Birthday Lemon Confetti Cupcakes with Hibiscus Lemon Cream Cheese Frosting

Frosting inspiration - the Hibiscus flowers from our view at Mike's Crab House on my Birthday 

Lemon Hibiscus Cream Cheese Frosting make these something special!!

Turning basic cake mix into a  Lemon Confetti party!

I just celebrated my birthday - WOW does time fly!?!  I have a strong feeling this is going to be a great year.  I launched this food blog last month and am very excited about the project and am having so much fun with every part of the process.  A fabulous creative outlet for the daughter of an artist and a great cook :)   

To Make Lemon Confetti Cupcakes (makes 16 cupcakes)

• 1 box White Cake Mix -  I used Betty Crocker Super Moist White Cake Mix (I know I know... it feels like I am cheating, but in a hurry - this worked out perfectly - I just jazzed it up with lemon juice, lemon zest, and sprinkles to make it a little more fun) this box mix called for 1 1/4 cup water, 1/3 cup oil, and 3 eggs - below are the substitutions and additions I made:
  • 1/4 cup lemon juice (to replace 1/4 cup of water)
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 eggs
  • 1 heaping teaspoon lemon zest
  • 2 tablespoons sprinkles (I used jimmies)

To Make Hibiscus Lemon Cream Cheese Frosting

• 4 oz Cream Cheese, softened
• 4 tablespoons butter (1/2 stick), softened
• 3 1/2 cups confectioners sugar
• Hibiscus Syrup (recipe below)
• Red food coloring (optional)
• Sprinkles for topping cupcakes (optional)

To Make Hibiscus Lemon Syrup (for the cream cheese frosting)

• 1/4 cup Hibiscus flowers (dry) - also called "Jamaica" at the international market
• 1/4 cup water
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Lemon Confetti Cupcakes - Preheat oven 350 degrees, following direction on the box with a few adjustments, add water, lemon juice, eggs, avocado oil, and lemon zest to combine.  Once well mixed, stir in sprinkles. Divide into liner filled cupcake pans and bake according to box directions (oven at 350 degrees for 14-19 minutes).  Remove from oven and cool before frosting (frosting recipe below). Top with sprinkles - my favorite sprinkles are the little colorful disks that look like paper confetti.

Hibiscus Lemon Cream Cheese Frosting - using a mixer, cream the butter and cream cheese until combined.  Add the hibiscus lemon syrup and cream until combined.  Start adding and mixing in the confectioners sugar (1 cup at a time).  I used a total of 3.5 cups.  Once combined you can always add more if you want a stiffer frosting. I was hoping the hibiscus would create a beautiful vibrant red colored frosting, but what resulted was more 1980's mauve - not as bright and happy as I was aiming for - so yes - I added 5 drops of red food coloring to make the frosting pop visually in equal proportion to the zesty lemon hibiscus flavors.

Hibiscus Lemon Syrup - Warm 1/4 cup water and add the 1/4 cup hibiscus flowers (let steep at least 10 minutes), strain out the flowers, reserving the liquid for the syrup. In a small bowl, add 2 tablespoons hibiscus water, sugar, lemon juice, and lemon zest to create the hibiscus lemon syrup.

With the Cream Cheese in the frosting - I kept these in the fridge until we were ready to light the candles