These Rhubarb Honey Cupcakes are a delightful spring treat featuring tart rhubarb and the natural sweetness of honey in a light, moist cupcake.

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Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a small bowl, toss the chopped rhubarb with 1 tbsp of the sugar and set aside.
In a large bowl, cream the butter, remaining sugar, and honey together until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour.
Fold in the rhubarb gently.
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.