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Elderflower Cupcakes

Elderflower Cupcakes

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Elderflower Cupcakes are a delightful springtime treat that beautifully balances floral flavors with zesty notes from Meyer lemon. These light and fluffy cupcakes are infused with fragrant elderflower cordial, topped with a creamy buttercream frosting, and elegantly adorned with sugared edible flowers. Perfect for any celebration or simply to indulge yourself on a sunny afternoon, these cupcakes will impress your guests and brighten up your dessert table.

Ingredients

Scale
  • 2 tsp meringue powder
  • 2 Tbsp water
  • 1/2 cup superfine sugar, divided
  • edible flowers
  • 2 1/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 tsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk
  • 1/2 cup plain fat-free Greek yogurt
  • 2 Tbsp elderflower cordial
  • 1 Tbsp Meyer lemon juice
  • 1 Tbsp water
  • 1 1/2 Tbsp sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 Tbsp elderflower cordial
  • 1/2 Tbsp Meyer lemon juice

Instructions

  1. Prepare sugared flowers by mixing meringue powder and water to coat edible flowers in sugar. Let them dry.
  2. Preheat oven to 350°F (175°C) and line muffin pans.
  3. Whisk together dry ingredients: cake flour, baking powder, baking soda, and salt.
  4. Cream unsalted butter and sugar until fluffy; then add in lemon zest and eggs one at a time.
  5. Mix wet ingredients separately, then alternate adding them with the flour mixture into the creamed butter.
  6. Fill muffin cups 2/3 full with batter and bake for 18-19 minutes until golden brown.
  7. Brush cooled cupcakes with elderflower syrup made from cordial, lemon juice, water, and sugar.
  8. Beat buttercream frosting ingredients together until smooth; frost cooled cupcakes and decorate with sugared flowers.

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