Elderflower syrup and fresh mint leaves make these cupcakes unique. The lemonade frosting on top makes them unforgettably delicious!
Just a few weeks ago I made Elderflower Lemonade that was amazing. Seriously- you need to try it! After making many batches of it for friends and family, it occurred to me that these flavors would make such good cupcakes! I experimented a bit with the cupcakes, and topped them with my famous lemonade frosting and YUM! I really liked them. A lot!
Plus they are so fun and springtime-y! The only special ingredient you’ll need is Elderflower syrup. I got mine on Amazon and you won’t want to skip this ingredient because it is the secret deliciousness behind this recipe. Plus, once you have it you can make the lemonade- and you will not regret it!!
Here is how we made these (printable recipe here):
- One boxed white cake mix (plus eggs and oil to make according to package)
- Elderflower syrup (about 1-2 cups depending on boxed mix)
- 1/4 cup finely chopped mint leaves
- 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
- 1 packet (0.23oz.) of Kool-Aid Lemonade
- 1- 7oz. container Jet-Puffed Marshmallow Creme
- 1/3 c. powdered sugar
- 8 oz. Cool Whip Topping (refrigerator temp)
- Preheat oven to 350F degrees
- Make cake mix according to package, but replace 1/2 of the required water with elderflower syrup (so if the mix calls for one cup of water, use 1/2 cup of water and 1/2 cup of Elderflower syrup)
- Bake according to package, until a toothpick inserted into the center of a cupcake comes out clean.
- Cool on countertop.
- Cream together cream cheese, lemonade and yellow food coloring until smooth.
- Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
- Place frosting in a large zip-top bag, fitted with a decorating tip, and keep in fridge until ready to frost.
- Before frosting, use a toothpick to poke holes into the top of each cupcake (6-8). Use a pastry brush to generously brush the top of each cupcake with elderflower syrup, allowing it to soak into the holes.
- Pipe lemonade frosting on the top of each cupcake and decorate as desired.
- Keep in a loosely sealed container, refrigerated, for 2-3 days.
My thoughts: These really are such a deliciously different flavor of cupcake. The mint with the lemon- and that yummy syrup… I love them! They are on my permanent list of spring cupcake options! I hope you get a chance to try them! 🙂 ~r
This lemonade frosting has been one of the biggest hits on this blog. It was originally created in 2011 for a Strawberry Lemonade Layer Cake, which is my most popular recipe- ever. This is a little sad to me since my photography in 2011 needed LOTS of improvement, and the photos are awful 🙂
I remade it (making the frosting a bit thicker) in 2012, and used it on cupcakes in 2013.
It is a go-to frosting recipe for sure. It actually tastes like lemonade, and as my friend Laura (the frosting-hater) says: “I love it- it tastes more like a creamy filling than a frosting.”
Spring recipes are SO FUN! Here’s a few more to try (click on photo to see recipe).