Rhubarb Honey Cupcakes
This moist rhubarb cupcake recipe is filled with an easy homemade rhubarb honey jam and topped with a rich buttercream for a sweet treat that will impress!
- Prep20 minutes
- Cook35 minutes
- Total1 hr 5 min
- Serves24
This moist rhubarb cupcake recipe is filled with an easy homemade rhubarb honey sauce and topped with a rich buttercream for a sweet treat that will impress!
Rhubarb Cupcake Recipe
If you love rhubarb recipes as much as I do, then these rhubarb cupcakes are an absolute must try! They start out with our popular Birthday Cupcakes that are incredibly moist and flavorful.
While you could skip the homemade cupcake and use a box mix for this recipe, I highly recommend taking the extra 5 minutes to make these luscious cupcakes that are drool worthy.
After the vanilla cupcakes are baked, they are filled with a homemade rhubarb honey filling and topped with a rich whipped buttercream. It really doesn’t get much better than this when it comes to rhubarb recipes!
The only rhubarb recipe that rivals it in my opinion is this spectacular rhubarb custard pie. You really should try that one out as well. Rhubarb season is short, so get in all the rhubarb goodness while you can!
How to make moist cupcakes
Baking is a science and requires diligent measuring and testing. With that said, when I do bake, I want it to be something amazing and completely worth the effort. Hence these amazing cupcakes!
I only started using cake flour a few years ago. This may be shocking to seasoned bakers, but many everyday cooks may be like myself asking yourselves, what is the big difference?
The idea of stocking my overflowing pantry with a third flour option in addition to my all-purpose and whole wheat flours seemed unnecessary before.
What is cake flour?
Cake flour has a lower protein (gluten) content and that makes a difference in the texture of the cake crumb.
I was skeptical that it wouldn’t make a difference, but I am here to tell you that I was SO wrong. My family can tell you that I don’t often admit I am wrong, so please know this is a very serious deal!
Can I substitute all-purpose flour for cake flour?
For every cup of cake flour, replace it with the following
One cup of all-purpose flour with two tablespoons removed
2 Tablespoons corn starch.
While cake flour is the ideal ingredient for the best cupcakes, it’s not in everyone’s pantry. I have made these cupcakes both ways and they are delicious with both options.
How to make rhubarb cupcakes
Prepare the vanilla cupcake cupcakes by beating the butter and sugar until smooth and then mix the wet ingredients in a large bowl with a beater.
1 c. salted butter
1 1/2 c. sugar
2 large eggs
3/4 cup sour cream
1 c. milk
2 teaspoon vanilla extract
If you are feeling ambitious, you can sift all the dry ingredients together, but honestly I usually skip that step. Just add the flour to the bowl topped with the remaining dry ingredients.
How to know when cupcakes are done
The cupcakes are done when the tops are just lightly golden brown around the edges and a toothpick inserted in the center of the cupcake comes out clean. Allow the cupcakes to cool completely before filling and frosting them.
Can I substitute a box cake mix?
If the idea of making homemade cupcakes from scratch overwhelms you, you can simply prepare one vanilla box cake mix into 24 cupcakes.
When you use box mix cake, it tends to dry out and become stale after the first day. So if you plan to enjoy these cupcakes the same day, it’s not the end of the world to use a box mix.
If you really want the best result with a supremely moist cupcake, I highly recommend just taking the extra 5 minutes and whipping up some of the sour cream cupcakes. They are so decadent and after you make them once, you will never use another vanilla cupcake recipe!
Rhubarb filled cupcakes
While the cupcakes are baking, prepare your rhubarb honey jam on the stovetop, but adding the following ingredients to a medium saucepan.
4 cups chopped rhubarb stalks (fresh or frozen)
1/4 cup granulated sugar
1/4 teaspoon salt
2 Tablespoons water
Cook, stirring occasionally, until the rhubarb is completely broken down and the sauce is thickened. This will take about 10 minutes. Remove the pan from heat and stir in the following
1/2 teaspoon vanilla extract
1/4 cup honey
Homemade rhubarb cupcakes
After your cupcakes and rhubarb honey jam are cooled to room temperature it’s time to fill them. Scoop about 1 Tablespoon out of the center of each cupcake. Fill with two teaspoons of rhubarb jam and cover the with the piece of cupcake that you removed.
After the vanilla cupcakes are filled, it’s time to whip out a piping bag and tip and frost these bad boys!
How to make Rhubarb Buttercream
To a large bowl, add a stick of room temperature butter and beat until light and whipped. Add in 1/2 cup rhubarb jam and beat until smooth. Slowly add 4 cups (1 bag) powdered sugar, 1 cup at a time.
After all the powdered sugar is incorporated, beat the buttercream on high until it is light and airy. It will naturally create a beautiful pink colored buttercream without any dyes!
Now its time to grab your piping bags and decorating tips and fill them up. I like to turn the bag half way inside out and set it in a tall glass. This makes it easier to scoop the buttercream into the bag.
Pipe a beautiful swirl on top of each filled cupcake and enjoy!
How to store cupcakes
This rhubarb cupcake recipe makes a large batch with 24 cupcakes. It’s such a special treat, that if you are going to make them, make enough to share! You can easily cut the recipe in half to only make one dozen, but I bet you will regret it.
I don’t understand why, but no one seems to make a large sturdy container for storing cupcakes efficiently. Everything I have came across seems to require four containers for one batch of cupcakes. That doesn’t work well for me.
My mom has these amazing retro Tupperware Cake Carriers that we have used over the years to store our cupcakes and cut out cookies. I have purchased a few extra from eBay for our holiday baking and they are the best!
I highly recommend you score a couple used ones and you won’t regret it. Unfortunately they no longer make this size anymore, so you will have to find used ones.
More delicious rhubarb dessert recipes
If you love rhubarb desserts as much as our family does, be sure to try out a few more of these scrumptious sweets!
Strawberry Rhubarb Custard Bars – These are so easy, made with a store bought cookie crust and topped with silky smooth custard, fresh strawberries and rhubarb.
Rhubarb Streusel Coffee Cake – This recipe was passed down to me and is one of the absolute best rhubarb cakes I have ever tried!
Strawberry Rhubarb Crisp Bars – Fresh fruit and rhubarb layered between a buttery oatmeal crisp makes for an easy and decadent dessert that will be a hit with everyone.
Notes
Use full fat sour cream. You can substitute full fat plain Greek yogurt for the sour cream. You can substitute 2 1/4 cups all-purpose flour & 1/4 cup cornstarch for the 2 1/2 cups cake flour. You will achieve a better crumb with cake flour though. This recipe makes a large batch of 24 cupcakes. Feel free to cut the recipe in half to only make one dozen.
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