Delicate Floral Elderflower Cupcakes (Printable)
Delicate floral cupcakes infused with elderflower syrup and creamy buttercream frosting
# 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 tablespoons elderflower cordial
07 - 1 teaspoon vanilla extract
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
→ Elderflower Syrup
10 - 2 tablespoons elderflower cordial
11 - 2 tablespoons water
12 - 1 tablespoon granulated sugar
→ Elderflower Buttercream
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons elderflower cordial
16 - 1 tablespoon milk
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
05 - Combine elderflower cordial and milk in a small bowl or measuring cup.
06 - Add flour mixture to butter mixture in three additions, alternating with milk mixture. Begin and end with flour. Mix until just combined.
07 - Divide batter evenly among cupcake liners, filling each two-thirds full.
08 - Bake 18-20 minutes until a toothpick inserted in the center comes out clean.
09 - Combine cordial, water, and sugar in a small saucepan. Heat gently, stirring until sugar dissolves. Remove from heat and cool.
10 - Cool cupcakes in pan 5 minutes, then transfer to wire rack. Brush warm cupcakes with elderflower syrup. Cool completely.
11 - Beat butter until smooth. Gradually add powdered sugar, beating until fluffy. Beat in elderflower cordial. Add milk as needed to achieve spreadable consistency.
12 - Frost cooled cupcakes with elderflower buttercream. Garnish with edible flowers or lemon zest if desired.
# Expert Advice:
01 -
- The floral flavor is subtle enough that people who claim they dont like floral baked goods often change their minds after one bite
- These cupcakes stay moist for days thanks to that syrup soak step, making them perfect for making ahead of weekend guests
02 -
- Overbeating the flour mixture once the liquid has been added will make these cupcakes tough, so stop mixing the moment you no longer see dry flour
- The syrup needs to be brushed onto warm cupcakes rather than hot ones, otherwise the liquid will run right off instead of soaking in
03 -
- If your buttercream looks curdled after adding the cordial, keep beating it for another 2 minutes and it will come back together
- Adding a tiny pinch of salt to the buttercream balances the sweetness and makes the floral flavor pop