Vanilla Cupcakes

Vanilla Cupcakes with Hibiscus Frosting

Servings12 cupcakes
Prep Time10 minutes
Bake Time25 minutes


  • 1 ⅓ cup Arrowhead Mills Organic All-Purpose Flour
  • ½ cup unsalted butter melted
  • ¾ cup sugar
  • 2 large eggs room temperature
  • 1 large egg white room temperature
  • cup buttermilk room temperature
  • 3 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt



  • Combine butter, sugar, and vanilla extract.⁠
  • Add 1 egg at a time, and once incorporated, add buttermilk.⁠
  • Add ⅓ of the dry mixture at a time (mixing minimally)⁠.
  • Line and fill tins ¾ of the way⁠.
  • Bake for 20-22 minutes⁠.
  • Allow to rest for 5 minutes before removing from cupcake tin.⁠
  • Allow to cool completely before topping with icing!⁠


  • If you’d like the icing, combine 1 tablespoon of hibiscus powder with 2 tablespoons boiling water. Mix until well combined and completely dissolved. In a medium bowl, whip ½ cup butter and 2 cups powdered sugar. Add hibiscus mixture and whip until icing forms! Enjoy!⁠


For best results, ingredients should be weighed.
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