Rhubarb Cupcakes

Gather the Ingredients for rhubarb jam - * Rhubarb * Granulated sugar * Lemon juice * Lemon zest

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.

Gather the ingredients for the vanilla cupcakes - * All-purpose flour * Granulated sugar * Baking powder * Milk * Vegetable oil * Vanilla extract * Egg * Hot water

– Preheat the oven to 350 degrees F 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.  It will be a very wet batter.

Fill each muffin tin 1/2 way full and bake for about 15 minutes or until  the tops turn golden brown and an inserted toothpick comes out clean.

Gather the ingredients for rhubarb buttercream - * Powdered sugar * Butter * Rhubarb jam (made earlier)

– 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.

Scoop about 1 teaspoon out of the center of each cupcake.

Fill with a teaspoon of rhubarb jam and cover 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.

Full recipe at mildlymeandering.com