Elderflower Cupcakes (Printable)

Delicate floral cupcakes infused with 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 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

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
05 - Mix elderflower cordial and milk together in a small cup.
06 - Add flour mixture to butter mixture in three additions, alternating with milk mixture, beginning and ending with flour. Mix until just combined.
07 - Divide batter evenly among liners, filling each about two-thirds full.
08 - Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean.
09 - Combine cordial, water, and sugar in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and let cool.
10 - Cool cupcakes in pan for 5 minutes, then transfer to wire rack. Brush warm cupcakes with elderflower syrup. Cool completely.
11 - Beat butter until smooth. Gradually add powdered sugar, beating until fluffy. Beat in elderflower cordial. Add milk if needed for spreadable consistency.
12 - Frost cooled cupcakes with buttercream. Decorate with edible flowers or lemon zest if desired.

# Expert Suggestions:

01 -
  • The floral flavor is subtle and sophisticated, not perfumed or artificial
  • These cupcakes feel like spring on a plate, light enough for afternoon tea
  • The syrup soak keeps them tender for days, if they last that long
02 -
  • Let the cupcakes cool completely before frosting, or the buttercream will melt right off
  • The syrup step is not optional—it adds moisture and intensifies the elderflower flavor
  • Elderflower flavor is subtle, so resist the urge to add more cordial than the recipe calls for
03 -
  • Use a pastry brush for the syrup step to distribute it evenly
  • Sift the powdered sugar for the buttercream to avoid any lumps

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