Lemon Cupcakes with Elder flower Cream Cheese Frosting
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Lemon Cupcakes with Elder flower Cream Cheese Frosting are perfectly balanced flower scented cupcakes with lemon and cream cheese on the top.
With elderflower syrup both in the batter and frosting, these cupcakes are the best spring treat you can have with the first warm days of May. Lemon zest and lemon juice add irresistible lemony taste to gentle floral taste. Although made from scratch, this bake does not require a lot of your time since you may prepare cream cheese frosting while your lemon elder flower cupcakes are in the oven. Just make sure to cool the cupcakes completely before you spread the frosting on the top and garnish them with some elder flower if you have a bush nearby.
We managed to buy some at our farmer’s market but once I got home they wilted; that’s how gentle and sensitive they are.
This edible flower recipe does not include fat sour cream or buttermilk. It takes only dry ingredients, milk, vegetable oil, and lemon juice. It is important to have it topped with cheese frosting to keep the flavours ad moisture in the batter so once you serve your cupcakes you experience every layer of this delicate dessert.
It takes only ½ half of cup of white sugar since elder flower syrup is pretty sweet. It works for homemade and store bought. It’s just like all the syrups we use: dissolve with water, add some ice and enjoy!
Here are elder flower finest made by 2pots:
6-inch Sponge Cake with Elderflower Syrup
Lemon Loaf Cake with Elderflower Syrup
Lemon Cupcakes with Elder flower Cream Cheese Frosting
Lemon Cupcakes with Elder flower Cream Cheese Frosting are perfectly balanced flower scented cupcakes with lemon and cream cheese on the top.
Ingredients
- Ingredients for cupcakes batter:
- 2 cups cake flour
- ½ cup sugar
- 2 tsp baking powder
- Pinch of salt
- 1 Tbsp vanilla extract
- 2 eggs
- ½ cup + 1 Tbsp milk
- 1/3 cup + 4 tsp vegetable oil
- Zest of 1 lemon
- 3 ½ Tbsp fresh lemon juice
- Ingredients for cream cheese frosting:
- ½ cup icing sugar
- ¾ cup cream cheese
- 3 ½ Tbsp butter, room temperature
- 1 tsp fresh lemon juice
- 3 Tbsp elder flower syrup
Instructions
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Preheat the oven to 180 C/ 356F.
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Place cupcake paper cups into muffins tin (12) and leave aside.
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In stand mixer, combine flour, sugar, baking powder and salt. Add vanilla extract, milk, vegetable oil, zest and juice of fresh lemon.
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Do not overmix since it results in too firm cupcakes once cooked.
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Fill your paper cupcake cups up to 2/3 and bake for 23 minutes or until toothpick inserted in the middle comes out clean.
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While in the oven, prepare frosting by mixing cream cheese and butter to get silky texture.
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Add powdered sugar, elderflower syrup and lemon juice and mix until smooth.
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Once your cupcakes are done and cool, top them with cheese frosting.
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Garnish with elder flower and enjoy!
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