A sweet treat for Mother's Day
Lemon Elderflower Cupcakes
Treat yourself (and Mom) to these delicious cupcakes - don't forget to frost them with the sweet icing recipe below!
Ingredients for cupcake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder*
- ½ tsp salt*
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest
- 2 eggs
- 2 tbsp elderflower syrup*
- 2/3 cup 2% milk
Ingredients for icing:
- 1 cup unsalted butter, at room temperature
- 2 ¼ cups icing sugar
- ¼ cup elderflower syrup*
- 2 tbsp lemon juice
- *Available from Well Seasoned
Instructions:
- HEAT 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 the center of oven until a cake tester inserted in center of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
- For the 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.
Prep Time:
30 Minutes
Cook time:
20 Minutes