Elderflower Cupcakes (Printable)

Delicate floral treats infused with fragrant elderflower syrup and creamy buttercream topping.

# 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 tablespoons elderflower cordial
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
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons elderflower cordial
16 - 1 tablespoon milk as needed

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Combine the elderflower cordial and milk in a small measuring cup or bowl.
06 - Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture. Begin and end with the flour. Mix until just combined, being careful not to overmix.
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 sugar in a small saucepan. Heat gently over low heat, stirring constantly until the sugar dissolves completely. Remove from heat and let cool.
10 - When the cupcakes are done, let them cool in the pan for 5 minutes. Transfer to a wire rack and brush the warm cupcakes with the elderflower syrup. Allow to cool completely before frosting.
11 - Beat the softened butter until smooth and creamy. Gradually add the 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 cooled cupcakes with the elderflower buttercream using a piping bag or spatula. Decorate with edible flowers or a sprinkle of lemon zest if desired.

# Expert Suggestions:

01 -
  • The floral flavor is subtle and sophisticated, not perfumed or overwhelming
  • The syrup soak keeps these cupcakes incredibly moist for days
  • They look effortless but taste like something from a fancy bakery
02 -
  • The syrup must be brushed onto warm cupcakes or it wont absorb properly
  • Overmixing the batter will make your cupcakes tough and dense
  • Elderflower cordial varies by brand, so taste as you go with the frosting
03 -
  • Use a pastry brush for the syrup step to get even coverage
  • Sift your powdered sugar twice for the silkiest buttercream

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