Rhubarb Honey Cupcakes

Why You’ll Love This Recipe

Rhubarb Honey Cupcakes are a delightful twist on classic cupcakes, combining the tartness of fresh rhubarb with the natural sweetness of honey. These moist, tender cupcakes have a delicate crumb and a subtle floral sweetness that pairs perfectly with the bright, tangy bursts of rhubarb. Ideal for spring and summer celebrations, these cupcakes are a beautiful and flavorful treat that’s sure to impress.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Unsalted butter (softened)
• Honey
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk
• Fresh rhubarb (chopped)

For the frosting (optional):

• Cream cheese (softened)
• Unsalted butter (softened)
• Honey
• Powdered sugar
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter, honey, and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the chopped rhubarb.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting (optional): Beat together the cream cheese, butter, and honey until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy. Frost the cooled cupcakes as desired.

Servings and Timing

This recipe makes about 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18-22 minutes
Total time: 40-45 minutes

Variations

• Add a handful of chopped nuts, such as pecans or walnuts, for added crunch.
• Mix in a little orange or lemon zest for a citrus twist.
• Top with a drizzle of extra honey just before serving for a beautiful glossy finish.

Storage/Reheating

Store the Rhubarb Honey Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To enjoy warm, microwave for about 10 seconds before serving.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain thoroughly before adding to the batter.

Can I make these cupcakes ahead of time?
Yes, the cupcakes can be baked a day ahead. Frost just before serving for the freshest taste.

Can I skip the frosting?
Absolutely! These cupcakes are delicious on their own or lightly dusted with powdered sugar.

Can I substitute the buttermilk?
Yes, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.

Can I make this recipe gluten-free?
Yes, substitute a gluten-free all-purpose flour blend for the regular flour.

Conclusion

Rhubarb Honey Cupcakes offer the perfect balance of tart, sweet, and tender goodness. With their moist crumb and beautiful flavor from honey and rhubarb, they are an ideal spring and summer dessert. Whether topped with a luscious honey cream cheese frosting or enjoyed simply on their own, these cupcakes are a lovely way to celebrate rhubarb season!

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