Rhubarb Vanilla Cupcakes - These airy vanilla cupcakes are made with a real spring vegetable: rhubarb. They are very airy, with small chunks of rhubarb sweetened in honey and vanilla. A delicious dollop of cream with a topping of fresh sweet rhubarb and some syrup makes this an irresistible sweet treat!
Rhubarb Vanilla Cupcakes
The rhubarb season is back in full swing. One of the joys of spring anyway. And besides the asparagus and strawberries, it's one of the joys that I look forward to.
And although rhubarb has a sour taste, it is perfect for sweet dishes. So vegetables in your dessert. Rhubarb is the most delicious at the beginning of the season. Then it is slightly acidic and later in the season that acidity will increase and you will also need more and more sweetness to compensate.
The rhubarb used in this cupcake is sweetened in a mixture of honey, vanilla, and sugar. Mix a small part into the batter. The rest is used as a topping, just like the syrup. A delicious slightly sweet treat to enjoy!
What do you need for Rhubarb Cupcakes
For the preparation of these Rhubarb Vanille Cupcakes you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Rhubarb - Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). The rhubarb season runs from (late) March to June 21st (the longest day of the year). The later the rhubarb is harvested, the sourer it is (and the more sugar you need to add). Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them).
- Flour - You can use regular all purpose flour for these cupcakes.
- Baking powder and baking soda - These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that's a less powerful rising agent and your batter will become denser.
- Eggs - Use eggs size L (approx. 2 oz. per egg). Make sure the eggs are at room temperature, this will allow them to mix better with the batter and make it fluffier.
- Sugar - "Normal" sugar. Sometimes it is advised to use fine sugar. That dissolves better in the cupcakes. I've tried it, but it doesn't matter much for the end result.
- Vanilla Extract - If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time).
- Honey - Honey has its own full floral taste. In combination with the vanilla, a delicious combination as sweetener for the rhubarb.
- Butter - Butter, unsalted. Remove the butter from the refrigerator half an hour before use so that it is at room temperature.
- Sour Cream - In addition to adding moisture to the batter without making it too thin, it also sets the baking soda to work (which needs an acid to activate).
- Cream and confectioner's sugar - Whipped together this makes a delicious cream topping.
How to prepare Cupcakes with Rhubarb
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Make the batter by beating butter with sugar until fluffy. Add the eggs and vanilla extract while mixing. Mix in the flour and sour cream.
- Place the sugar, honey and water in a saucepan.
- Add the rhubarb pieces. Bring to a boil and simmer for 5 minutes.
- Fold in ⅓ part of the sweetened rhubarb pieces into the batter.
- Divide the batter into the muffin tin and bake in the center of the preheated oven (330 °F / 170°C) for 20 to 25 minutes until golden brown.
- Let the cupcakes cool to room temperature. Whip the cream with confectioner's sugar until stiff and pipe a swirl on each cupcake. Spoon some rhubarb pieces on the cream and pour some syrup on top. Serve!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Hand Mixer
- cupcake and muffin pan
- 10 oz. rhubarb
- 1 cup sugar
- 1 tablespoon honey
- 1 cup water
- 1 teaspoon vanilla extract
- 1¼ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ stick butter unsalted, room temperature
- ¾ cup sugar
- 2 eggs size L
- 1 teaspoon vanilla extract
- ⅖ cup sour cream
- 1 cup cream
- 2 tablespoons confectioners sugar
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 330 °F (170 °C).
- Line a baking tray with paper cupcake liners.
- Wash the rhubarb and cut it into fine half-moons (approx. ¼ inch (½ cm) thick).10 oz. rhubarb
- Put the rhubarb together with sugar, honey, water, and the vanilla extract in a saucepan and bring to a boil.1 cup sugar, 1 tablespoon honey, 1 cup water, 1 teaspoon vanilla extract
- Simmer for 5 minutes and then cool to room temperature.
- In the first bowl, mix the flour, baking soda, baking powder, and salt well with a fork.1¼ cup flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a second bowl, mix the butter with the sugar, and with a mixer, mix it light yellow and fluffy in about 3 minutes.¾ cup sugar, ⅔ stick butter
- Add the eggs one at a time while continuing to mix. Do not add the next egg until the first egg has been taken up.2 eggs
- Also, mix in the vanilla extract.1 teaspoon vanilla extract
- Turn the mixer low and mix the contents of the first bowl, the flour mixture, into the batter.
- Finally, add the sour cream and mix.⅖ cup sour cream
- Turn off the mixer and with a spatula gently fold ⅓ of the rhubarb into the batter.
- Divide the batter over the cupcake forms and put the tin in the oven. Bake for 20-25 minutes.
- Allow cooling to room temperature.
- Beat the cream with the confectioner's sugar until stiff.1 cup cream, 2 tablespoons confectioners sugar
- Transfer the cream to a pastry bag.
- Just before serving, pipe a swirl of whipped cream onto the cupcake and spread pieces of rhubarb on top.
Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). 2. - Sour cream Besides adding moisture to the batter without making it too thin, it also gets the baking soda to work (which needs an acid to activate). 3.- Baking Powder and Baking Soda These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that's a less powerful rising agent and your batter will become denser. 4.- Vanilla Extract If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe, you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time). 5. - Oven When you use a conventional oven, set the temperature to 330 °F (170 °C). In a convection oven, 300 °F (150 °C) is sufficient. 6. - Storage
- Room temperature - Store the cupcakes without cream topping at room temperature for up to 2 days.
- With topping or when very warm - store in the fridge for up to 3 days. They will change their structure slightly due to the humidity in the refrigerator, but they are still very tasty. Remove from the refrigerator 30 minutes before serving.
- Frozen (only without topping ) - Wrap in plastic wrap and then in a freezer box. This way the cupcakes stay good for up to 3 months.