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Light and Fluffy Lemon Elderflower Cupcakes Easy Homemade Swiss Meringue Recipe

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These lemon elderflower cupcakes are light, airy, and delicately flavored with a floral hint, topped with a silky Swiss meringue buttercream frosting. Perfect for special occasions or a sophisticated everyday treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 2 tsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp elderflower cordial or syrup
  • 1 tsp vanilla extract
  • 4 large egg whites, room temperature (for Swiss meringue buttercream)
  • 1 cup (200 g) granulated sugar (for Swiss meringue buttercream)
  • 1 cup (230 g) unsalted butter, softened and cut into cubes (for Swiss meringue buttercream)
  • 1 tsp vanilla extract (for Swiss meringue buttercream)
  • Optional: 1 tsp fresh lemon zest (for Swiss meringue buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Scrape down sides as needed.
  5. Stir in lemon juice, elderflower syrup, vanilla extract, and lemon zest.
  6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition; do not overmix.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make Swiss meringue buttercream: In a heatproof bowl over simmering water, whisk egg whites and sugar constantly until sugar dissolves and mixture reaches 160°F (70°C) or feels smooth between fingers.
  11. Remove from heat and whisk with a stand or hand mixer on high until stiff, glossy peaks form and bowl is cool to the touch, about 7-10 minutes.
  12. With mixer on medium, add softened butter cubes slowly, a few pieces at a time, mixing until smooth and fluffy. If curdled, keep mixing until it comes back.
  13. Beat in vanilla extract and optional lemon zest.
  14. Frost cooled cupcakes using a piping bag or spatula. Decorate with extra lemon zest or edible flowers if desired.

Notes

Make the Swiss meringue buttercream a day ahead and store in the fridge; whip again before using. Avoid overmixing the batter to keep cupcakes light and fluffy. Use fresh lemon zest for best flavor. If buttercream looks curdled, keep mixing until smooth. Use high-quality parchment liners for easy cupcake removal. Substitute elderflower syrup with orange blossom water sparingly if needed.

Nutrition

Keywords: lemon cupcakes, elderflower cupcakes, Swiss meringue buttercream, light cupcakes, floral cupcakes, homemade cupcakes, easy cupcake recipe

Find it online: https://avabowls.com/light-and-fluffy-lemon-elderflower-cupcakes-easy-homemade-swiss-meringue-recipe/