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Elderflower Lemon Cupcakes - lemon elderflower cupcakes - Lemon Elderflower Cupcakes: bake these light, fluffy, and fragrant cupcakes. A delicate floral and cit

Elderflower Lemon Cupcakes

Lemon Elderflower Cupcakes: bake these light, fluffy, and fragrant cupcakes. A delicate floral and citrus dessert, perfect for spring gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup elderflower syrup
  • 1 ¼ cups all purpose gluten-free flour blend
  • ¼ teaspoon salt
  • 1 ¾ teaspoons baking powder
  • ¼ cup dairy-free milk
  • ½ teaspoon xanthan gum
  • 2 teaspoons gluten free vanilla extract
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla paste
  • 4 cups powdered sugar

Method
 

  1. Preheat oven to 350°F (180°C). Position the rack in the center. Line a cupcake pan with paper liners; set aside.
  2. In a medium mixing bowl, combine the vegetable oil and granulated sugar.
  3. Add the eggs and elderflower syrup and beat with an electric mixer at medium speed for one minute. Add the gluten-free flour blend, salt, baking powder, dairy-free milk, xanthan gum, and gluten-free vanilla extract; beat at medium speed for one minute until just combined.
  4. Spoon the batter evenly into the cupcake liners. Bake for 18-20 minutes or until the centers spring back when touched and cupcakes are very lightly browned.
  5. Let the cupcakes cool in the pan on a wire rack for five minutes. Remove cupcakes from the pan onto the rack and cool completely before frosting.
  6. For the frosting: In a medium mixing bowl, beat together the softened butter and vanilla paste until smooth and creamy.
  7. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Alternate with 1 tablespoon of dairy-free milk and 1 tablespoon of elderflower syrup until all ingredients are blended and the frosting is smooth.
  8. Beat in additional dairy-free milk if needed to obtain the desired consistency for frosting.

Notes

- For the best texture, ensure your eggs are at room temperature. This helps them incorporate better into the batter, leading to a lighter, fluffier cupcake.
- If your gluten-free flour blend doesn't contain xanthan gum, don't skip it! It's crucial for providing structure and preventing crumbling in gluten-free baking.
- When mixing the batter, avoid overbeating after adding the dry ingredients. Mix just until combined to keep the cupcakes tender and moist.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, unfrosted cupcakes can be frozen for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.