These delicious hibiscus cupcakes are light and fluffy and perfectly hinted with tart lemon and floral hibiscus. They are generously topped with hibiscus buttercream frosting.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
These hibiscus cupcakes are as delicious as I had imagined they would be. Hibiscus gives a subtle but distinct floral, slightly tart flavor. Hibiscus buttercream frosting is the perfect luscious compliment!
If you are looking for another hibiscus recipe, try my hibiscus chocolate chip cookies. For more delicious cupcake recipes, make these strawberry filled cupcakes or these lemon lavender blackberry cupcakes!
Why This Recipe Works
- These cupcakes are perfectly hinted with lemon and hibiscus. They have a delightful unique flavor.
- They are soft and moist!
- This hibiscus buttercream is super luscious. It enhances the hibiscus flavor of the cupcakes! For another delicious cupcake recipe, try my blueberry filled cupcakes.
- These cupcakes are very easy to make.
Ingredients
Below are some useful notes about some of the ingredients for these hibiscus cupcakes.
- Dried hibiscus– Dried hibiscus is most commonly used to make tea in many countries. You can find dried hibiscus online or in spice stores and international stores.
- Unsalted butter- The butter for the cupcakes is melted and steeped with hibiscus for flavor. Allow butter to come to room temperature before using. Use slightly cold butter for the frosting.
- Flour- Spoon your all-purpose flour into your measuring cup. Avoid dredging the measuring cup in the flour. This can cause you to use too much flour and can result in dry cupcakes.
- 2 Eggs- Use 2 large, room temperature eggs. Eggs add richness and structure to these cupcakes.
- Milk- Use room temperature full fat milk.
- Lemon– We will use both lemon zest and juice.
- Powdered sugar- Sift your powdered sugar to prevent bumps in the frosting.
See recipe card below for full list of ingredients.
Substitutions & Variations
- Milk- Use low fat milk instead of whole milk.
- Hibiscus- I wouldn’t recommend making hibiscus cupcakes without hibiscus.
Instructions
Step 1: Steep the hibiscus in the butter. Crush the hibiscus using a mortar and pestle or a spice grinder. Combine the hibiscus and butter in a saucepan over medium heat. Stir occasionally as the butter melts. When it begins to sizzle around the edges, remove from heat. Pour butter into a glass measuring cup or heat proof bowl to cool to room temperature.
Step 2: In a large mixing bowl, whisk to combine the butter, sugar, and lemon zest.
Step 3: Whisk in the eggs and egg white one at at time. Whisk in the vanilla.
Step 4: Stir the dry ingredients alternatively with the milk into the wet ingredients using a large spatula. Avoid overmixing.
Step 6: Scoop the batter. Pour batter evenly in the cupcake pan 3/4 full.
Step 7: Bake the cupcakes. Bake at 350 F for 17-19 minutes. Cool completely before frosting.
Recipe FAQs
Use a 1/4 cup measuring cup to divide batter evenly into the cupcake liners.
Hibiscus is a flowering plant with colorful flowers.
Store these hibiscus cupcakes in a airtight container in the fridge up to 5 days. To freeze cupcakes, wrap the cooled, unfrosted cupcakes in two layers of plastic wrap or store in a freezer safe bag. Freeze for up to 30 days. Thaw before frosting.
Expert Tips
Do not overmix. Over mixing leads to dry cupcakes. For a light, fluffy texture, do not over mix your cupcake batter. Use a large spatula to fold the mixture together until a few streaks of flour remain.
Avoid over filling the cupcake liners. Fill the cupcake liners until about 3/4 full. If you fill them to the top, the batter could overflow.
I used a Wilton tip 1M to decorate these cupcakes. You can also top them with dried hibiscus to hint at the flavor.
Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Hibiscus Cupcakes
Equipment
Ingredients
Hibiscus Cupcakes
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon (1 tablespoon) dried hibiscus finely crushed
- 1 cup (200 g) granulated sugar
- ½ tablespoon lemon zest
- 2 (2) large eggs room temperature
- 1 (1) egg white
- 1 teaspoon (1 teaspoon) vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- ¼ teaspoon (¼ teaspoon) salt
- 1½ teaspoon (1½ teaspoon) baking powder
- ½ cup (118.29 ml) whole milk room temperature
Hibiscus Buttercream Frosting
- 2 tablespoons (29.57 ml) milk
- ½ tablespoon (7.39 g) dried hibiscus
- ½ cup (113.5 g) unsalted butter room temperature
- 1¾ cups (210 g) powdered sugar
- ½ teaspoon (½ teaspoon ) vanilla
- ⅛ teaspoon (⅛ teaspoon) salt
- 2 drops (2 drops) red food coloring optional
Instructions
Hibiscus Cupcakes
- Finely grind the hibiscus in a spice grinder, small food processor or mortar and pestle. Pour the ground hibiscus into a medium saucepan with the butter. Set pan uncovered over medium heat. Stir occasionally as the butter melts. Heat until butter just begins to bubble around the edges of the pan. Pour hibiscus butter into a heat proof glass measuring cup or bowl. Allow to cool to room temperature.
- Preheat oven to 350 F. Line cupcake pan with paper liners.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- In a large mixing bowl, whisk together the melted butter, lemon zest and sugar. Whisk in the eggs, egg white and vanilla until incorporated.
- Use a spatula to stir the dry ingredients alternatively with milk into the wet ingredients. Begin and end with dry ingredients. Do not overmix.
- Fill each paper liner 3/4 full. Bake 17-20 minutes, until a toothpick comes out clean when inserted in the center of a cupcake.
- Remove from oven and leave in cupcake pan for about 10 minutes. Transfer cupcakes to a wire rack to cool completely before frosting.
Hibiscus Buttercream
- Heat the milk in a small saucepan over medium heat. Stir frequently til the milk starts to simmer. Remove from heat and stir in the dried hibiscus. Allow hibiscus to steep in the milk for 15 minutes. Next, strain the milk through a sieve set over a bowl. Discard the hibiscus and allow milk to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer and large mixing bowl, beat the butter on medium high til light in color and creamy, 4-5 minutes.
- Turn the mixer to low speed. Add the powdered sugar a little at a time. Scrape down the sides and bottom of the bowl with a spatula after each addition. Add 1 tablespoon of the cooled hibiscus milk, followed by the vanilla, salt, and food coloring (if using). Mix on medium low until frosting is smooth.
- Frost the cupcakes with an offset spatula or your favorite piping tip. Enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. Please know I only link to products that I use and can recommend based on my experience!
Barbara Briggs Ward
My new favorite cupcakes and I learned what hibiscus is. Appreciate the information you always include.
Natalie
One of my instant favorites too! Thanks for your feedback! So happy you find the information useful! xo