Hibiscus Cupcakes

5 from 1 vote

These hibiscus cupcakes are nothing short of delicious. They are light and fluffy and perfectly hinted with tart lemon and floral hibiscus. They are generously topped with a hibiscus buttercream frosting.

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 346kcal

Author: Natalie

Equipment

Ingredients

Hibiscus Cupcakes

½ cup unsalted butter
1 tablespoon dried hibiscus finely crushed
1 cup granulated sugar
½ tablespoon lemon zest
2 large eggs room temperature
1 egg white
1 teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon salt
1½ teaspoon baking powder
½ cup whole milk room temperature

Hibiscus Buttercream Frosting

2 tablespoons milk
½ tablespoon dried hibiscus
½ cup unsalted butter room temperature
1¾ cups powdered sugar
½ teaspoon vanilla
⅛ teaspoon salt
2 drops red food coloring optional

US Customary - Metric

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

Storage: 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.

Nutrition