Rhubarb Cupcakes with Honey Buttercream

I love rhubarb season, and if  you’re looking for a fresh way to bake with rhubarb, these Rhubarb Cupcakes with Honey Buttercream are one of my favorite spring desserts. The cupcakes are soft, tender, and filled with juicy bites of tart rhubarb, while the honey buttercream is the right sweet treat with the right amount of natural sweetness without overpowering the fruit.

They’re simple enough for an afternoon treat but pretty enough for birthdays, baby showers, Mother’s Day, or any spring gathering. Even people who aren’t sure they like rhubarb usually end up reaching for a second cupcake.

Because we tested these with Bob’s Red Mill 1:1 Gluten Free Baking Flour, they work beautifully as either gluten-free or traditional cupcakes—no one will know the difference.

Also try these Double Chocolate Rhubarb Cupcakes.

Why You’ll Love These Rhubarb Cupcakes

• Soft, moist cupcakes packed with fresh rhubarb
• Sweet-tart flavor that’s balanced—not overly sweet
• Light honey buttercream instead of heavy frosting
• Easy to make with everyday ingredients
• Works with both gluten-free and all-purpose flour
• Perfect for spring and early summer baking

Ingredients

Cupcakes

• 2¼ cups Bob’s Red Mill 1:1 Gluten Free Baking Flour (or all-purpose flour)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons honey
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ cup plain Greek yogurt
• ⅓ cup milk
• 1¾ cups fresh rhubarb stalks, cut into ½-inch pieces
• 2 tablespoons granulated sugar
• 1 tablespoon flour

Honey Buttercream

• ½ cup (1 stick) unsalted butter, softened
• 2½ cups powdered sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk
• Pinch of salt

Instructions

Prepare the Rhubarb

1. In a small bowl, toss the rhubarb with the 2 tablespoons sugar.
2. Let stand for 15–20 minutes.
3. Drain any excess liquid and toss the rhubarb with the tablespoon of flour.

Make the Cupcakes

1. Preheat oven to 350°F. Line cupcake pans or grease well.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the honey.
5. Add the eggs one at a time, mixing well after each addition.
6. Mix in the vanilla and Greek yogurt.
7. Add half of the flour mixture and mix just until combined.
8. Mix in the milk.
9. Add the remaining dry ingredients to the wet ingredients and mix just until no dry streaks remain.
10. Fold in the prepared rhubarb.
11. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
12. Bake for 20–24 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
13. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Honey Buttercream

1. Beat the butter until smooth and creamy, about 2–3 minutes.
2. Gradually beat in the powdered sugar.
3. Add the honey, vanilla, salt, and 1 tablespoon cream.
4. Beat until light and fluffy, adding additional cream if needed for a smooth, pipeable consistency.
5. Frost the cooled cupcakes.

Notes

• Cut the rhubarb into ½-inch pieces so every cupcake has visible bites of fruit.
• Frozen rhubarb works well. Thaw completely, drain, and pat dry before using.
• Avoid overbaking, especially when using gluten-free flour, to keep the cupcakes soft and moist.
• For the best texture, let the cupcakes come to room temperature before serving if they’ve been refrigerated.

Why Honey and Rhubarb Work So Well Together

Rhubarb has a naturally bright, tangy flavor that pairs beautifully with gentle floral sweetness. Instead of making a very sweet vanilla frosting, I chose honey buttercream because it softens the tartness while still letting the rhubarb shine.

The result tastes light, fresh, and just a little different from your typical cupcake.

Ingredient Notes

Rhubarb

Fresh rhubarb gives the best texture, but frozen works well too. If using frozen rhubarb, thaw it completely, drain off any excess liquid, and pat it dry before folding it into the batter.

Greek Yogurt

Greek yogurt keeps these cupcakes incredibly moist while adding richness without making them heavy.

Honey

A little honey goes into both the cupcakes and the buttercream, adding subtle flavor and helping create a softer crumb.

Bob’s Red Mill 1:1 Gluten Free Baking Flour

This recipe was tested using Bob’s Red Mill 1:1 Gluten Free Baking Flour, but it also works perfectly with regular all-purpose flour.

Tips for Perfect Rhubarb Cupcakes

• Let the rhubarb sit with sugar before adding it to the batter. This softens the rhubarb slightly and removes excess moisture.
• Toss the rhubarb with flour after draining to help keep it evenly distributed throughout the cupcakes.
• Don’t overmix the batter once the flour is added.
• Bake just until a toothpick comes out with a few moist crumbs.
• Cool completely before frosting.

Can I Make These Ahead?

Yes.

The cupcakes can be baked a day ahead and stored tightly covered at room temperature. Frost them the day you plan to serve them for the freshest appearance.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Bring them to room temperature for about 20–30 minutes before serving so the buttercream becomes soft and creamy again.

Unfrosted cupcakes freeze well for up to 2 months.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Thaw it completely, drain off any excess liquid, and pat it dry before using.

Can I make these with regular flour?
Absolutely. Substitute an equal amount of all-purpose flour.

Can I make these ahead of time?
Yes. Bake the cupcakes one day ahead and frost before serving.

Can I freeze them?
Yes. Freeze the unfrosted cupcakes for up to 2 months. Thaw overnight and frost after they have completely come to room temperature.