Delicate Floral Elderflower Cupcakes (Print Version)

Delicate floral cupcakes infused with fragrant elderflower syrup and topped with creamy elderflower buttercream—ideal for spring gatherings.

# What You 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 Prepare:

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 blended.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, approximately 3-4 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Mix the elderflower cordial and milk together in a small measuring cup.
06 - Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending 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 18-20 minutes, or until a toothpick inserted in the center comes out clean.
09 - While the cupcakes bake, combine the cordial, water, and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar completely dissolves. Remove from heat and allow to cool.
10 - When the cupcakes are done, cool in the pan for 5 minutes, then transfer to a wire rack. Brush the warm cupcakes generously with the elderflower syrup. Let cool completely before frosting.
11 - Beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy and well incorporated. 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 Advice:

01 -
  • The floral flavor is subtle and sophisticated, not overpowering or perfumey
  • These cupcakes stay incredibly moist thanks to the syrup soak
  • They look elegant on a tea tray but come together with simple techniques
02 -
  • Overbaking even by a minute dries out these delicate cupcakes. Set your timer and trust it.
  • The syrup soak must be applied while cupcakes are still warm or it will not absorb properly.
  • Cold ingredients cause the batter to curdle and affect the final texture. Patience pays off.
03 -
  • Sift your powdered sugar directly into the buttercream to avoid lumps and save a step
  • If you cannot find elderflower cordial, rose water or orange blossom water make lovely substitutes

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