Description

These sweet and tangy rhubarb honey cupcakes are soft, moist, and bursting with spring flavor, combining the tartness of fresh rhubarb with the floral sweetness of honey in a tender crumb.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, softened
1/2 cup honey
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or sour cream
1 cup finely chopped fresh rhubarb
Optional: Honey buttercream or cream cheese frosting for topping

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
In a large bowl, cream together butter, honey, and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and yogurt, mixing until smooth.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Fold in chopped rhubarb.
Divide batter evenly among muffin cups, filling about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost with honey buttercream or cream cheese frosting if desired.

Notes

Use pink rhubarb for a more colorful presentation.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
These cupcakes are delicious with or without frosting.

Nutrition

Serving Size: 1 cupcake (unfrosted)
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg