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    Home / Recipes / Course / Dessert

    33 Feb 22, 2013 Dessert  |   Jump to Recipe

    Rhubarb Cupcakes

    This post may contain affiliate links.

    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.

    Rhubarb
    Sliced Rhubarb
    Sugared Rhubarb

    Rhubarb-Lemon Frosting

    Rhubarb Cupcakes

    by Brandon Matzek
    Adapted from the Primrose Bakery.
    5 from 2 votes
    Print Recipe Pin Recipe

    Ingredients
      

    For the stewed rhubarb:

    • 11 oz. rhubarb, rough ends trimmed
    • 1 cup water
    • 3 tablespoons white sugar

    For the cupcakes:

    • 1 stick (1/2 cup) unsalted butter, room temperature
    • 1 cup plus 2 tablespoons white sugar
    • 2 large eggs
    • 1 cup all-purpose flour*
    • 1 cup plus 1 tbsp. self-rising flour*
    • 1 teaspoon ground ginger
    • 1/3 cup milk

    For the rhubarb-lemon frosting:

    • 1 stick (1/2 cup) unsalted butter, room temperature
    • 5 cups powdered sugar*
    • Juice of half a small lemon

    Instructions
     

    • Slice rhubarb widthwise, then place in a medium-sized saucepan with water and 3 tablespoons white sugar. Cook over medium heat until the rhubarb starts to soften and break up, stirring occasionally (6 – 8 minutes). Pour the mixture through a fine-mesh strainer into a clean bowl. Reserve the stewed rhubarb for the cupcakes. Return the stewing liquid to the saucepan and increase the heat to medium-high. Reduce mixture to just under 1/4 cup liquid (9 – 11 minutes). Reserve liquid for the frosting.
    • Preheat oven to 350°F and place a rack in the center of the oven. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and white sugar on medium until pale and smooth (about 5 minutes). Add one egg, mixing until incorporated. Repeat with the other egg.
    • Sift all-purpose flour, self-rising flour and ground ginger into a clean bowl. With the mixer off, add half of the dry ingredients to the bowl with the wet ingredients. Mix on low speed for a few moments then increase to medium and mix until just incorporated. Mix in half of the milk. Repeat with remaining dry ingredients and milk, mixing until well combined. Do not over-mix here.
    • Using a spatula, gently fold in the stewed rhubarb. Line a cupcake tin with twelve cupcake wrappers. Spoon the batter into the wrappers, making them about 2/3 full. Bake in the preheated oven until golden (22 – 24 minutes). Let the cupcakes cool for 10 minutes then transfer to a cooling rack.
    • While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and half of the powdered sugar. Beat on low for a few moments then increase to medium and mix until smooth. Add the reserved rhubarb juice and mix until incorporated. Mix in remaining sugar on low at first then medium until smooth. Add lemon juice then beat on medium until smooth and fluffy. Add more lemon juice to taste. Frost cooled cupcakes with an offset spatula or butter knife.
    • Enjoy! Store cupcakes in an airtight container at room temperature for up to four days.

    Notes

    *Measure these ingredients using the spoon and level method: spoon ingredient into the measuring cup, then level with the back of a knife.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Related articles and recipes:

    Naughty Rhubarb Scones

    Strawberry Rhubarb Pie

    Rhubarb Finds Its Tender Side

    Pickled Rhubarb Stalks

    Strawberry Rhubarb Jam

    33
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: butter, confectioners' sugar, eggs, flour, ginger, lemon, milk, rhubarb, sugar

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      February 22, 2013 at 11:33 am

      I have not had a drop of sugar or dairy all week long = WHAT??!! Well that’s pretty amazing and I can’t wait to hear more about this self-torture. Better you than me 🙂 The cupcakes look awesome!

      Reply
      • Brandon Matzek says

        February 27, 2013 at 9:14 am

        Haha, yeah it’s been a little difficult. Especially with a batch of Lemon Cream Ice Cream sitting in my freezer (from Valentine’s Day)! I just posted some of the recipes I’ve been making 🙂

        Reply
    2. sara says

      February 22, 2013 at 11:33 am

      Totally gorgeous! Love the pink. 🙂 Rhubarb is one of my favorite flavors to bake with – so tasty!

      Reply
      • Brandon Matzek says

        February 27, 2013 at 9:14 am

        Thanks! Yeah, I love the whole sweet-tart thing 🙂

        Reply
    3. Meghan says

      February 22, 2013 at 12:22 pm

      Oh wow. This is amazing! Like evvverrrything else you make! I really wish I could just live in your kitchen.

      And congrats on completing the paleo thing! I reallyyyy don’t think I could hang.

