Elderflower Cupcakes with Buttercream (Print version)

Delicate floral cupcakes infused with elderflower syrup and topped with 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 tbsp elderflower cordial
07 - 1 tsp vanilla extract
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp salt

→ Elderflower Syrup

10 - 2 tbsp elderflower cordial
11 - 2 tbsp water
12 - 1 tbsp granulated sugar

→ Elderflower Buttercream

13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 2 tbsp elderflower cordial
16 - 1 tbsp milk as needed

# Directions:

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 softened butter and granulated sugar together until light and fluffy, about 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - In a small measuring cup, combine the elderflower cordial and milk.
06 - Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture. Begin and end 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 to 20 minutes, or until a toothpick inserted in the center comes out clean.
09 - While cupcakes bake, combine the elderflower cordial, water, and sugar in a small saucepan. Heat gently over low heat, stirring constantly until the sugar completely dissolves. Remove from heat and let cool.
10 - Let the cupcakes 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 softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until fluffy. Mix in the elderflower cordial. Add milk as needed to achieve a smooth, spreadable consistency.
12 - Frost the completely cooled cupcakes with the elderflower buttercream. Decorate with edible flowers or a sprinkle of lemon zest if desired.

# Expert advice:

01 -
  • The flavor is like spring itself captured in butter and sugar
  • These cupcakes feel fancy and special but come together in under an hour
  • The syrup soak keeps them incredibly moist for days
02 -
  • Over mixing the batter will make the cupcakes tough, so stop as soon as the flour disappears
  • Applying the syrup while the cupcakes are still warm helps it absorb deeper into the crumb
  • The buttercream needs completely cooled cupcakes or it will melt right off
03 -
  • Use a pastry brush for the syrup step to ensure even coverage
  • If the buttercream feels too stiff, add just one teaspoon of milk at a time

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