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 strawberry hibiscus white chocolate buttercream frosting.

Prep Time30

Cook Time17

Butter Cooling30

Total Time1 17

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 512kcal

Author: Natalie

Ingredients

Hibiscus Cupcakes

½ cup unsalted butter
1 tablespoon dried hibiscus crushed
1 cup granulated sugar
2 large eggs room temperature
1½ vanilla extract
1½ cups all-purpose flour
½ teaspoon salt
1¾ teaspoon baking powder
¾ cup whole milk room temperature
½ tablespoon lemon zest
1 tablespoon lemon juice

Strawberry Hibiscus White Chocolate Buttercream Frosting

1 cup unsalted butter slightly cold
6 ounces white chocolate chopped
2- 2¼ cups powdered sugar sifted
¾ teaspoon vanilla
2 tablespoons freeze dried strawberries* ground
½ tablespoon dried hibiscus**
2 tablespoons water** boiled, then cooled

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. Place butter in the fridge and allow to cool to room temperature. Stir butter a few times as it cools.
Preheat oven to 350 F. Line muffin pan with cupcake liners.
Pour the room temperature hibiscus butter into a large mixing bowl. Add the sugar and lemon zest and beat on medium high with an electric mixer fitted with a paddle attachment until combined, about 2 minutes.
Scrape down the sides of the bowl. Add the eggs one at a time followed by the vanilla. Beat on medium speed for 1 minute.
In a medium bowl, whisk to combine the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients using a large spatula. Slowly add the milk and lemon juice. Avoid overmixing.
Use a spoon or a 1/4 cup measuring cup to pour batter evenly into lined cupcake pan. Fill 2/3 full. Bake 15-17 minutes, until a toothpick comes out clean when inserted in the center of a cupcake.
Remove from oven and leave in cupcake pan until completely cooled. Once cooled, frost the cupcakes.

White Chocolate Buttercream

Take butter out of the refrigerator 30 minutes before making the frosting.
Place the chopped white chocolate into a small, heat proof bowl. Microwave for increments of 30 seconds. Stir well in between and continue until chocolate is just melted. Allow to cool to room temperature (at least 15 minutes).
In a small saucepan over medium heat, bring water to a boil. Once boiling, remove from heat. Add the 1/2 tablespoon of dried hibiscus. Allow to steep for 15 minutes. After 15 minutes, strain hibiscus. Allow the "hibiscus water" to cool to room temperature.
Add the butter to a large bowl or the bowl of an electric mixer. Beat with a mixer until light and creamy.
With the mixer on low, slowly add the melted, cooled white chocolate.
Gradually add the powdered sugar followed by the freeze dried strawberries (ground in a food processor), vanilla and salt.
With the mixer on low, add the hibiscus water gradually.
Increase speed to medium high and beat for about 1 minute or until frosting is light and fluffy. If frosting is too thin, gradually beat in more sifted powdered sugar. If too thin, add heavy cream a teaspoon at a time.
Frost the cupcakes with an offset spatula or your favorite piping tip. Enjoy!

Notes

**This white chocolate buttercream frosting is delicious with or without the freeze dried strawberries. If you don't have them, you can simply leave them out.

***This white chocolate buttercream frosting is delicious with or without the hibiscus steeped water. You can substitute equal amount heavy cream for the hibiscus water.

The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition