When the scent of flowers begins to fill the air, it’s a gentle reminder that spring is just around the corner. Inspired by the delicate elegance of elderflowers, I found myself dreaming of a treat that captures nature’s beauty and sweet essence. That’s when I stumbled upon the idea for these Elderflower Cupcakes.
Picture this: a soft, moist cupcake, kissed with a hint of Meyer lemon and enveloped in a luscious buttercream frosting, all adorned with sugared edible flowers. Each bite is a delightful surprise, combining citrusy brightness with floral notes that dance on your palate. These cupcakes are not just visually stunning; they’re incredibly easy to make, perfect for impressing guests at your next gathering or simply treating yourself after a long day.
Join me on this baking adventure, and let’s create something that not only tastes divine but also brings a sprinkle of sunshine to our plates!
Why are Elderflower Cupcakes so irresistible?
Decadent Flavor: These cupcakes are a wonderful blend of floral and citrus, making each bite a delightful surprise.
Easy to Make: With straightforward steps, you’ll whip up these treats in no time.
Stunning Presentation: Topped with sugared flowers, they are as lovely to look at as they are to eat.
Perfect for Any Occasion: Whether it’s a spring party or a cozy afternoon treat, these cupcakes steal the show.
Unique Twist: The addition of Meyer lemon adds a special zing that elevates the flavor profile to new heights.
Elderflower Cupcake Ingredients
Discover the essential elements for crafting these delightful Elderflower Cupcakes.
For the Cupcake Batter
- Meringue powder – This helps to create beautiful sugared flowers with a crisp finish.
- Water – Needed to dissolve the meringue powder for sugared flowers.
- Superfine sugar – A finer texture that blends smoothly into the batter.
- Cake flour – Light and fluffy, perfect for creating soft, tender cupcakes.
- Baking powder – This will ensure your cupcakes rise beautifully.
- Baking soda – Works in tandem with baking powder for a perfect lift.
- Salt – Enhances and balances the sweetness of the cupcakes.
- Unsalted butter – Adds richness and moisture, helping create that soft crumb.
- Sugar – Sweetens the batter for a deliciously delightful treat.
- Meyer lemon zest – Infuses a bright, citrusy flavor that pairs beautifully with elderflower.
- Vanilla extract – Adds depth and warmth to the overall flavor.
- Large eggs – Help bind the batter together for a fantastic texture.
- Low-fat buttermilk – Keeps the cupcakes moist and adds a slight tang.
- Plain fat-free Greek yogurt – Adds creaminess and keeps things light.
- Elderflower cordial – The star ingredient that gives these cupcakes their floral essence.
- Meyer lemon juice – Adds a zesty kick that complements the elderflower.
For the Elderflower Syrup
- Water – Combined with lemon juice for a refreshing syrup.
- Sugar – Sweetens the syrup to enhance the elderflower flavor.
For the Buttercream Frosting
- Unsalted butter – Creates a creamy base for your delicious frosting.
- Salt – A pinch provides balance to the sweetness.
- Vanilla extract – A classic addition that elevates the flavor profile.
- Powdered sugar – Gives the frosting a smooth consistency and sweetness.
- Elderflower cordial – Reinforces the floral notes in your frosting.
- Meyer lemon juice – A splash adds a vibrant twist to the buttercream.
With these ingredients at hand, you’re ready to create glorious Elderflower Cupcakes that will enchant everyone around!
How to Make Elderflower Cupcakes
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Prepare Sugared Flowers: Combine meringue powder and water in a small bowl, whisking until smooth. Line a baking sheet with parchment paper, sprinkle 2 tablespoons of superfine sugar, and brush the mixture over the edible flowers. Sweeten them with sugar and let dry for about 4-6 hours.
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Preheat Oven: Set your oven to 350°F (175°C) and line two 12-cup muffin pans with baking cups. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl until well combined.
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Cream Butter and Sugar: In a large mixer bowl, beat room temperature butter and sugar at medium speed until light and fluffy—about 3-5 minutes. Add the Meyer lemon zest and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring they mix well after each addition.
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Mix Dry and Wet Ingredients: In a small bowl, blend buttermilk and Greek yogurt. Reduce mixer speed to low, adding the flour mixture in three parts, alternating with the buttermilk concoction (begin and end with flour). The batter should be smooth and well-combined.
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Bake Cupcakes: Divide the batter evenly among the prepared cupcake cups, filling them about 2/3 full. Bake for 18 to 19 minutes or until golden brown and a toothpick inserted in the center comes out clean.
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Make Elderflower Syrup: While the cupcakes bake, combine elderflower cordial, Meyer lemon juice, water, and sugar in a small saucepan. Simmer over medium heat until the sugar dissolves and the syrup thickens—about 4 minutes. Remove from heat and let cool slightly.
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Brush Cupcakes with Syrup: Once baked, transfer the cupcakes to a wire rack. Brush the tops evenly with elderflower syrup and let them sit for about 5 minutes before removing from pans to cool completely.
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Prepare Buttercream Frosting: Beat together unsalted butter, salt, and vanilla in a large mixer bowl on medium speed until smooth and creamy. Gradually mix in the powdered sugar, one cup at a time, until fully incorporated. Add elderflower cordial and Meyer lemon juice, mixing on low speed until smooth.
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Frost and Decorate: Use an offset spatula to generously spread the buttercream over the cooled cupcakes and crown them with your prettily sugared flowers, making each one a charming little masterpiece.
Optional: Sprinkle with lemon zest for an extra zing!
Exact quantities are listed in the recipe card below.
Tips for the Best Elderflower Cupcakes
- Quality Ingredients: Use fresh, high-quality Meyer lemons and pure elderflower cordial to ensure the best flavor in your cupcakes.
- Don’t Overmix: When combining your wet and dry ingredients, mix only until combined to avoid dense cupcakes.
- Monitor Baking Time: Keep an eye on your cupcakes towards the end of baking; they’re ready when a toothpick comes out clean.
- Room Temperature Eggs: Make sure your eggs and butter are at room temperature for a smoother batter and better texture in your Elderflower Cupcakes.
- Cooling Time: Allow cupcakes to cool completely before frosting; this prevents the buttercream from melting and losing its shape.
Elderflower Cupcake Variations
Feeling inspired to make these delightful cupcakes your own? Let’s unleash your creativity in the kitchen!
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Dairy-Free: Substitute low-fat buttermilk with almond or coconut milk mixed with a splash of apple cider vinegar for a dairy-free alternative.
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Gluten-Free: Replace cake flour with a gluten-free all-purpose flour blend to enjoy these cupcakes without gluten.
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Herbal Infusion: Add a teaspoon of finely chopped fresh basil or mint to the batter for an aromatic twist.
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Extra Citrus: Incorporate a tablespoon of grated orange zest alongside the Meyer lemon for a vibrant, citrusy flavor profile.
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Chocolate Delight: Toss in a cup of mini chocolate chips to the batter before baking for a rich chocolate surprise with every bite.
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Honey Sweetness: Swap half of the granulated sugar with honey in the batter for a lovely floral note that elevates the elderflower essence.
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Nuts About It: Fold in a half cup of finely chopped, toasted pistachios or almonds into the batter for an added crunch and nutty richness.
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Spiced Elegance: Sprinkle a dash of cardamom or cinnamon into the cake mixture for a warm, cozy flavor that pairs beautifully with the floral notes.
Embrace these variations to tailor your cupcakes to your taste and enjoy a delightful journey of flavors!
What to Serve with Elderflower Cupcakes?
Elevate your delightful dessert experience with perfect pairings that enhance the floral and citrus notes of these charming cupcakes.
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Mint Tea: This refreshing herbal drink complements the floral tones of the cupcakes, adding a soothing touch that refreshes the palate.
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Lemonade Spritzers: A bubbly, citrusy beverage pairs beautifully with the sweet notes of elderflower, offering a delightful way to enhance the cupcake experience.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries brings a burst of color and acidity, balancing the sweetness of the cupcakes perfectly.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that enhances each bite’s floral delicacy. Nothing beats that light, airy feel!
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Almond Biscotti: These crunchy treats provide a satisfying contrast to the soft cupcakes while their nutty flavor beautifully complements the elderflower notes.
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Vanilla Ice Cream: Creamy, cold vanilla ice cream creates a dreamy accompaniment, with its subtle sweetness and creaminess enhancing the cupcake’s flavors.
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Elderflower Cordial: Serve some elderflower cordial over ice for a light, floral drink that mirrors the cupcake’s main ingredient, creating a lovely harmony.
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Lemon Bars: These tangy-sweet desserts will bring a refreshing twist to your gathering and echo the lemony zest of the cupcakes.
With these delightful pairs, your Elderflower Cupcakes will shine even brighter and create a truly memorable experience for you and your guests.
Make Ahead Options
Elderflower Cupcakes are ideal for busy home cooks who love the convenience of meal prep! You can prepare the sugared edible flowers up to 24 hours in advance by combining meringue powder with water, brushing it over the flowers, and letting them dry. Additionally, you can bake the cupcakes up to 3 days before serving; simply store them in an airtight container at room temperature to keep them moist. For the frosting, you can prepare it the day before and refrigerate it—just remember to let it soften at room temperature before spreading. When you’re ready to enjoy your Elderflower Cupcakes, simply frost and garnish them with the sugared flowers for a treat that’s just as delightful as when freshly made!
How to Store and Freeze Elderflower Cupcakes
Room Temperature: Store unfrosted Elderflower Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moisture.
Fridge: If frosted, place the cupcakes in the fridge in an airtight container for up to 5 days. Allow them to sit at room temperature for a few minutes before serving for the best flavor.
Freezer: For long-term storage, freeze unfrosted Elderflower Cupcakes, wrapped tightly in plastic wrap, for up to 3 months. Thaw in the fridge before frosting and serving.
Reheating: If you desire a warm treat, gently warm the cupcakes in the microwave for 10-15 seconds. Enjoy fresh for a delightful experience!
Elderflower Cupcakes Recipe FAQs
How do I know if my Meyer lemons are ripe?
Look for Meyer lemons that have a bright yellow color without any dark spots. They should feel firm yet slightly soft to the touch, and emit a fragrant citrus aroma. If the skin has pronounced dimples, they are likely ripe and ready to use!
What is the best way to store leftover Elderflower Cupcakes?
If you’ve managed to have any cupcakes leftover, store them in an airtight container. Unfrosted cupcakes can be kept at room temperature for up to 2 days, while frosted ones should be refrigerated for up to 5 days. Let them sit at room temperature for a few minutes before serving to enjoy their full flavor.
Can you freeze Elderflower Cupcakes?
Absolutely! For freezing, wrap unfrosted cupcakes tightly in plastic wrap. Store them in an airtight container or a freezer bag to prevent freezer burn. They can last up to 3 months in the freezer. When ready to enjoy, simply thaw them in the fridge overnight, frost them, and they’ll be as good as fresh!
My cupcakes turned out dense; what did I do wrong?
Dense cupcakes can occur if the batter is overmixed or if the ingredients weren’t measured correctly. Ensure you mix just until combined when adding dry ingredients to the wet mixture. Additionally, make sure your baking powder and baking soda are fresh, as expired leaveners can lead to poor rise.
Are Elderflower Cupcakes safe for my pets?
While elderflowers themselves are generally considered safe, it’s best to avoid sharing any cupcakes with your pets due to the sugar and butter content. The added flavors from elderflower cordial and lemon could also upset their stomach. Always consult your vet if you’re unsure about specific ingredients.
What to do if I can’t find elderflower cordial?
If elderflower cordial isn’t available in your area, you can make a simple substitution. Combine equal parts of white grape juice and a splash of lemon juice for a similar floral and fruity flavor. Alternatively, try using another floral syrup like lavender for a unique twist on these irresistible Elderflower Cupcakes!
Delicious Elderflower Cupcakes with Meyer Lemon Twist
Ingredients
Equipment
Method
- Combine meringue powder and water until smooth, whisk. Line baking sheet with parchment, sprinkle with sugar, brush mixture over flowers and let dry for 4-6 hours.
- Preheat oven to 350°F (175°C) and line two muffin pans with baking cups. Whisk together cake flour, baking powder, baking soda, and salt until combined.
- In a mixer bowl, beat butter and sugar until light and fluffy, about 3-5 minutes. Add lemon zest and vanilla, mix well. Incorporate eggs one by one.
- Blend buttermilk and Greek yogurt. Reduce mixer speed, adding flour mixture and buttermilk in three parts, finishing with flour. Ensure the batter is smooth.
- Divide batter among cupcake cups, filling 2/3 full. Bake for 18-19 minutes until golden and a toothpick comes out clean.
- Combine elderflower cordial, lemon juice, water, and sugar in a saucepan. Simmer until sugar dissolves and syrup thickens, about 4 minutes. Cool slightly.
- Transfer cupcakes to wire rack. Brush tops with elderflower syrup and let sit for 5 minutes before cooling completely.
- Beat butter, salt, and vanilla until smooth. Gradually mix in powdered sugar, then add elderflower cordial and lemon juice until smooth.
- Frost cupcakes with buttercream and decorate with sugared flowers.