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Rhubarb Honey Cupcakes

These Rhubarb Honey Cupcakes offer a sophisticated balance of tart spring rhubarb and the floral sweetness of honey, topped with a silky honey buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Salt
  • 0.5 cup Unsalted butter
  • 0.5 cup Honey
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 0.5 cup Greek yogurt
  • 1.5 cups Fresh rhubarb
Honey Buttercream Frosting
  • 0.5 cup Unsalted butter
  • 2 cups Powdered sugar
  • 2 tbsp Honey
  • 1 tbsp Heavy cream

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, cream together the softened butter and honey using an electric mixer until the mixture is light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, beating well. Stir in the Greek yogurt until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the finely chopped rhubarb by hand using a spatula.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
  10. To make the frosting, beat the butter, powdered sugar, honey, and cream together until light and airy. Pipe or spread onto the cooled cupcakes.

Notes

For the best texture, ensure the rhubarb is chopped into very small, uniform pieces so it distributes evenly throughout the batter.