Why You’ll Love This Recipe

Rhubarb Honey Cupcakes combine the tartness of fresh rhubarb with the floral sweetness of honey for a unique, spring-inspired dessert. These cupcakes are moist, fluffy, and finished with a delicate honey glaze or frosting that highlights their natural flavors. Perfect for brunches, garden parties, or a light afternoon treat, these cupcakes offer a deliciously balanced bite.

ingredients

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

flour
baking powder
baking soda
salt
unsalted butter
honey
granulated sugar
eggs
vanilla extract
buttermilk
fresh rhubarb (diced)

optional for glaze or frosting:
powdered sugar
honey
milk or cream

directions

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

In a 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.

Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.

Gently fold in the diced rhubarb.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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

Let the cupcakes cool completely on a wire rack before glazing or frosting.

To make the glaze or frosting, whisk together powdered sugar, honey, and just enough milk or cream to reach your desired consistency.

Drizzle or spread the glaze/frosting over the cooled cupcakes.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling and glazing time: 25 minutes
Total time: 60–65 minutes

Variations

Add orange zest to the batter for a citrus note.
Use maple syrup instead of honey for a richer flavor.
Top with candied rhubarb for a decorative finish.
Fold in chopped nuts like walnuts or almonds for texture.

storage/reheating

Store 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 reheat, microwave for 10–15 seconds to soften.
Unfrosted cupcakes can be frozen for up to 2 months; thaw before glazing.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the batter.

Can I make these cupcakes gluten-free?

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

Do they taste very sweet?

No, the honey provides a natural, gentle sweetness balanced by the tart rhubarb.

Can I skip the glaze?

Absolutely, they taste great plain or lightly dusted with powdered sugar.

Can I use yogurt instead of buttermilk?

Yes, plain yogurt or sour cream works as a substitute.

How do I prevent the rhubarb from sinking?

Toss the diced rhubarb in a little flour before folding it into the batter.

Are these cupcakes suitable for kids?

Yes, they’re mildly sweet and kid-friendly.

Can I double the recipe?

Yes, the recipe scales well for larger batches.

What if I don’t have honey?

You can use agave syrup or maple syrup, though the flavor will change slightly.

Can I make mini cupcakes?

Yes, just reduce baking time to about 12–15 minutes.

Conclusion

Rhubarb Honey Cupcakes are a charming and flavorful way to celebrate rhubarb season. With their soft crumb, natural sweetness, and beautiful tang, they’re an elegant addition to any dessert table. Whether glazed or simply served as-is, these cupcakes are sure to impress with their balanced taste and seasonal flair.