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Lemon Cucumber Cupcakes | Elderflower Frosting

bakingwithnessa
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 minutes
Bake Time 18 minutes
Total Time 28 minutes
Course Muffins/Cupcakes
Cuisine American
Servings 12

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
 

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.

Video

Special Notes

Nutrition

Nutrition Facts
Lemon Cucumber Cupcakes | Elderflower Frosting
Amount Per Serving
Calories 315 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 68mg23%
Sodium 220mg10%
Potassium 58mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 520IU10%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, cucumber, cucumber cake, cucumber muffins, elderflower cordial, forteez, guy demarle, Lemon, lemon cupcakes, Saint Germain, vanilla bean paste
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