Bursting with fresh flavor, these sweet rhubarb cupcakes frosted with vanilla rhubarb buttercream are as charming as they are delicious. Ideal for a romantic dinner or a fun Valentine’s party, these cupcakes are sure to impress anyone you share them with.
Sweetheart Rhubarb Romance Cupcakes
Yield: about 24 cupcakes
Ingredients
Rhubarb Honey Sauce:
- 15 oz can rhubarb, sauce reserved
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons water
- 1/2 teaspoons vanilla extract
- 1/4 cup honey
Cupcake:
- 1/2 cup salted butter
- 1 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/2 cups cake flour
- ½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
Rhubarb Buttercream:
- 1 stick butter softened
- 1/2 cup rhubarb sauce
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
Rhubarb Honey Jam:
- Drain the can of rhubarb and save juice for later.
- In a blender, add the rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt, honey, and vanilla extract and blend until smooth.
Cupcakes:
- Preheat oven to 350°.
- Meanwhile, in a large bowl, beat the butter and sugar until smooth.
- Add the egg, vanilla extract, milk and sour cream and blend until smooth.
- Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
- In lined cupcake pans, fill each cup ¾ full.
- Bake at 350° for 25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
Buttercream:
- Beat reserved rhubarb sauce and 1 stick of butter until smooth.
- Mix in the vanilla extract and slowly add in the powdered sugar, 1 cup at a time. Beat on high until the buttercream is light and airy.
- Add the buttercream to a piping bag with a piping tip.
Cupcake Assembly
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After your cupcakes are cooled to room temperature, it’s time to fill them. Scoop about 1 Tablespoon out of the center of each cupcake. Fill with two teaspoons of rhubarb jam and cover the with the piece of cupcake that you removed.
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Pipe a swirl of buttercream on top of each cupcake. Store in an airtight container.
Gluten-free dessert: Very Vanilla Valentine’s Day Funfetti cupcakes