Why You’ll Love This Recipe

Rhubarb Honey Cupcakes bring together the tart brightness of fresh rhubarb and the floral sweetness of honey in a soft, moist cupcake. Perfect for spring and summer, these cupcakes offer a unique flavor profile that’s both refreshing and comforting. Topped with a honey-kissed frosting, they make a lovely addition to brunches, picnics, or teatime.

ingredients

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

fresh rhubarbhoneyall-purpose flourunsalted buttergranulated sugarsour creamvanilla extracteggsbaking powdersaltpowdered sugar (for frosting)cream cheese (for frosting)

directions

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

Chop the rhubarb into small pieces and set aside.

In a bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the honey and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture in batches, alternating with sour cream, until just combined.

Fold in the chopped rhubarb gently.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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

Let cupcakes cool completely before frosting.

To make the frosting, beat together cream cheese, butter, honey, and powdered sugar until smooth and fluffy. Pipe or spread over cooled cupcakes.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use orange zest in the batter for a citrusy note.

Swap sour cream with Greek yogurt for a tangier base.

Top with candied rhubarb for an elegant touch.

Add chopped nuts like almonds or pistachios for crunch.

storage/reheating

Store Rhubarb Honey Cupcakes in an airtight container in the fridge for up to 4 days.
Allow them to come to room temperature before serving.
To freeze, wrap unfrosted cupcakes individually and store for up to 2 months. Frost after thawing.

FAQs

Can I use frozen rhubarb?

Yes, just make sure it’s thawed and drained well to avoid excess moisture.

Is the honey flavor strong?

It’s subtle and floral—balancing the tartness of the rhubarb beautifully.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

What’s the texture like?

These cupcakes are soft, moist, and slightly dense due to the fruit.

Can I use a different frosting?

Absolutely—whipped cream, vanilla buttercream, or even mascarpone all work well.

Are these cupcakes very sweet?

No, they’re mildly sweet with a tart edge from the rhubarb.

Can I double the recipe?

Yes, this recipe doubles well for larger gatherings.

Do I need to peel rhubarb?

No, just trim and wash it well; the skin softens during baking.

Can I add spices?

Cinnamon or cardamom add a warm twist if desired.

Can I make them ahead?

Yes, bake them a day ahead and frost the next day for best texture.

Conclusion

Rhubarb Honey Cupcakes are a delightful fusion of tart and sweet, offering a unique twist on classic cupcakes. Whether served at a garden party or simply enjoyed with tea, their seasonal charm and gentle flavor make them a treat worth baking again and again.