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Elderflower Cupcakes

Elderflower Cupcakes

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Elderflower Cupcakes are the perfect springtime treat, featuring a light, fluffy texture and a delightful floral flavor that evokes sunny garden afternoons. These cupcakes are topped with a creamy frosting and adorned with beautiful sugared flowers, making them not only delicious but also visually stunning. Ideal for casual family gatherings or elegant events like bridal showers and tea parties, these cupcakes will surely impress your guests. Enjoy the refreshing taste of elderflower combined with zesty Meyer lemon for a truly memorable dessert experience.

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
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 Tbsp Elderflower cordial
  • 1/2 Tbsp Meyer lemon juice
  • 2 tsp meringue powder
  • 2 Tbsp water
  • 1/2 cup superfine sugar, divided
  • edible flowers

Instructions

  1. Prepare sugared flowers by whisking meringue powder and water; brush over edible flowers, sprinkle with sugar, and let dry.
  2. Preheat oven to 350°F (175°C). In a bowl, whisk cake flour, baking powder, baking soda, and salt.
  3. Cream unsalted butter and sugar until fluffy. Mix in lemon zest and vanilla.
  4. Add eggs one at a time, then alternate adding dry ingredients with buttermilk and yogurt until just combined.
  5. Bake for 18-19 minutes until golden brown; brush with elderflower syrup while warm.
  6. For frosting, beat butter, salt, and vanilla; mix in powdered sugar, then add elderflower cordial and lemon juice until smooth.
  7. Frost cooled cupcakes and decorate with sugared flowers.

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