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Elderflower Cupcakes

Elderflower Cupcakes
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Elderflower Cupcakes are an enchanting dessert that brings the essence of spring to your table. These light and airy cupcakes are infused with elderflower cordial, offering a unique floral flavor that pairs beautifully with zesty Meyer lemon. Topped with a creamy elderflower buttercream and adorned with delicate sugared flowers, they not only taste divine but also look stunning as a centerpiece for any occasion. Whether you’re celebrating a birthday, hosting a garden party, or enjoying afternoon tea, these elegant treats will impress guests and elevate your gathering. Embrace the spirit of spring and indulge in these delightful cupcakes today!

Ingredients

Scale
  • 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. Preheat oven to 350°F (175°C) and line muffin pans with baking cups.
  2. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until fluffy; add eggs one at a time.
  4. Combine wet ingredients (buttermilk and yogurt) separately.
  5. Gradually mix dry ingredients into the wet mixture until just combined.
  6. Fill muffin cups and bake for 18-19 minutes until golden brown.
  7. Cool completely before frosting with elderflower buttercream.

Nutrition

Find it online: https://quickwithemma.com/elderflower-cupcakes/