Description
Light and fragrant Lemon Elderflower Cupcakes with a delicate floral note from elderflower syrup and a bright, zesty lemon flavor. Topped with creamy lemon buttercream, these cupcakes are elegant, refreshing, and perfect for spring or summer celebrations.
Ingredients
Scale
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp elderflower syrup
- 1/2 cup milk
- For the Lemon Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp elderflower syrup
- Pinch of salt
- Optional garnish: edible flowers or lemon zest curls
Instructions
Instructions
- Preheat oven: Set oven to 175°C / 350°F and line a cupcake pan with liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, lemon zest, lemon juice, and elderflower syrup.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fill cupcake liners 2/3 full and bake 18–20 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- Make lemon buttercream: Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, elderflower syrup, and salt. Whip until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with edible flowers or lemon zest curls if desired.
Notes
For a stronger elderflower flavor, increase syrup slightly but avoid overpowering the lemon. Chill frosting if too soft before piping. Store in the refrigerator and bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon elderflower cupcakes, floral cupcakes, spring dessert, lemon buttercream