Hot Eats and Cool Reads: Homemade Rhubarb Jam Filled Vanilla Cupcakes with Rhubarb Buttercream Frosting Recipe

May 4, 2021

Homemade Rhubarb Jam Filled Vanilla Cupcakes with Rhubarb Buttercream Frosting Recipe

These gorgeous and heavenly rhubarb filled cupcakes are made completely from scratch, including rhubarb jam, rhubarb buttercream and vanilla cupcakes. A very special springtime treat!


Homemade Rhubarb Jam Filled Cupcakes with Rhubarb Buttercream Frosting


One cupcake with white sprinkles


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cupcake with filling


I'm SO excited to share another new rhubarb recipe with all you today!

These rhubarb cupcakes are something special, very special. I guarantee you'll want to share them with friends and family at any special occasion, or just because.

They start off with homemade vanilla cupcakes, homemade rhubarb jam and homemade rhubarb buttercream!

The texture of these cupcakes is so light and fluffy and if you're crazy about rhubarb like I am, then you will absolutely love the rhubarb jam filling the cupcake and mixed in with the frosting.

I'm usually all for the old school rhubarb recipes, the ones you find in grandma's recipe box or the local church cookbook from 1985, but I completely fell in love with these cupcakes.


Keep scrolling for tips, process photos, additional rhubarb recipes and more! 

Thanks so much for visiting our family owned blog!


Cupcakes on a wire rack with filling


What are the ingredients in this recipe?


three sets of ingredients


  • Rhubarb: Rhubarb is a perennial vegetable, though it is usually used as a fruit in desserts and jams. You use only the stalks of the rhubarb plant and they have a rich, tart flavor. The leaves of the rhubarb plant are poisonous, so make sure that they are not ingested. Rhubarb contains calcium, potassium and vitamin C.
  • Granulated sugar
  • Lemon
  • All purpose flour: It's a combination of hard and soft wheats. Bleached flour provides a softer texture. It's versatile and you can bake most anything with it!
  • Baking powder: It's a dry leavening agent, with a shelf life about 9-12 months. Baking powder is used to increase the volume and lighten the texture of baked goods by causing bubbles in a wet mixture. Baking powder is usually made with a combination of baking soda, cream of tartar and cornstarch. Once opened baking powder should be used within six months because it loses its potency and power.
  • Milk: Cow’s milk is made of lactose, water, fat, proteins and minerals and is a great source of calcium, vitamin D and potassium. The percentage of those ingredients can vary depending on the species, breed and the food they eat.
  • Vegetable oil
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
  • Large egg
  • Hot water
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Confectioners’ sugar: Also known as powdered sugar or icing sugar. It is finely ground by milling, and is used for frostings or dusted onto food to add sweetness or decoration. You can use store bought or also make it yourself!


Recipe tips:

  • If your jam hasn’t thickened enough to coat the back of a spoon after 20 minutes, stir in 2 teaspoons of cornstarch and cook for another 5 minutes. 
  • This cupcake batter will be super thin— that’s okay! It makes the softest cupcakes and it’s delicious! 
  • Store any leftover cupcakes in an airtight container in the fridge for up to three days.
  • If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.



hand holding cupcake


More rhubarb recipes you might like:



This recipe is ready in these steps:


process photo collage


Full recipe below


frosted cupcakes on a wire rack


You can add or substitute with these ingredients:


  • almond extract instead of vanilla
  • any flavor jam instead of rhubarb jam
  • lemon extract instead of vanilla
  • orange juice and zest instead of lemon


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one cupcake next to a gray towel


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Rhubarb Jam Filled Cupcakes with Rhubarb Buttercream

Rhubarb Jam Filled Cupcakes with Rhubarb Buttercream

Yield: 12 Cupcakes
Author: Hot Eats and Cool Reads
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

  • For the Jam Filling:
  • 4 cups rhubarb, cut in ½” chunks
  • 1 cup granulated sugar
  • 1/2 lemon, juiced and zested
  • For the Cupcake:
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • ⅓ cup hot water
  • For the Buttercream:
  • ½ stick butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup rhubarb jam (see above)
  • 2 cups confectioners’ sugar

Instructions

  1. For the Jam Filling:
  2. Set a large saucepan over medium heat and add in the rhubarb, sugar, and lemon zest (but not the lemon juice).
  3. Cook for 8-10 minutes, or until the mixture has started to boil and thicken.
  4. Cover the pan and allow it to cook for 10 minutes to thicken even more-- make sure to stir a few times so it doesn’t burn on the bottom.
  5. Once the jam has thickened, remove it from heat and stir in the lemon juice.
  6. Transfer to a container and allow to cool completely in the fridge (at least 2 hours).
  7. For the Cupcake:
  8. After the jam (above) has cooled, proceed to making the cupcakes.
  9. Preheat the oven to 350F and line 12 muffin cups with liners.
  10. In a large bowl, whisk together the flour, sugar, and baking powder.
  11. In a small bowl, whisk together the milk, vegetable oil, vanilla, egg, and water.
  12. Add the wet ingredients to the dry and mix until just combined.
  13. Fill each muffin cup ½ way full and bake for about 15 minutes or until the tops turn golden brown and an inserted toothpick comes out clean.
  14. Set on a cooling rack and allow to come to room temperature before icing (below).
  15. For the Buttercream:
  16. While the cupcakes are cooling, prepare the buttercream.
  17. Using a hand or stand mixer, mix together the butter, vanilla, and rhubarb jam (above) on medium speed until smooth.
  18. On low speed, add in the confectioners’ sugar slowly and mix until it becomes light and smooth-- about 3 minutes.
  19. Assemble:
  20. Scoop about 1 teaspoon out of the center of each cupcake. Fill with a teaspoon of rhubarb jam and cover the with the piece of cupcake that you removed.
  21. Frost with the rhubarb buttercream and serve.
  22. Store any leftover cupcakes in an airtight container in the fridge for up to three days.

Notes:

If your jam hasn’t thickened enough to coat the back of a spoon after 20 minutes, stir in 2 teaspoons of cornstarch and cook for another 5 minutes. 


This cupcake batter will be super thin— that’s okay! It makes the softest cupcakes and it’s delicious!


If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.


Nutrition Facts

Calories

329.69

Fat (grams)

6.29

Sat. Fat (grams)

1.24

Carbs (grams)

67.12

Fiber (grams)

1.18

Net carbs

65.93

Sugar (grams)

53.62

Protein (grams)

2.39

Sodium (milligrams)

67.09

Cholesterol (grams)

18.86

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.




pinterest photo of cupcake



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