Lemon Cucumber Cupcakes | Elderflower Frosting

Experience a burst of summer in every bite with these lemon cucumber cupcakes topped with a heavenly elderflower frosting. Perfect for garden parties and sweet indulgence, these floral-infused treats will have you come for more!

Prep Time 10

Bake / Cook Time 18

Total Time 28

Equipment

Muffin Flexipan®

Baking Sheet (M)

Ingredients

LEMON CUCUMBER MUFFINS

▢ 7 oz (200 g) cucumber (I used mini cucumbers with seeds or 1/2 Organic English Cucumber | Weighed after removing the seeds)
▢ 1/2 lemon zest
▢ 1/2 (30 g) lemon juice (1.06 oz)
▢ 5.29 oz (150 g) butter (Softened | At Room Temperature)
▢ 5.29 oz (150 g) granulated sugar
▢ 1 1/2 tsp (7.5 g) lemon paste (Original recipe uses Vanilla)
▢ 2 eggs (Large)
▢ 7.40 oz (210 g) all-purpose flour
▢ 2 1/2 tsp (10 g) baking powder

ELDERFLOWER BUTTERCREAM FROSTING

▢ 2.65 oz (75 g) butter (Softened | At Room Temperature)
▢ 5.29 oz (150 g) powdered sugar
▢ 1 Tbsp (15 g) elderflower liqueur (I used Saint Germain)

Instructions

Place your Muffin Tray on the top of your medium perforated baking sheet.

LEMON CUCUMBER MUFFINS PREPARATION

First, wash the organic cucumber. Then, cut it in half and slice it lengthways. Scrap the seeds out with a teaspoon and cut it into chunks, keeping the skin. NOTE: If you use mini cucumbers like me, you do not need to scoop the seeds out.
7 oz cucumber
Add the cucumber chunks and lemon juice to a blender. Mix until blended. Set aside.
1/2 lemon juice
In a mixing bowl, add the softened butter, granulated sugar, lemon zest and lemon paste. Cream for 2 minutes, until light and fluffy. Add the eggs and continue beating for one minute. Then, add the cucumber/lemon and beat for an additional minute.
1/2 lemon zest, 5.29 oz butter, 5.29 oz granulated sugar, 1 1/2 tsp lemon paste, 2 eggs
Fold in the all-purpose flour and baking powder until just combined.
7.40 oz all-purpose flour, 2 1/2 tsp baking powder
Scoop your batter into your Muffin Tray . Refrigerate for 20 minutes. NOTE: This is the secret to get nice muffin tops.

BAKE!

Preheat oven to 350F/180C.
Take your muffin tray out of the refrigerator and Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 16 minutes). It is ready when the toothpick inserted comes out almost clean.
Once your Lemon Cucumber Muffins are out of the oven, let them cool down completely in the mold wile preparing the Elderflower Frosting.

ELDERFLOWER BUTTERCREAM FROSTING PREPARATION

In a mixing bowl, beat the softened butter together with the powdered sugar and elderflower liqueur, until smooth and fluffy on medium speed for about 1 minute. Transfer to a pipping bag and keep refrigerated until your assemble your cupcakes.
2.65 oz butter, 5.29 oz powdered sugar, 1 Tbsp elderflower liqueur

ASSEMBLY

When ready, pipe the Elderflower buttercream frosting on top of your Lemon Cucumber Muffins. You may grate some lemon zest on top as well. Then place them on your serving tray to enjoy. Bon Appétit!
N.B. These cupcakes are best stored separated from the frosting in the refrigerator up to 2 days.

Keyword bon cook, cucumber, cucumber cake, cucumber muffins, elderflower cordial, forteez, guy demarle, Lemon, lemon cupcakes, Saint Germain, vanilla bean paste

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com