These lemon elderflower cupcakes are a refreshing treat, bursting with bright flavors and topped with creamy frosting. They’re easy to make and an ideal dessert for your next gathering or just a little pick-me-up for yourself!
This recipe targets uneven rise, dry crumb, and soggy bottoms by clarifying tin lining, using room temperature eggs, even batter, clear doneness cues, and cooling.
I remember the first time I tried to create a cupcake that wasn’t too sweet but still packed a flavor punch. That’s a challenge with desserts, especially when you’re trying to cater to different tastes. I’ve learned that there’s a fine line to tread to keep everyone happy.
This recipe comes together in just about 35 minutes from start to finish, with each bite offering a light, fluffy texture that melts in your mouth. Plus, the subtle hints of elderflower add a unique twist that will make you want to bake these again and again.
If you’re looking for another yummy dessert, check out my leek and mushroom soup. It’s a comforting recipe that complements any meal!
Table of contents
Why You Will Love This Recipe
- Bright and Tangy Flavor , The lemon zest adds a zesty zing while the elderflower syrup provides a floral sweetness, making every bite a refreshing experience that speaks of summer.
- Moist and Fluffy Texture , The combination of vegetable oil and dairy-free milk results in cupcakes that are incredibly moist, thanks to the creamy texture that keeps them fresh longer.
- Easy to Prepare , With a straightforward method, you’ll find these lemon elderflower cupcakes come together quickly. Just mix wet and dry ingredients, bake, and they’re ready to frost!
- Special Occasion Ready , These cupcakes aren’t just for everyday treats; their unique flavor profile makes them a fantastic choice for weddings, showers, and summer celebrations, creating memorable moments for you and your guests.
Lemon Cupcakes with Elderflower
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 44 minutes
- Yield: 10-12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Diet: Gluten Free
Description
Light, floral gluten free lemon elderflower cupcakes with dairy-free elderflower buttercream.
Ingredients
- 1 1/2 cups (180g) gluten-free all-purpose flour, base for structure
- 1/2 cup (110g) vegetable oil, moisture and fluffiness
- 3/4 cup (140g) granulated sugar, sweetness and moisture retention
- 2 large eggs, room temperature, binding agent and structure provider
- 3/41/2 teaspoon xanthan gum, gluten substitute
- 1/21/2 teaspoon salt, enhances overall flavor balance
- 1 1/21/2 teaspoons baking powder, leavening agent for rise
- 1/4 cup (60g) dairy-free milk, moisture
- 1/4 cup (60g) elderflower syrup, floral flavor
- 21/2 teaspoons vanilla extract, flavor enhancer
- 1 tablespoon lemon zest, fresh lemon flavor
- 1/2 cup (4 oz) dairy-free butter, creamy base
- 11/2 teaspoon vanilla extract, flavor enhancer
- 3 cups (360g) powdered sugar, sweetness and texture
- 1 tablespoon dairy-free milk, adjusts frosting consistency
- 1 tablespoon elderflower syrup (optional), enhances flavor profile
Instructions
- Step 1: Preheat Your Oven: Start by setting your oven to 350 degrees F (175 degrees C), letting it come to temperature. This step is crucial since a properly preheated oven ensures even baking for your lemon elderflower cupcakes.
- Step 2: Prepare Your Muffin Tray: Line a muffin tray with cupcake liners or lightly grease the tins. Doing this helps with easy removal after baking and keeps your cupcakes looking great without sticking.
- Step 3: Combine Wet Ingredients: In a mixing bowl, whisk together your vegetable oil, eggs, dairy-free milk, elderflower syrup, and vanilla extract until smooth. Using room temperature eggs is important here, as it helps create a better texture in your cupcakes.
- Step 4: Mix Dry Ingredients Thoroughly: In a separate bowl, mix together your gluten-free flour, baking powder, salt, and xanthan gum. Mixing these dry ingredients well helps distribute the leavening agents evenly, promoting a nice rise in your cupcakes.
- Step 5: Incorporate Wet and Dry Mixes: Pour the wet mixture into the dry ingredients and stir gently until combined. It is important not to overmix, as this can lead to dense cupcakes; stop as soon as you no longer see dry flour.
- Step 6: Fill Cupcake Liners Evenly: Spoon your batter into the prepared liners, filling each about two-thirds full. Keeping the portions equal ensures they will bake uniformly and rise nicely without spilling over.
- Step 7: Bake Until Golden: Place the tray in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean and the tops appear lightly golden. You want them to spring back when gently touched to avoid any sogginess.
- Step 8: Cool and Vent Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes. This prevents them from becoming soggy, allowing for a better texture as they cool completely on a wire rack.
- Step 9: Frost with Buttercream: After your cupcakes have cooled, whip up the buttercream frosting and generously coat each one. Frosting them when they are completely cool prevents the frosting from melting and ensures a beautiful finish.
Notes
- Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for best freshness.
- If the batter is too thick, add 1 tablespoon of dairy-free milk to loosen it during mixing.
- When cupcakes puff up but sink afterward, check your baking powder’s potency by testing 11/2 teaspoon in hot water – it should bubble immediately.
- For uneven baking, rotate the cupcake tray halfway through, about 10 minutes into baking, to ensure even heat distribution.
- If the frosting is too runny, gradually add powdered sugar, one tablespoon at a time, until reaching the desired consistency.
- When cooling cupcakes, place them on a wire rack after 5 minutes in the pan to avoid sogginess from steam buildup.
- Warm them in the microwave for 12 seconds for a cozy treat.
- Serve with a cup of tea or at springtime gatherings for a refreshing treat. Pair with fresh berries for a delightful accent.
- Substitute elderflower syrup with honey for a different sweetness profile.
- Use regular all-purpose flour instead of gluten-free for a standard version.
- Select fresh elderflower syrup for the best flavor. Avoid expired baking powder for guaranteed puffiness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Use a good quality all-purpose flour to give the cupcakes structure. Make sure it’s fresh for the best results.
- Sugar: Granulated sugar works well for sweetness and moisture. Don’t skip sifting it to avoid lumps in the batter.
- Unsalted butter: This adds richness and a tender crumb. Make sure it’s softened at room temperature so it mixes well into the batter.
- Large eggs: Room temperature eggs help to create a stable emulsion in the batter. They’re also essential for the cupcakes’ rise.
- Whole milk: It adds moisture and richness. If you’re dairy-free, try using a non-dairy milk, like almond milk, for a similar effect.
- Lemon zest: Fresh zest brings a bright, citrus flavor that elevates the cupcakes. Make sure to finely grate it for even distribution.
- Elderflower syrup: This adds a floral sweetness that complements the lemon perfectly. If unavailable, a light honey can work as a substitute.
- Baking powder: Choose good quality baking powder to ensure the cupcakes rise properly. Check the expiration date for guaranteed puffiness.
- Vanilla extract: Pure vanilla extract offers a depth of flavor. Avoid imitation vanilla to maintain the cupcakes’ quality.
- All-purpose flour: Use a good quality all-purpose flour to give the cupcakes structure. Make sure it’s fresh for the best results.
- Sugar: Granulated sugar works well for sweetness and moisture. Don’t skip sifting it to avoid lumps in the batter.
- Unsalted butter: This adds richness and a tender crumb. Make sure it’s softened at room temperature so it mixes well into the batter.
- Large eggs: Room temperature eggs help to create a stable emulsion in the batter. They’re also essential for the cupcakes’ rise.
- Whole milk: It adds moisture and richness. If you’re dairy-free, try using a non-dairy milk, like almond milk, for a similar effect.
- Lemon zest: Fresh zest brings a bright, citrus flavor that elevates the cupcakes. Make sure to finely grate it for even distribution.
- Elderflower syrup: This adds a floral sweetness that complements the lemon perfectly. If unavailable, a light honey can work as a substitute.
- Baking powder: Choose good quality baking powder to ensure the cupcakes rise properly. Check the expiration date for guaranteed puffiness.
- Vanilla extract: Pure vanilla extract offers a depth of flavor. Avoid imitation vanilla to maintain the cupcakes’ quality.
Recipe Tips
- If the batter is too thick, add 1 tablespoon of dairy-free milk to loosen it during mixing.
- When cupcakes puff up but sink afterward, check your baking powder’s potency by testing 1 teaspoon in hot water, it should bubble immediately.
- For uneven baking, rotate the cupcake tray halfway through, about 10 minutes into baking, to ensure even heat distribution.
- If the frosting is too runny, gradually add powdered sugar, one tablespoon at a time, until reaching the desired consistency.
- When cooling cupcakes, place them on a wire rack after 5 minutes in the pan to avoid sogginess from steam buildup.
Serving Suggestions
Serve lemon elderflower cupcakes with fresh berries or a fruit salad for a refreshing touch. Pair them with a scoop of dairy-free ice cream or a light whipped coconut cream for added creaminess.
Use lemon elderflower cupcakes to make layer cakes or cupcakes with assorted fillings like lemon curd or raspberry jam. Add to a dessert table featuring a selection of my favorite gluten-free treats.
Top with a drizzle of elderflower syrup or a lemon glaze for extra zing. Consider adding a sprinkle of lemon zest for a vibrant finish.
Recipe variations
- You can use regular all-purpose flour instead of gluten-free flour for a standard cupcake version.
- Add 1 teaspoon of lemon extract or 2 tablespoons of fresh lemon juice to enhance the citrus flavor in the batter.
- Either melted coconut oil or applesauce can replace vegetable oil for a healthier option, depending on your preference.
- If serving at a gathering, consider doubling the recipe to yield 20-24 cupcakes, adjusting baking time if necessary.
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How to Store?
To keep your lemon elderflower cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. This keeps them soft and moist.
Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days. This extends freshness while maintaining flavor.
Freezing: Wrap cupcakes in plastic wrap, then store in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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