      Reply
      • Brandon Matzek says

        February 27, 2013 at 9:15 am

        Haha, thanks!! Overall, Paleo hasn’t been too bad. Perhaps because I can still eat bacon 🙂

        Reply
    4. Kiran @ KiranTarun.com says

      February 26, 2013 at 12:22 am

      Funny. I’ve never tasted nor cooked with rhubarb before — that looks delicious, nonetheless!

      Reply
      • Brandon Matzek says

        February 27, 2013 at 9:16 am

        It’s quite inedible in its raw form, but it’s really wonderful when cooked with sugar. Pickled rhubarb is also a treat.

        Reply
    5. abby @ teawiththemoon says

      February 26, 2013 at 1:59 pm

      Yum – looks lovely in pink and sounds delicious in rhubarb 🙂 I would be tortured too if I was on paleo while these were around – I hope you survived and could “reward” yourself. 🙂

      Reply
      • Brandon Matzek says

        February 27, 2013 at 9:19 am

        Haha, yes I managed to survive and also enjoyed this tasty reward 🙂 Thanks!!

        Reply
    6. Emily @dishtell.com says

      March 1, 2013 at 5:02 am

      Love rhubarb! Creates such a beautiful color, too. Great post.

      Reply
      • Brandon Matzek says

        March 1, 2013 at 6:56 am

        Thanks Emily!

        Reply
    7. Vanessa says

      March 1, 2013 at 6:35 am

      Congrats on your paleo challenge! I’m paleo and love it, do you think you’ll be posting some paleo recipes soon? 😉

      Reply
      • Brandon Matzek says

        March 1, 2013 at 6:56 am

        Thanks!! Do you have any favorite recipes you’d like to share :)? Here’s a recap of my first week:

        https://www.kitchenkonfidence.com/2013/02/paleo-recipes-week-of-february-18/

        Reply
    8. laurasmess says

      March 10, 2013 at 1:12 am

      Hi Brandon… argh, all of my friends are joining the Paleo challenge and I’m scared I’ll eventually be eating desserts all by myself! Hm. I guess that wouldn’t be a bad thing if I got to eat a whole batch of these rhubarb cupcakes. They look incredible… I am a big fan of rhubarb and I’ve used it in everything from frangipane tarts to a rhubarb and apple sauce for pork. I’ve never tried cupcakes or icing before… definitely need to change that. Thanks for sharing your recipe (in spite of the deprivation and pain!)

      Reply
      • Brandon Matzek says

        March 13, 2013 at 4:29 pm

        Haha thanks Laura! At least I get to enjoy some desserts over the weekend 🙂

        Reply
    9. Rosie @ Blueberry Kitchen says

      March 10, 2013 at 10:23 am

      Oh these look gorgeous, I love the pink frosting!

      Reply
      • Brandon Matzek says

        March 13, 2013 at 4:31 pm

        Thanks Rosie :)!

        Reply
    10. Carole says

      April 25, 2013 at 4:50 pm

      Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

      Reply
    11. Kathy H says

      May 12, 2015 at 2:55 pm

      You know, I read through this pageful of comments… every one of them says the recipe looks fantastic. Did ANYONE try them?

      Reply
    12. Kayla says

      August 14, 2015 at 8:44 am

      Any suggestions for using frozen rhubarb? We freeze it after it’s in the garden. I can imagine it would change the water ratio?

      Reply
      • Brandon Matzek says

        August 19, 2015 at 1:46 pm

        Hi Kayla, I’ve never made this with frozen rhubarb, so I’m not 100% sure, BUT I don’t think it should make too much of a difference. You may just have to simmer the liquid a bit more to get it reduced down to 1/4 cup. Enjoy!

        Reply
    13. solsdottir says

      May 8, 2016 at 7:19 am

      I’m in northern Canada, and the rhubarb is just sprouting. When it’s up I’m going to try this, it sounds so good!

      Reply
    14. Leslie says

      May 17, 2018 at 8:48 am

      I just found this recipe and after looking at many, this sounds the most exciting! Am going to try it today… I am looking forward to reading your blog and trying other recipes. Clearly you are the kind of food writer that loves food and I will look forward to trying your recipes!

      Reply
    15. Leslie says

      May 18, 2018 at 9:55 am

      Hi Brandon,
      I made the cupcakes yesterday. The frosting is absolutely magnificent. It has the right combination of tartness and sweetness. Delicious. I would use this in other recipes—like a tea cookie or a shortbread cookie. Or perhaps on a pound cake. It would look pretty with a little yellow food coloring and some red sprinkles. Very decadent.

      My cupcakes turned out too dry. I am sure it has more to do with my cooking than your recipe.

      I am looking forward to trying other recipes of yours.
      Leslie

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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