Description
Delight in these Rhubarb Honey Cupcakes featuring a moist crumb infused with fresh rhubarb and natural honey sweetness, topped with a luscious honey cream cheese frosting. Perfectly balanced flavors make this a charming springtime dessert.
Ingredients
Scale
Cupcake Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- â…“ cup honey
- ½ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh rhubarb
Honey Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 tablespoons honey
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sweeteners: In a large bowl, beat the softened butter, honey, and granulated sugar together until the mixture becomes light and fluffy, ensuring good incorporation of air for a tender texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the Greek yogurt (or sour cream) and vanilla extract, combining everything thoroughly.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing carefully just until combined to avoid overmixing and maintain cupcake tenderness.
- Fold in Rhubarb: Gently fold the finely chopped fresh rhubarb into the batter, distributing it evenly without deflating the batter.
- Fill Cupcake Liners and Bake: Line a 12-cup muffin tin with paper liners and divide the batter evenly, filling each about three-quarters full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: In a bowl, beat softened cream cheese and butter until smooth. Add honey and vanilla extract, then gradually beat in powdered sugar until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, spread the honey cream cheese frosting evenly on top. Optionally drizzle a little extra honey over the frosted cupcakes for added sweetness and decoration.
Notes
- You can substitute part of the rhubarb with chopped strawberries to add a fruitier twist.
- These cupcakes are best enjoyed within 2 days of frosting but can be stored in the refrigerator for up to 4 days.
