Lemon-elderflower cupcakes

Prep 20 min
Total 40 min
Plus 30 min. cooling time
Makes 12 cupcakes

12

Ingredients

1 1/2 cups
all-purpose flour
1/2 tsp
1/2 cup
unsalted butter, at room temperature
1 cup
granulated sugar
1 tbsp
2
2/3 cup
2% milk

Icing

1 cup
unsalted butter, at room temperature
2 1/4 cups
2 tbsp

Instructions

  • PREHEAT oven to 350F.
  • LINE a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
  • BAKE in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
  • FOR icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
  • ICE each cupcake with a spoon or piping bags. Decorate with edible flowers, if desired.

Ingredient Tip: We used Belberry Elderflower Syrup, available on Amazon.ca.

 

Nutrition

Make it Fancy: Cupcakes

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