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Tropical Pineapple Lemon Hibiscus Cupcakes

Bright and flavorful cupcakes combining pineapple, lemon, and hibiscus for a refreshing tropical dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.75 cup crushed pineapple lightly drained
  • 0.5 cup milk
Hibiscus Syrup
  • 1 cup water
  • 0.5 cup dried hibiscus flowers
  • 0.5 cup sugar
Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2-3 tbsp hibiscus syrup
  • 1 tsp lemon juice

Equipment

  • Mixing bowls
  • Cupcake tray
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Prepare hibiscus syrup by simmering water, hibiscus, and sugar, then strain and cool.
  2. Preheat oven to 350°F and line cupcake tray.
  3. Whisk dry ingredients together.
  4. Cream butter and sugar, then add eggs and flavorings.
  5. Combine wet and dry ingredients, fold in pineapple.
  6. Bake 18–22 minutes and cool completely.
  7. Brush cupcakes with hibiscus syrup.
  8. Prepare frosting and decorate cupcakes.

Notes

Adjust sweetness by modifying syrup and frosting levels.