Looking at this plate of rosy-hued Rhubarb Cupcakes is 100% torture right now. Ok I know I’m being a bit dramatic, but I’m on day 5 of a 5 day Paleo challenge, and I have not had a drop of sugar or dairy all week long (more details coming soon). As I was searching through my picture archives a few days ago, I unearthed this recipe, and realized that I never shared it on KK. Rude! So here it is. Studded with flecks of stewed rhubarb, these ginger-scented cakes are topped with vibrant rhubarb-lemon buttercream frosting. When I say this frosting is vibrant, I mean that it really does have a snap. The rhubarb stewing liquid is reduced to a thick syrup then mixed with lemon into a creamy buttercream base. So. Yum.
I’m taking a break from eating Paleo on Saturday and Sunday, and I already have several stalks of bright rhubarb sitting in my fridge destined for these cupcakes. I deserve a little treat after completing such a rigorous challenge, right? Continue reading for the recipe.