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Elderflower Cupcakes

Elderflower Cupcakes

  • Yield: makes 12-14 cupcakes (depending on the size of your muffin tin) 1x



For the Cupcakes:

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste/extract
  • 3 tablespoons elderflower syrup or cordial, plus an additional 2 tablespoons for brushing on the cupcakes
  • ½ cup full-fat sour cream, at room temperature

For the Cream Cheese Frosting:

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 (8-oz) block cream cheese, at room temperature
  • 56 cups powdered sugar
  • 1 teaspoon vanilla bean paste/extract
  • 1 tablespoon elderflower syrup or cordial
  • Tiny pinch of fine salt
  • Sprinkles, edible flowers, and/or pearl sugar, for decorating


For the Cupcakes:

  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time. Beat in the vanilla and elderflower syrup.
  5. Add in ⅓ of the flour mixture and beat until just combined. Add in ½ of the sour cream and beat until just combined. Continue with another ⅓ of the flour, the remaining sour cream, and finish with the last ⅓ of the flour mixture. Mix until the batter is just combined, being careful to not overmix (this will result in a dense cupcake).
  6. Scoop or spoon the batter into the cupcake liners, filling them ⅔ of the way full.
  7. Bake for 18-20 minutes or until they are golden around the edges and set in the middle.
  8. While the cupcakes are still warm, gently poke holes with a toothpick all over the tops of the cupcakes. Brush a little bit of the elderflower syrup on the tops of the cupcakes.
  9. Cool completely before frosting.

For the Cream Cheese Frosting:

  1. In the bowl of a stand mixer, beat together the butter and cream cheese until well combined.
  2. Gradually add in the powdered sugar and beat until fluffy and smooth.
  3. Beat in the vanilla, elderflower syrup, and a tiny pinch of salt.
  4. Frost the cooled cupcakes and decorate as desired.

My easy method for decorating these:

  1. Scoop a few tablespoons of the frosting on the top of each cupcake (I actually use a large cookie scoop to do this). Using a butter knife or small offset spatula, smooth the blob of frosting on the sides and top, creating a little swirl if you want things to look fancy.
  2. Top with sprinkles and/or flowers. That’s it! So much easier than using a piping bag and tip.