Elderflower Cupcakes with Buttercream (Printable)
Delicate floral cupcakes infused with elderflower syrup and topped with creamy buttercream frosting. Perfect for spring.
# What You 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
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, cream the butter and sugar together 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 to 20 minutes, or until a toothpick inserted in the center comes out clean.
09 - While the cupcakes bake, combine the cordial, water, and sugar in a small saucepan. Heat gently, stirring, until the sugar dissolves. Remove from heat and let cool.
10 - When the cupcakes are done, cool 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. If needed, add milk to achieve a smooth, spreadable consistency.
12 - Frost the cooled cupcakes with the elderflower buttercream. Decorate with edible flowers or a sprinkle of lemon zest if desired.
# Expert Suggestions:
01 -
- The floral flavor is subtle enough that even skeptics fall in love after one bite
- These cupcakes stay incredibly moist for days, making them perfect for sharing
02 -
- Don't skip brushing the warm cupcakes with syrup, it is what makes them exceptionally moist and intensifies the elderflower flavor
- The buttercream can become too soft if you add too much milk, go slowly and stop when you reach spreadable consistency
03 -
- Bring all ingredients to room temperature before starting, it prevents curdling and ensures proper emulsification
- Use a pastry brush for the syrup step to evenly distribute the floral soak without saturating any spot