These Rhubarb Honey Cupcakes are a delightful balance of tart rhubarb and sweet honey, topped with a light honey buttercream for a springtime treat.

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Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a separate large bowl, beat the butter, honey, and sugar until light and fluffy.
Add eggs one at a time, beating well after each, then mix in vanilla.
Mix in the sour cream until combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the chopped rhubarb gently.
Spoon the batter into cupcake liners about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely on a wire rack.
For the frosting, beat the butter and honey until smooth, then gradually add powdered sugar.
Add milk as needed to reach desired consistency and beat until fluffy.
Frost cooled cupcakes and serve.