Experience love at first bite with these sweet and tangy rhubarb cupcakes, perfectly frosted with creamy vanilla rhubarb buttercream. Bursting with fresh rhubarb flavor, these whimsical treats 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.
– makes about 24 servings –
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
- Add reserved rhubarb sauce to a large bowl along with 1 stick butter. Beat with a mixer until smooth.
- Mix in the vanilla extract and slowly add in the powdered sugar, 1 cup at a time. When all the powdered sugar is incorporated, 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.
If you’re looking for a gluten-free option, check out these Very Vanilla Valentine’s Day Funfetti cupcakes.