Deliciously moist rhubarb honey cupcakes with a subtle tartness from rhubarb and natural sweetness from honey, perfect for spring and summer treats.

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Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, cream the butter, honey, and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Stir in sour cream until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped rhubarb.
Divide the batter evenly among 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 cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use fresh rhubarb for best flavor, but frozen can be substituted—just thaw and drain well.
Top with honey buttercream or whipped cream for an extra touch.
Store cupcakes in an airtight container for up to 3 days.