Elderflower Cupcakes with Floral Buttercream (Printer-friendly)

Delicate floral treats infused with fragrant elderflower syrup and creamy buttercream frosting

# What you'll 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

# Method:

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 until well combined.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, approximately 3-4 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Combine the elderflower cordial and milk in a small measuring cup.
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, being careful not to overmix.
07 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
08 - Bake for 18-20 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 constantly until the sugar dissolves completely. 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 generously with the elderflower syrup. Allow to cool completely.
11 - Beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy and well combined. Beat in the elderflower cordial. Add milk as needed 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 Tips:

01 -
  • The floral flavor is subtle and sophisticated, not perfumed or overpowering
  • These cupcakes feel fancy but come together with basic baking skills
  • The syrup soak keeps them incredibly moist for days
02 -
  • Room temperature ingredients are non-negotiable for proper emulsification
  • Overmixing the flour will make these cupcakes tough
  • The syrup must be brushed on while cupcakes are still warm
03 -
  • If you can't find elderflower cordial, make your own in late spring when elderflowers bloom
  • A piping bag gives bakery-perfect results but a simple knife spread looks rustic and charming

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