Print

Perfect Lemon Elderflower Cupcakes Easy Homemade Recipe with Buttercream Flowers Tutorial

lemon elderflower cupcakes - featured image
Print Recipe

Light, bright lemon elderflower cupcakes topped with delicate buttercream flowers, perfect for celebrations or a special treat. This recipe balances zesty citrus with subtle floral notes for a refreshing and nostalgic flavor.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • Zest from 2 medium lemons
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons elderflower syrup
  • 1 teaspoon pure vanilla extract
  • For Buttercream Flowers:
  • 1 cup (230 g) unsalted butter, softened
  • 3 to 4 cups (360 to 480 g) powdered sugar, sifted
  • 2 to 3 tablespoons (30 to 45 ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time until fully incorporated. Add vanilla extract, lemon zest, lemon juice, and elderflower syrup; mix until combined.
  5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined after each addition.
  6. Divide batter evenly among cupcake liners, filling about ⅔ full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. For buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, alternating with heavy cream, until spreadable and pipeable consistency is reached. Add vanilla extract and gel food coloring if desired.
  9. Fill piping bags fitted with petal tips and pipe buttercream flowers onto cooled cupcakes. Practice piping on parchment paper first if needed.

Notes

[‘Do not overmix after adding flour to keep cupcakes light and fluffy.’, ‘Use room temperature butter, eggs, and milk for best texture and rise.’, ‘Use fresh lemon zest, avoiding the bitter white pith.’, ‘Choose a high-quality elderflower syrup for the best floral flavor.’, ‘Adjust buttercream consistency with cream or powdered sugar as needed for piping.’, ‘Practice piping on parchment paper before decorating cupcakes.’, ‘Chill buttercream briefly if too soft before piping.’, ‘Cupcakes can be baked a day ahead and frosted before serving.’, ‘Store frosted cupcakes in the refrigerator up to 3 days; bring to room temperature before serving.’, ‘Freeze unfrosted cupcakes wrapped tightly for up to 2 months.’]

Nutrition

Keywords: lemon cupcakes, elderflower cupcakes, buttercream flowers, homemade cupcakes, spring dessert, floral cupcakes, easy cupcakes

Find it online: https://junomeals.com/perfect-lemon-elderflower-cupcakes-easy-homemade-recipe-with-buttercream-flowers-tutorial/