Why You’ll Love This Recipe

Rhubarb Honey Cupcakes offer a perfect balance of tart and sweet, featuring tender pieces of fresh rhubarb folded into a moist, honey-sweetened batter. These cupcakes are light yet flavorful, making them ideal for spring and summer gatherings. The subtle floral notes from the honey complement the rhubarb beautifully, and they can be topped with a simple whipped cream or honey buttercream for an elegant finish.

ingredients

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

flourbaking powderbaking sodasaltunsalted butterhoneygranulated sugareggsvanilla extractbuttermilkfresh rhubarb (diced)optional: lemon zest or cinnamon for added flavor

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the butter, honey, and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract (and lemon zest or cinnamon if using).

Alternate adding the dry ingredients and the buttermilk into the wet mixture, beginning and ending with the dry.

Gently fold in the diced rhubarb.

Spoon the batter into cupcake liners, filling each about 2/3 full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frost with whipped cream or honey buttercream if desired.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18–22 minutesCooling time: 20 minutesTotal time: 55 minutes

Variations

Add chopped strawberries for a strawberry-rhubarb twist.

Use whole wheat flour for a slightly denser, nuttier cupcake.

Top with cream cheese frosting instead of buttercream for a tangy contrast.

Stir in chopped nuts like pecans or walnuts for added texture.

Make mini cupcakes for bite-sized treats perfect for parties.

storage/reheating

Store Rhubarb Honey Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze unfrosted cupcakes for up to 2 months; thaw before serving.To reheat, warm briefly in the microwave for 10 seconds to refresh the texture.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before folding into the batter to avoid excess moisture.

Is there a vegan version of this recipe?

You can substitute the eggs with flax eggs and use plant-based butter and buttermilk alternatives.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar without affecting the structure, but the sweetness balance may shift.

Do these cupcakes need frosting?

No, they are flavorful enough on their own, but frosting adds a nice finishing touch.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

What type of honey works best?

Mild honeys like clover or wildflower work well and won’t overpower the rhubarb flavor.

Why did my cupcakes sink?

Overmixing or underbaking can cause sinking—ensure your leavening agents are fresh and avoid overmixing.

Can I make this as a cake?

Yes, bake the batter in an 8-inch round pan for 25–30 minutes, adjusting time as needed.

How do I prevent rhubarb from sinking?

Toss the diced rhubarb with a bit of flour before folding into the batter.

Are these cupcakes kid-friendly?

Yes, though some kids might find rhubarb slightly tart, the honey sweetness balances it out.

Conclusion

Rhubarb Honey Cupcakes are a delightful way to enjoy the tangy brightness of rhubarb paired with the natural sweetness of honey. Easy to make and endlessly adaptable, these cupcakes are a refreshing change from traditional flavors and a surefire hit at any gathering. Give them a try and bring a taste of the season to your dessert table.