Description
Delicious and fluffy rhubarb cupcakes topped with creamy buttercream, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup rhubarb, diced
- 1/2 cup honey (for jam)
- 1 cup butter, softened (for buttercream)
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and line your cupcake pan with liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar together until light and fluffy in another bowl.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the buttermilk, until just combined.
- Fold in the diced rhubarb gently to ensure even distribution in the batter.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Simmer the diced rhubarb with honey in a saucepan until softened to make the rhubarb honey jam, then let it cool completely.
- Beat the softened butter until creamy for the buttercream, then blend in the powdered sugar, milk, and vanilla until smooth and fluffy.
- Core out a small piece from the center of each cupcake, fill with the rhubarb honey jam, and frost with the buttercream.
Notes
Serve with fresh mint leaves or a drizzle of honey for an elegant touch. Store leftovers in an airtight container at room temperature for 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg