Description
These Rhubarb Honey Cupcakes are a delightful spring treat that perfectly balances the tartness of fresh rhubarb with the sweetness of honey. Moist and flavorful, these cupcakes are sure to impress at any gathering.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/3 cup honey
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup finely chopped fresh rhubarb
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sweeteners: In a large mixing bowl, beat the butter, honey, and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry: Add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Fold in the chopped rhubarb.
- Bake: Divide the batter among the cupcake liners and bake for 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
Notes
- Top with honey cream cheese frosting or powdered sugar.
- For a sweeter variation, mix in some strawberries with the rhubarb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
