Description

These Rhubarb Honey Cupcakes combine the tartness of fresh rhubarb with the natural sweetness of honey, creating a moist and flavorful dessert perfect for spring and summer gatherings.

Ingredients

Units Scale

1 cup chopped fresh rhubarb
1/4 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
Optional: whipped cream or frosting for topping

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a small bowl, mix the chopped rhubarb with honey and set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
Fold in the rhubarb and honey mixture gently.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Top with whipped cream or frosting if desired before serving.

Notes

Use fresh rhubarb for best results, but frozen can be used if thawed and drained well.
Adjust the amount of honey depending on desired sweetness.
These cupcakes store well in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 190
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg