Growing up in Chicago, my kitchen was the heart of our home, bustling with laughter and the aroma of something delicious baking in the oven. My babcia, with her Polish roots, always had a knack for transforming simple ingredients into extraordinary treats. One of my fondest memories is of her teaching me how to bake cupcakes, a skill that has stayed with me and evolved over the years. Today, I’m excited to share a recipe that combines my love for classic American cupcakes with a touch of European elegance — Lemon Elderflower Cupcakes. These cupcakes are a delightful fusion of zesty lemon and fragrant elderflower, creating a treat that’s both refreshing and indulgent. Whether you’re hosting a family gathering or simply indulging in a sweet moment for yourself, these cupcakes are sure to bring a smile to your face.
Why You’ll Love This Recipe
If you’re a fan of light, fluffy cupcakes with a hint of sophistication, you’ll adore these Lemon Elderflower Cupcakes. They’re incredibly easy to make, yet they taste like a gourmet bakery creation. The lemon brings a bright, tangy flavor, while the elderflower adds a subtle floral note that elevates the entire experience. Plus, they’re perfect for any occasion, from birthday parties to afternoon tea. These cupcakes are also a great way to introduce a unique flavor combination to your family and friends, making them a memorable treat that everyone will talk about.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons elderflower syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the frosting: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons elderflower syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and elderflower syrup.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing well. Add the elderflower syrup, lemon juice, and lemon zest, and beat until smooth and fluffy.
- Once the cupcakes are cool, frost them generously with the elderflower lemon frosting.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your Lemon Elderflower Cupcakes are perfect every time, make sure your butter is at room temperature for easy mixing. Don’t overmix the batter; this will keep your cupcakes light and airy. When testing for doneness, a toothpick should come out with a few moist crumbs, not wet batter. For the frosting, if it’s too thick, add a little more lemon juice or elderflower syrup to reach the desired consistency.
Amazon Affiliate Cooking Tools
When I make this recipe, my go-to tool is a Silicone Utensils Set for mixing the batter and frosting. It makes the process smoother and keeps my bowls scratch-free. For precise chopping of lemon zest, the MOSFiATA 8″ Professional Chef’s Knife is unbeatable. And, of course, the Electric Knife Sharpener ensures my knife stays in perfect condition for all my baking adventures.
Variations and Substitutions
Feel free to experiment with this recipe by adding a teaspoon of vanilla extract for a richer flavor. If you’re looking for a dairy-free option, substitute the butter with a plant-based alternative and the milk with almond or oat milk. For a gluten-free version, simply use a 1:1 gluten-free flour blend. You can also try adding a handful of poppy seeds to the batter for a delightful crunch.
Serving Suggestions
These Lemon Elderflower Cupcakes are best enjoyed with a cup of hot tea or a refreshing glass of lemonade. They make a lovely addition to a dessert table at a bridal shower or a springtime picnic. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day you plan to serve them for the best texture and flavor.
What can I use if I don’t have elderflower syrup?
If you can’t find elderflower syrup, you can substitute it with a floral honey or a simple sugar syrup infused with a few drops of elderflower extract.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving to enjoy their full flavor.
Final Thoughts
I hope you find as much joy in making these Lemon Elderflower Cupcakes as I do. They’re a little piece of sunshine on a plate, perfect for sharing with loved ones or savoring on a quiet afternoon. Baking is all about love and creativity, and I encourage you to make this recipe your own. Don’t forget to share your creations with me — I’d love to see how they turn out!
Dynamic Related Recipe Section
👉 I hope you loved making these Lemon Elderflower Cupcakes—they’re like a burst of sunshine in every bite! If you’re in the mood for more delightful treats, why not try my Lemon Blueberry Muffins or the ever-so-comforting Polish Apple Cake? For a different twist, my Vanilla Bean Cupcakes are always a hit, and you can’t go wrong with a classic Chocolate Fudge Brownie. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Elderflower Cupcakes: 4 Refreshing Variations
These Lemon Elderflower Cupcakes are a delightful fusion of zesty lemon and fragrant elderflower, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and elderflower syrup.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing well. Add the elderflower syrup, lemon juice, and lemon zest, and beat until smooth and fluffy.