Elderflower Cupcakes with Buttercream (Printable Version)
Delicate floral cupcakes infused with elderflower syrup and creamy buttercream frosting, ideal for spring celebrations.
# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 2 large eggs, room temperature
05 - 1/4 cup whole milk, room temperature
06 - 2 tbsp elderflower cordial
07 - 1 tsp vanilla extract
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp salt
→ Elderflower Syrup
10 - 2 tbsp elderflower cordial
11 - 2 tbsp water
12 - 1 tbsp granulated sugar
→ Elderflower Buttercream
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 2 tbsp elderflower cordial
16 - 1 tbsp milk as needed
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together the flour, baking powder, and salt in a medium bowl.
03 - Beat the butter and sugar in a large bowl until light and fluffy.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Mix the elderflower cordial and milk together in a small bowl.
06 - Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined.
07 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
08 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
09 - Combine the cordial, water, and sugar in a small saucepan. Heat gently, stirring until the sugar dissolves. Remove from heat and let cool.
10 - Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack. Brush the warm cupcakes with the elderflower syrup. Let cool completely.
11 - Beat the butter until smooth. Gradually add the powdered sugar, beating until fluffy. Beat in the elderflower cordial. Add milk as needed to achieve a smooth, spreadable consistency.
12 - Frost the cooled cupcakes with the elderflower buttercream. Decorate with edible flowers or lemon zest if desired.
# Expert Advice:
01 -
- The delicate floral flavor tastes like spring itself, subtle enough that people cant quite place what makes them special
- These cupcakes are surprisingly forgiving, making them perfect for nervous bakers or last minute gatherings
02 -
- Overbeating the batter once flour is added will make your cupcakes tough, so mix until just combined and trust that small lumps will disappear during baking
- Brush the syrup on while cupcakes are still warm so it absorbs properly, but not hot or they might become soggy
03 -
- Make these cupcakes a day ahead and store in an airtight container, as the flavors deepen and mature beautifully overnight
- If you cannot find elderflower cordial, you can use rose water or orange blossom water for a different but equally lovely floral profile