Soft and moist cupcakes sweetened naturally with honey and filled with tender rhubarb, perfect for a light and flavorful springtime treat.

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream together the softened butter and honey until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Stir until just combined.
Gently fold in the chopped rhubarb.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional: Drizzle with extra honey before serving for added sweetness.

For a more decadent touch, frost with a honey cream cheese frosting.
If your rhubarb is particularly tart, you can toss it with a tablespoon of extra honey before folding into the batter.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.