Elderflower Cupcakes
Delightful elderflower cupcakes that bring a taste of spring with their unique floral flavor and fluffy texture, perfect for any occasion.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 1 cups granulated sugar
- 2 large eggs
- 0.5 cups milk
- 0.25 cups elderflower cordial
- 1 zest of 1 lemon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the frosting
- 1 cups powdered sugar
- 0.25 cups unsalted butter, softened
- 2 tablespoons elderflower cordial
- 1 tablespoon milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the elderflower cordial and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat together the softened butter, powdered sugar, elderflower cordial, and milk until smooth.
- Frost the cooled cupcakes and enjoy your delicious elderflower treats!
Notes
Store your elderflower cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow them to reach room temperature before serving.