Elderflower Cupcakes
Indulge in these gorgeous Elderflower Cupcakes, infused with Belvoir Farm Elderflower Cordial for a wonderfully delicate, floral sweetness. Topped with a matching elderflower frosting, each bite is light, fragrant, and utterly irresistible – perfect for afternoon tea or a sunny summer picnic.
Ingredients
For the Cupcakes:
| 2 1/4 cups | 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 |
For the Elderflower Buttercream:
| 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 |
Method
To make
- For the cupcakes, preheat the oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Meyer lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Divide batter evenly among cups (about 2/3 full) and bake for 18 to 19 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and transfer pans to a wire rack; use a pastry brush to brush tops of cupcakes evenly with elderflower cordial. Let stand for 5 minutes, then carefully remove cupcakes from pans and place them on a wire rack to cool completely.
- For the buttercream, beat butter, salt, and vanilla in a large mixer bowl on medium speed until smooth. Mix in powdered sugar on low speed 1 cup at a time until fully incorporated. Add elderflower cordial and Meyer lemon juice and mix in on low speed until smooth.
- Use an offset spatula to spread frosting over cooled cupcakes and top with sugared flowers.