Why You’ll Love This Recipe

Sweet & Tangy Rhubarb Honey Cupcakes are soft, moist, and bursting with the natural tartness of rhubarb balanced by the floral sweetness of honey. These cupcakes are easy to make, beautifully flavored, and perfect for spring and summer events—from brunches to garden parties—offering a unique twist on classic cupcakes.

ingredients

Sweet & Tangy Rhubarb Honey Cupcakes Recipe 10 Sweet & Tangy Rhubarb Honey Cupcakes are soft, moist, and bursting with the natural tartness of rhubarb balanced by the floral sweetness of honey. These cupcakes are easy to make, beautifully flavored, and perfect for spring and summer events—from brunches to garden parties—offering a unique twist on classic cupcakes.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes

all-purpose flourbaking powderbaking sodasaltcinnamon (optional)eggsplain Greek yogurt or sour creamhoneyvegetable oilvanilla extractchopped fresh rhubarb

For the honey frosting

unsalted butter (softened)powdered sugarhoneyvanilla extractmilk or cream (as needed)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.

In another bowl, whisk the eggs, yogurt, honey, oil, and vanilla until smooth.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in the chopped rhubarb gently.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the butter until fluffy, then gradually add powdered sugar.

Mix in the honey and vanilla, then add a splash of milk or cream if needed to reach desired consistency.

Frost the cooled cupcakes and garnish with a slice of rhubarb, edible flowers, or a drizzle of honey if desired.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18–22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour

Variations

Add orange or lemon zest to the batter for a citrus kick.

Top with candied rhubarb or crushed pistachios for added texture.

Use whole wheat flour for a heartier, more wholesome cupcake.

Swap frosting for a honey glaze for a lighter finish.

storage/reheating

Store Rhubarb Honey Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.Bring refrigerated cupcakes to room temperature before enjoying.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain well before folding into the batter.

Is honey the only sweetener?

Yes, for this recipe—honey provides natural sweetness and moisture.

Can I make these gluten-free?

Yes, use a gluten-free 1:1 flour blend designed for baking.

Do they need frosting?

No, they’re delicious on their own or with a simple dusting of powdered sugar.

Can I make mini cupcakes?

Yes, reduce baking time to 10–12 minutes and check for doneness.

Can I make the frosting ahead?

Yes, refrigerate and bring to room temperature before using.

Can I reduce the sweetness?

Reduce the honey slightly or use less frosting for a milder version.

Is this a dense or light cupcake?

They are moist with a tender, slightly dense crumb—perfectly balanced.

What’s the best way to chop rhubarb?

Slice into small, even pieces so it distributes well in the batter.

Can I substitute yogurt?

Yes, sour cream or buttermilk also works well.

Conclusion

Sweet & Tangy Rhubarb Honey Cupcakes are a delightful celebration of seasonal flavor with a moist texture and balanced sweetness. Whether dressed up with honey frosting or served simply, they offer a unique and satisfying treat that’s sure to impress.