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5 from 1 vote

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
Course: Dessert
Cuisine: American
Keyword: rose hip cupcake recipe, rose hip cupcakes
Servings: 12 cupcakes
Calories: 354kcal


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


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).


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