Lemon and Elderflower Royal Wedding Cupcakes Recipe

June 2, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 12 Cupcakes

These Lemon & Elderflower Cupcakes are inspired by Prince Harry and Meghan Markle’s Wedding Cake which “incorporates the bright flavors of spring”. The cupcakes are flavored with lemon zest, lemon juice and elderflower syrup for a bright tasting fluffy cupcake. They are topped with a rich and smooth elderflower buttercream frosting – I used a Wilton 2D tip (purchase here) to give the frosting that lovely ruffled look. These are truly fit for a Royal Wedding!

Elderflower syrup may be a little hard to find locally, you can purchase it online here.

Lemon & Elderflower Cupcakes Recipe Prince Harry and Meghan Markle's Royal Wedding Cake Lemon & Elderflower Cupcakes Recipe Prince Harry and Meghan Markle's Royal Wedding Cake Lemon & Elderflower Cupcakes Recipe Prince Harry and Meghan Markle's Royal Wedding Cake
Print Recipe

Lemon & Elderflower Royal Wedding Cupcakes

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 12 Cupcakes

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Ingredients

  • 1 Cup + 3 Tablespoons All Purpose Flour
  • ⅓ Cup Unsalted Butter, room temperature
  • 2 Large Eggs, room temperature
  • 1½ Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • ¾ Cup Granulated Sugar
  • 2 Teaspoons Lemon Zest
  • ½ Teaspoon Vanilla Extract
  • ⅓ Cup Whole Milk
  • 1 Tablespoon Fresh Lemon Juice
  • Tablespoons Elderberry Syrup

Elderflower Buttercream Frosting

  • 1 Cup Unsalted Butter, room temperature or about 70°F
  • 3 Cups Powder Sugar
  • ⅛ Teaspoon Salt
  • 1 Tablespoon Elderflower Syrup

Method

  • 1)

    Preheat your oven to 350°F and line your cupcake pan with 12 liners.

  • 2)

    In a bowl, whisk well or sift 1 Cup + 3 Tablespoons of All Purpose Flour, 1½ Teaspoons of Baking Powder and ¼ Teaspoon of Salt and set aside.

  • 3)

    Place ⅓ Cup Room Temp Unsalted Butter and ¾ Cup of Granulated Sugar into your mixing bowl. Mix on high until it’s light and fluffy. Add 2 Large Eggs, 2 Teaspoons of Lemon Zest and ½ Teaspoon of Vanilla Extract – mix on high speed until the mixture is completely smooth. Be sure to scrape your bowl to ensure even mixing.

  • 4)

    Add one third of the flour mixture and mix on low until it’s combined, add 1 Tablespoon of Fresh Lemon Juice, 2 Tablespoons of Elderberry Syrup and another third of the flour and mix on low until it’s combined. Add ⅓ Cup of Whole Milk and the rest of the flour and mix on low just until the flour is combine, you want to avoid over-mixing the batter.

  • 5)

    Fill the cupcake liners a little over half full. Bake in your 350°F preheated oven for 15-20 minutes or until a toothpick inserted into the centers of the cupcake comes out clean.

  • 6)

    Let the cupcakes cool for about 10 minutes in the pan, then move them to a cooling rack to completely cool before frosting.

  • 7)

    Place 1 Cup of room temperature Butter and ⅛ Teaspoon of Salt into your mixer, use the paddle attachment and beat on Med-High for 6-7 Minutes, the butter should be very light and creamy.

  • 8)

    Turn the speed to low and add in the Powdered Sugar ½ Cup at a time, waiting until it fully incorporates before adding more Powdered Sugar.

  • 9)

    Add 1 Tablespoon of Elderflower Syrup. Whip on high speed for about 3-5 minutes, scrape your bowl to make sure everything is mixing evenly -—the frosting should be smooth, creamy and fluffy. You can add a little more Elderflower syrup to make it smoother if you prefer. Frost your cupcakes when they are completely cooled. Enjoy!

↓ Supplies to make this recipe ↓







 






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