Name: Rhubarb Jam Filled Cupcakes with Rhubarb Buttercream
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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

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!

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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.

If you're looking for another beautiful cupcake recipe, check out these Unicorn Cupcakes! They are so fun!

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

Thanks so much for visiting our family owned blog!

What are the ingredients in this recipe?

Rhubarb

Granulated sugar

Lemon

All purpose flour

Baking powder

Milk

Vegetable oil

Vanilla extract

Large egg

Hot water

Butter

Confectioners’ sugar

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.

More rhubarb recipes you might like:

This recipe is ready in these steps:

Full recipe below

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

I hope you enjoy this recipe as much as we did!

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

For the Jam Filling:
Set a large saucepan over medium heat and add in the rhubarb, sugar, and lemon zest (but not the lemon juice).
Cook for 8-10 minutes, or until the mixture has started to boil and thicken.
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.
Once the jam has thickened, remove it from heat and stir in the lemon juice.
Transfer to a container and allow to cool completely in the fridge (at least 2 hours).
For the Cupcake:
After the jam (above) has cooled, proceed to making the cupcakes.
Preheat the oven to 350F and line 12 muffin cups with liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In a small bowl, whisk together the milk, vegetable oil, vanilla, egg, and water.
Add the wet ingredients to the dry and mix until just combined.
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.
Set on a cooling rack and allow to come to room temperature before icing (below).
For the Buttercream:
While the cupcakes are cooling, prepare the buttercream.
Using a hand or stand mixer, mix together the butter, vanilla, and rhubarb jam (above) on medium speed until smooth.
On low speed, add in the confectioners’ sugar slowly and mix until it becomes light and smooth-- about 3 minutes.
Assemble:
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.
Frost with the rhubarb buttercream and serve.
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.