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–+ servings
Three dandelion cupcakes in a line
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5 from 1 vote

Dandelion Cupcakes

These Dandelion Cupcakes are light and subtle, with delicate honey notes from the fresh dandelion flowers in the silky buttercream.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 12 cupcakes
Author: Karie

Equipment

  • Stand mixer with whisk attachment

Ingredients

Cupcakes

  • 1 ¼ cups all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs room temperature
  • 2 teaspoons vanilla
  • ½ cup sugar
  • 6 ounces unsalted butter melted
  • ½ cup sour cream
  • ¼ cup milk

Dandelion Syrup

  • 1 cup sugar
  • ¾ cup water
  • ½ cup dandelion petals

Dandelion Buttercream

  • ¾ cup dandelion syrup from above
  • 3 egg whites
  • 8 ounces unsalted butter soft
  • 1 teaspoon elderflower extract or St Germaine optional

Instructions

For the cupcakes:

  • Line a cupcake pan with paper liners. Preheat oven to 350° F.
  • In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • In a second bowl, whisk together eggs, vanilla, sugar, melted butter, sour cream, and milk.
  • Fold dry ingredients into wet ingredients just until barely combined - don't overmix!
  • Divide batter evenly amongst prepared cupcake pan, filling each about 2/3 of the way full.
  • Bake until cake springs back when touched, about 17-20 minutes. Allow to cool completely before frosting.

For the dandelion syrup:

  • Combine sugar and water in a saucepan and bring to a boil. Turn heat down and simmer until sugar dissolves, about 5 minutes.
  • Remove from heat. Add dandelion petals; stir to saturate petals with the syrup. Allow to cool slightly.
  • Pour syrup into a container and leave to infuse at least a few hours or overnight.
  • Before using, strain syrup through a cheesecloth, wringing out with your hands or pressing with the back of a wooden spoon to extract as much syrup as possible. You should end up with about ¾ cup of strained syrup.

For the buttercream:

  • Pour strained dandelion syrup into a saucepan and cook over medium-low heat until it reaches 235 – 240° F.
  • Meanwhile, while syrup cooks, place egg whites into a clean bowl of a stand mixer fitted with the whisk attachment. Whip on high until soft peaks form. If soft peaks form before syrup is ready, turn mixture on low but keep them moving.
  • Once syrup is ready, remove it from heat and let it sit for about a minute, until bubbles subside. Pour it into egg whites in a very slow and gradual stream, with mixer on medium. Once all syrup is in, continue to whisk on medium for about 5 minutes, or until mixture has cooled slightly.
  • Start adding in soft butter, about a tablespoon at a time, until all the butter is in. Allow to beat a few more minutes until buttercream is silky and smooth.
  • Add elderflower extract or St. Germaine, if using.
  • Pipe or spread frosting onto cupcakes as desired.

Notes

Want to pump up the dandelion flavor even more? Use dandelion sugar in place of regular sugar in the cupcake recipe.