Elderflower Lemon Cupcakes
Lemon Elderflower Cupcakes: bake these light, fluffy, and fragrant cupcakes. A delicate floral and citrus dessert, perfect for spring gatherings.
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
Instructions
- Preheat oven to 350°F (180°C). Position the rack in the center. Line a cupcake pan with paper liners; set aside.
- In a medium mixing bowl, combine the vegetable oil and granulated sugar.
- 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.
- 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.
- 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.
- For the frosting: In a medium mixing bowl, beat together the softened butter and vanilla paste until smooth and creamy.
- 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.
- Beat in additional dairy-free milk if needed to obtain the desired consistency for frosting.
Video
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.
- 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.