Elderflower Cupcakes with Buttercream (Printable)

Delicate floral cupcakes infused with fragrant elderflower syrup and creamy buttercream topping

# What goes in:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour (160 grams)
02 - 1/2 cup unsalted butter, softened (115 grams)
03 - 2/3 cup granulated sugar (135 grams)
04 - 2 large eggs, room temperature
05 - 1/4 cup whole milk, room temperature (60 milliliters)
06 - 2 tablespoons elderflower cordial (such as St-Germain)
07 - 1 teaspoon vanilla extract
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt

→ Elderflower Syrup

10 - 2 tablespoons elderflower cordial
11 - 2 tablespoons water
12 - 1 tablespoon granulated sugar

→ Elderflower Buttercream

13 - 1/2 cup unsalted butter, softened (115 grams)
14 - 2 cups powdered sugar, sifted (240 grams)
15 - 2 tablespoons elderflower cordial
16 - 1 tablespoon milk, as needed

# Directions:

01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until incorporated.
05 - Mix the elderflower cordial and room temperature milk together in a small measuring cup.
06 - Add the flour mixture to the butter mixture in three additions, alternating with the milk-cordial mixture. Begin and end with the flour, mixing until just combined. Avoid overmixing.
07 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
09 - While the cupcakes bake, combine the elderflower cordial, water, and granulated sugar in a small saucepan. Heat gently over medium-low heat, stirring constantly until the sugar dissolves completely. Remove from heat and let cool.
10 - When the cupcakes are done, cool in the pan for 5 minutes, then transfer to a wire cooling rack. Brush the warm cupcakes evenly with the elderflower syrup. Allow to cool completely before frosting.
11 - Beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until fluffy and well combined. Beat in the elderflower cordial. Add milk as needed to achieve a smooth, spreadable consistency.
12 - Frost the completely cooled cupcakes with the elderflower buttercream. Decorate with edible flowers or a sprinkle of lemon zest if desired.

# Expert Advice:

01 -
  • The floral flavor is subtle enough for skeptics but distinctive enough to feel special
  • These cupcakes bridge the gap between everyday baking and something you'd serve at a garden party
  • The syrup trick keeps them incredibly moist for days
02 -
  • Don't skip the syrup step, it's what transforms these from plain cupcakes into something memorable
  • Room temperature ingredients combine more easily and create a finer crumb texture
  • Let cupcakes cool completely before frosting or the buttercream will melt right off
03 -
  • Use a pastry brush for the syrup step to ensure even coverage without soaking any single spot too thoroughly
  • If you can't find elderflower cordial, make a simple syrup infused with fresh elderflowers in season

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