About the Recipe
Hibiscus has such a striking color and a unique tartness that I’ve always wanted to bake with it. I first experimented with it in my Honey & Hibiscus Bread, where I paired its floral tang with the mellow sweetness of honey—and that pairing stuck with me. So when February rolled around (and pink bakes took over my kitchen), I decided to turn that same flavor combo into a batch of cupcakes. These Marbled Honey & Hibiscus Cupcakes are my newest obsession: light, floral, just sweet enough, and pretty enough to rival my Rainbow Bundt Cake or even a classic like my Red Velvet Cupcakes.
The marbled swirl isn’t just for show—it’s a simple but beautiful way to blend the bold flavor of hibiscus with golden honey. If you want to know more about working with hibiscus in baking, I’ve shared a few tips on the blog too. Whether for Valentine’s Day or just a cozy weekend treat, these cupcakes are all about flavor, color, and fun.
The color is all-natural. No artificial dyes here—just vibrant, naturally tinted batter with the prettiest pink swirls.
A flavor combo that just works. The sweet comfort of honey paired with the tart, floral kick of hibiscus is unexpected but so good.
Simple but impressive. These look fancy with their marbled effect, but they’re easy enough to make on a weekday.
A fresh twist on classic cupcakes. Think of it like your Red Velvet's cooler, floral cousin.
Perfect for any occasion. From Valentine’s Day to tea parties, or just because—these cupcakes show up beautifully.
What You'll Love
Can I use hibiscus tea instead of hibiscus powder? You can try, but the color and flavor won’t be nearly as vibrant. Hibiscus powder gives a concentrated boost that tea just can’t match in baking.
What if I don’t have honey on hand? Maple syrup or agave can work in a pinch, but they’ll slightly change the flavor. Honey really makes the floral notes shine.
Do I need to marble the batter? Nope! You can swirl it as much or as little as you like—or layer it for a two-tone look. It’ll taste delicious either way.
Can I make these ahead? Yes! They store well in an airtight container at room temperature for 2–3 days. You can also freeze them (unfrosted) for up to a month.
Can I turn this into a loaf or cake instead? Absolutely. Just adjust the baking time—a standard loaf pan or 8-inch round cake may take 35–45 minutes, depending on your oven.
Frequently asked Questions
Ingredints Explained
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
3/4 cup honey
3 large eggs
1 teaspoon vanilla extract
½ cup milk
2 tablespoons hibiscus powder
For the Frosting: (optional)
1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup honey
1 tablespoon hibiscus powder
Preparation
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter in half. In one half, stir in the hibiscus powder until well combined.
Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect
use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times).
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
You can serve them plain or add some frosting as an extra indulgence.
For the frosting, beat together butter, powdered sugar, honey, and hibiscus powder until smooth.
Decorate your cupcakes with the frosting and enjoy!
Searching for Hibiscus powder? I got mine from Selefina Spices (not sponsored).
