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5
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Rose Hip Cupcakes
Rose hip cupcakes can be lumped together with other Fall spice cakes. Unfamiliar to many, it wil be a welcome change.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
354
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
3/4
cup
sugar
1
cup
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1/2
teaspoon
cinnamon
1/4
cup
almond butter
1/4
cup
unsalted butter
room temperature
2
large eggs
room temperature
1/3
cup
Greek yogurt
1
tablespoon
vanilla bean paste
or vanilla extract
1/3
cup
rose hip syrup
You can purchase rose hip syrup online or make your own rose hip syrup
Frosting Ingredients
1/2
cup
unsalted butter
room temperature
2
cups
powdered sugar
2
tablespoons
rose hip syrup
1/4
teaspoon
salt
US Customary
-
Metric
Instructions
Cupcake Directions
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together sugar, flour, baking powder, baking soda, salt, and cinnamon.
Mix in almond butter and butter until fully combined.
In a small mixing bowl, mix eggs, yogurt, and vanilla bean paste until until fully combined.
Mix egg mixture into the larger bowl.
Mix in rose hip syrup until just combined.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until a toothpick inserted into a cupcake comes out dry.
Frosting Directions
In a medium-sized mixing bowl, mix butter on high speed for three minutes until light and fluffy.
Mix in powdered sugar a little bit at a time until it is all combined.
Mix in rose hip syrup and salt.
Pipe in a rose shape on top of each cooled cupcake (see below for piping instructions).
Nutrition
Calories:
354
kcal
|
Carbohydrates:
52
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Cholesterol:
58
mg
|
Sodium:
214
mg
|
Potassium:
101
mg
|
Sugar:
43
g
|
Vitamin A:
395
IU
|
Calcium:
49
mg
|
Iron:
0.8
mg