Lemon Elderflower Cupcakes

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:

1. HEAT oven to 350F.
2. 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.
3. 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.
4. 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.
5. Ice each cupcake with a spoon or piping bags.

Prep Time:

30 Minutes

Cook time:

20 Minutes