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 Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 cupcakes
- 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
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons rose hip syrup
- 1/4 teaspoon salt
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.
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).
Calories: 354kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 214mg | Potassium: 101mg | Sugar: 43g | Vitamin A: 395IU | Calcium: 49mg | Iron: 0.8mg