Rhubarb Honey Filled Cupcakes (Print Version)
# Ingredients:
→ Rhubarb Honey Sauce
01 -
4 cups chopped rhubarb stalks
02 -
1/4 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
2 tablespoons water
05 -
1/2 teaspoon vanilla extract
06 -
1/4 cup honey
→ Cupcake
07 -
1 cup salted butter
08 -
1 1/2 cups granulated sugar
09 -
2 large eggs
10 -
3/4 cup sour cream
11 -
1 cup milk
12 -
2 teaspoons vanilla extract
13 -
1 teaspoon salt
14 -
2 1/2 cups cake flour
15 -
1/2 teaspoon baking soda
16 -
1 1/2 teaspoons baking powder
→ Rhubarb Buttercream
17 -
1 stick butter, softened
18 -
1/2 cup rhubarb sauce (cooled)
19 -
1 teaspoon vanilla extract
20 -
4 cups powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large saucepan over medium-high heat, combine chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally, for about 10 minutes until the rhubarb softens and the sauce thickens. Remove from heat, stir in honey and vanilla extract, and set aside to cool.
03 -
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla extract, milk, and sour cream, blending until smooth. Gradually add the dry ingredients (salt, cake flour, baking soda, and baking powder) and mix until just combined with minimal lumps.
04 -
Line cupcake pans with paper liners. Fill each cup 3/4 full with batter. Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
05 -
In a bowl, beat 1/2 cup of rhubarb sauce with softened butter until smooth. Mix in vanilla extract, then slowly add powdered sugar one cup at a time. Continue mixing until the buttercream is light and airy. Transfer to a piping bag fitted with a tip.
06 -
Using a small scoop, remove the center of each cooled cupcake. Fill the cavity with 2 teaspoons of rhubarb honey jam and replace the cupcake piece. Pipe buttercream onto each cupcake in a decorative swirl.
07 -
Store cupcakes in an airtight container at room temperature.
# Notes:
01 -
Use full-fat sour cream for the best texture, or substitute with plain Greek yogurt as needed.
02 -
Replace 2 1/2 cups cake flour with 2 1/4 cups all-purpose flour and 1/4 cup cornstarch if cake flour is unavailable, though the texture will differ.
03 -
The recipe yields a large batch of 24 cupcakes, but it can be halved for smaller portions.