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Soft, tender, and filled with juicy bites of tart rhubarb, while the honey buttercream adds just the right amount of natural sweetness without overpowering the fruit.

Rhubarb Cupcakes with Honey Buttercream

Cassie N.
The cupcakes are soft, tender, and filled with juicy bites of tart rhubarb, while the honey buttercream adds just the right amount of natural sweetness.
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Prep Time 25 minutes
Cook Time 22 minutes
50 minutes
Course Dessert
Cuisine American
Servings 12

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 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
  • Pinch of salt

Instructions
 

  • Prepare the Rhubarb
  • In a small bowl, toss the rhubarb with the 2 tablespoons sugar.
  • Let stand for 15–20 minutes.
  • Drain any excess liquid and toss the rhubarb with the tablespoon of flour.
  • Make the Cupcakes
  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3–4 minutes.
  • Beat in the honey.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla and Greek yogurt.
  • Add half of the flour mixture and mix just until combined.
  • Mix in the milk.
  • Add the remaining flour mixture and mix just until no dry streaks remain.
  • Fold in the prepared rhubarb.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • 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.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Make the Honey Buttercream
  • Beat the butter until smooth and creamy, about 2–3 minutes.
  • Gradually beat in the powdered sugar.
  • Add the honey, vanilla, salt, and 1 tablespoon cream.
  • Beat until light and fluffy, adding additional cream if needed for a smooth, pipeable consistency.
  • Frost the cooled cupcakes.
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