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Orange Cupcakes Lavender Hibiscus Frosting
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Incredibly moist orange flavored cupcakes
Course: Dessert
Servings: 24
Author: Christine
  • 10 2/3 Tablespoons unsalted butter softened
  • 1 1/2 cups sugar
  • 2 jumbo egg
  • zest of one navel orange
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  • 1 cup half and half
  • 6 to 8 dried hibiscus flowers
  • 1 Tablespoon lavender
  • 1/2 cup water
  • 8 ounces full fat cream cheese
  • 4 Tablespoons unsalted butter softened
  • 3 to 4 cups powdered sugar
  • pinch of salt
  1. Grease and flour or line two cupcake tins and preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add one egg. Beat well until incorporated, then add second egg. Beat well.
  4. Add orange zest and vanilla and beat well.
  5. In separate bowl, whisk together flour, baking powder and salt.
  6. Add half the dry mixture to the wet ingredients and beat well.
  7. Add orange juice and remaining dry mixture.
  8. Mix until incorporated.
  9. Add the half and half and beat on low until batter is smooth.
  10. Spoon batter into cupcake liners (fill about 2/3 of the way.)
  11. Bake at 350 until a toothpick inserted in the center comes out clean (about 18 minutes.)
  12. Let cool on wire rack completely before frosting.
  13. In a small saucepan, combine hibiscus, lavender and water and bring to a boil over high heat.
  14. Remove from heat and let steep for 15 minutes.
  15. Strain tea and set aside to cool. You can discard the dried flowers, we'll only need the liquid.
  16. In medium mixing bowl, beat together the cream cheese and the butter.
  17. Add 3 cups of the powdered sugar and beat until combined.
  18. Add cooled tea and mix.
  19. Add powdered sugar, little by little, until you reach desired consistency.
Recipe Notes

Be careful with the tea, it will stain if spilled.
I had to add a full cup of powdered sugar after the tea to get the frosting to a consistency where it would (sort of) hold a piping shape. Which I only did to make them more photogenic. It's completely legitimate to just spoon frosting on top of the cupcake almost like a thick glaze.
I had a lot of leftover frosting, so if you're serving a crowd and doubling the cupcake recipe you don't need to double the frosting.