Why You’ll Love This Recipe

Rhubarb Honey Cupcakes are a sweet-tart treat that perfectly balances the tangy flavor of rhubarb with the natural sweetness of honey. These moist and fluffy cupcakes are a springtime favorite, offering a unique twist on traditional fruit cupcakes. Topped with a light honey frosting or enjoyed plain, they make a lovely dessert or snack with a cup of tea.

ingredients

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

all-purpose flourbaking powderbaking sodasaltground cinnamoneggssour creamhoneyunsalted buttervanilla extractchopped fresh rhubarbsugar

directions

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

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

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

Beat in the eggs, one at a time, followed by the honey and vanilla extract.

Add the dry ingredients alternately with the sour cream, mixing just until combined.

Gently fold in the chopped rhubarb.

Scoop the batter into the prepared 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.

Optional: Frost with a honey cream cheese frosting or a light whipped topping.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 20 minutesTotal time: 55-60 minutes

Variations

Add chopped walnuts or pecans for a nutty crunch.

Use orange zest in the batter for a citrusy depth.

Top with rhubarb compote instead of frosting for an extra tangy finish.

Substitute half the rhubarb with strawberries for a classic flavor combo.

storage/reheating

Store Rhubarb Honey Cupcakes in an airtight container at room temperature for up to 2 days.Refrigerate for up to 5 days for longer freshness.To reheat, microwave each cupcake for 10 seconds to restore softness.

FAQs

Can I use frozen rhubarb?

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

Is the honey flavor strong?

It adds a gentle sweetness without overpowering the rhubarb.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend.

What kind of frosting goes best?

A honey cream cheese or vanilla buttercream pairs wonderfully.

Can I skip the frosting?

Absolutely, they’re delicious on their own or with a dusting of powdered sugar.

Can I make mini cupcakes?

Yes, reduce the baking time to 10-12 minutes.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and sweetness.

Can I use Greek yogurt instead of sour cream?

Yes, it’s a great substitute with similar moisture and tang.

Do these freeze well?

Yes, freeze unfrosted cupcakes for up to 2 months. Thaw before serving.

Can I use other fruit?

Chopped apples or berries can be swapped in, though flavor will change.

Conclusion

Rhubarb Honey Cupcakes are a charming, flavorful dessert that highlights the bright tang of rhubarb with the comforting sweetness of honey. Perfect for spring gatherings or an everyday treat, they offer a deliciously moist bite every time. Give them a try and enjoy this delightful seasonal twist on a classic cupcake.