Description
Delight in these Rhubarb Honey Cupcakes featuring a tender, moist crumb infused with tangy rhubarb honey sauce and topped with a luscious rhubarb buttercream. Perfectly balanced between sweet and tart, these cupcakes offer a unique and flavorful twist that’s sure to impress at any gathering.
Ingredients
Scale
Rhubarb Honey Sauce
- 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
Cupcake Batter
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream (full fat preferred)
- 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 (1/2 cup) butter, softened
- 1/2 cup rhubarb sauce (cooled, from above)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners to ensure even baking and easy cleanup.
- Prepare Rhubarb Honey Sauce: In a large saucepan over medium-high heat, combine chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally, for about 10 minutes or until the rhubarb is soft and the mixture is thick. Remove from heat and stir in the honey and vanilla extract. Set aside to cool completely.
- Make Cupcake Batter: In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add eggs, vanilla extract, milk, and sour cream, blending until the mixture is creamy and well combined. Gradually add in the salt, cake flour, baking soda, and baking powder, and mix just until no dry spots or significant lumps remain.
- Bake Cupcakes: Fill each lined cupcake cup about 3/4 full with batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare the Buttercream: In a large bowl, beat together 1/2 cup cooled rhubarb sauce and softened butter until smooth. Add vanilla extract, then slowly beat in the powdered sugar, one cup at a time. Once all sugar has been added, increase the mixer speed to high and whip until light and airy. Transfer the buttercream to a piping bag fitted with your desired piping tip.
- Fill and Assemble Cupcakes: Once cupcakes and rhubarb jam have cooled to room temperature, use a knife to remove about 1 tablespoon from the center of each cupcake. Fill each cavity with 2 teaspoons rhubarb jam, then replace the removed cupcake piece to cover the filling. Pipe a generous swirl of rhubarb buttercream on top of each cupcake.
- Store: Place finished cupcakes in an airtight container and store at room temperature for up to 2 days, or refrigerate for longer shelf life.
Notes
- Use full fat sour cream for a richer texture in the cupcakes.
- Ensure rhubarb sauce is completely cooled before making the buttercream to prevent melting the butter.
- Room temperature ingredients make creaming and blending easier and result in a lighter cupcake.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Store cupcakes in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
