarb Honey Cupcakes | Amazing Sweet Spring Treat
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups chopped rhubarb stalks; 1/4 cup granulated sugar; 1/4 teaspoon salt; 2 tablespoons water; 1/2 teaspoon vanilla extract; 1/4 cup honey; 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; 1 stick softened butter; 1/2 cup cooled rhubarb sauce; 1 teaspoon vanilla extract; 4 cups powdered sugar

Description

Rhubarb Honey Cupcakes are soft vanilla cupcakes filled with a sweet-tart rhubarb honey sauce and topped with naturally pink rhubarb buttercream. They are bright, tender, and perfect for spring gatherings, brunch, or any time you want a fresh homemade rhubarb dessert.

Ingredients

Scale

Rhubarb honey sauce:

4 cups chopped rhubarb stalks

1/4 cup granulated sugar

1/4 teaspoon salt

2 tablespoons water

1/2 teaspoon vanilla extract

1/4 cup honey

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

Rhubarb buttercream:

1 stick softened butter

1/2 cup cooled rhubarb sauce

1 teaspoon vanilla extract

4 cups powdered sugar

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Instructions

1. Preheat the oven to 350°F and line cupcake pans.

2. Add the chopped rhubarb, granulated sugar, salt, and water to a saucepan over medium-high heat. Cook for about 10 minutes, stirring now and then, until the rhubarb breaks down and the mixture thickens.

3. Remove the saucepan from the heat, then stir in the honey and vanilla extract. Cool the rhubarb honey sauce completely before using.

4. Beat the butter and sugar until smooth. Add the eggs, vanilla, milk, and sour cream, then mix until combined.

5. Add the cake flour, salt, baking soda, and baking powder. Mix on low just until combined, leaving a few small lumps.

6. Fill each cupcake liner about 3/4 full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean and the edges look lightly golden.

7. Cool the cupcakes completely.

8. For the buttercream, beat the softened butter with 1/2 cup cooled rhubarb sauce until smooth. Add the vanilla extract, then gradually mix in the powdered sugar. Beat until light and fluffy and transfer to a piping bag.

9. Cut about 1 tablespoon from the center of each cooled cupcake. Spoon about 2 teaspoons rhubarb filling into each one, then place the removed cake piece back on top.

10. Pipe the rhubarb buttercream over the cupcakes and serve or store in an airtight container.

Notes

Use full-fat sour cream for the best texture. Full-fat plain Greek yogurt works as a substitute.

Cake flour gives the softest crumb. If needed, use 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch.

Fresh or frozen rhubarb both work for the filling.

Both the cupcakes and the filling must cool completely before assembling.

The rhubarb buttercream gets a natural pink color from the sauce, so no food coloring is needed.

You can cool the rhubarb filling faster in a shallow dish in the freezer for about 20 minutes.

A vanilla box cake mix can work as a shortcut for 24 cupcakes, but scratch cupcakes stay moister.

This recipe makes 24 cupcakes. You can halve it for 12 cupcakes if needed.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Rhubarb Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 340
Sugar: 48 g
Sodium: 311 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 55 mg