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Lemon Cupcakes With Elderflower Frosting

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  • Cooking time20 min
  • Prep time10 min
  • ServingsPortions 12
recipe image Lemon Cupcakes With Elderflower Frosting

Ingredients

  • 3/4 cup (175 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1 3/4 tsp. (8 mL) baking powder
  • 1 cup (250 mL) (2 sticks) Becel® salted margarine sticks, divided
  • 1 cup (250 mL) granulated sugar
  • 2 large eggs
  • 1/2 cup (125 mL) 2% milk
  • 2 tsp. (10 mL) vanilla extract, divided
  • 1 Tbsp. grated lemon peel
  • 2 Tbsp. (30 mL) elderflower liqueur
  • 2 cups (500 mL) icing sugar
  • Edible flowers, for garnish

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside.
      2. Combine flours and baking powder in medium bowl; set aside.
      3. Beat 1/2 cup (1 stick) Becel® sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in milk and 1 tsp. (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Stir in lemon peel. Evenly spoon batter into prepared pan.
      4. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
      5. Meanwhile, blend remaining 1/2 cup (1 stick) Becel® sticks, icing sugar, elderflower liqueur and remaining 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes and garnish with edible flowers.
      *See nutrition information for calorie, saturated fat and sugar content.

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