Have you ever thought about what your signature dish or dessert is? If you’re an avid baker or cook, there’s usually one or two (or more!) recipes in your repertoire that people tend to associate with you or that you find yourself making often because it is enjoyable or just easy to throw together.
This dessert is one of mine 🙂 While it does require a decent amount of work because both the cupcakes and frosting are made from scratch (see this recipe if you’re looking for a delicious semi-homemade cupcake recipe instead), the combination of the tart lemon cupcakes with the sweet and floral elderflower cream cheese is a match made in heaven!
* I combined two different recipes to create this one- the cupcake recipe is from Preppy Kitchen and the frosting recipe is from Yes to Yolks.
Lemon Cupcakes with Elderflower Cream Cheese Frosting
Equipment
- Stand Mixer
- Food Processor
Ingredients
Cupcakes
- 1 ⅔ cups all purpose flour
- 1 cup granulated sugar
- 2 tbsp lemon zest from two lemons
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter melted
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- ¼ cup lemon juice
Frosting
- 1/2 cup (4 oz) unsalted butter softened
- 1 8 oz block cream cheese softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp elderflower syrup
- Pinch of fine salt
- Dried rose petals and golden sprinkles to decorate
Instructions
- Preheat your oven to 375℉.
- Add the sugar and lemon zest to the bowl of a food processor and pulse until the mixture is pale yellow and the zest is fully incorporated into the sugar.
- Whisk together the flour, baking soda, baking powder, and salt in a large bowl and set aside.
- In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, sour cream, and lemon sugar until well combined.
- Add the wet ingredients into the dry ingredient mixture and fold gently until just combined.
- Fill each well of a lined muffin tin ¾ of the way full.
- Bake for 5 minutes at 375F and then reduce the temperature to 350F and bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool for 10 minutes in the pan before transferring to a rack to cool completely.
- While the cupcakes cool, make the buttercream.
- In the bowl of a stand mixer, use the whisk attachment to beat the butter and cream cheese together until well combined and smooth.
- Add the powdered sugar 1 cup at a time, beating well between each addition.
- Whisk in the vanilla and elderflower syrup.
- Top each cupcake with a generous 3 tbsp of frosting and use an offset spatula to smooth across the top and edges.
- Add on the rose petals and sprinkles or decorate as desired.
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