These Dandelion Cupcakes are a springtime delight: soft, fluffy yellow cake topped with a silky dandelion buttercream that carries delicate floral and honey-like notes. They are a lighter, simpler version of a more elaborate dandelion cake, designed so you can enjoy the flavor of fresh dandelions with less fuss and in less time.
The cupcake batter is quick to mix and may even be easier than using a boxed mix, while the dandelion buttercream relies on an infused syrup technique that yields an exceptionally flavorful frosting. The following guide walks you through harvesting and infusing dandelion petals, preparing the syrup, and making both the cupcakes and the Italian-style buttercream.
Making the dandelion buttercream
The buttercream is built on a dandelion-infused simple syrup that is cooked to a soft-ball stage and whisked into whipped egg whites to create a glossy meringue, then gently combined with butter to form an Italian-style buttercream. This approach opens up the possibility of capturing delicate floral flavors in a stable, spreadable frosting.
Harvesting tip
Harvest dandelion flowers from areas away from roads, pets, and places where pesticides or herbicides might have been used. Rinse the flowers to remove dirt and tiny insects; while washing will remove some pollen, it helps ensure the petals are clean and safe to use.
To start, prepare a rich dandelion simple syrup: combine sugar and water, bring to a boil, then simmer until the sugar dissolves. Remove from heat, add dandelion petals, and let them infuse. For best flavor, allow the syrup to steep overnight, though an hour or two at room temperature will still impart good flavor. Strain the petals out before using the syrup in the buttercream.
Dandelion tip
Use only the yellow petals for the buttercream and be sure to remove the green base of each flower, which can taste bitter. Collecting mostly petals will keep the buttercream sweet and fragrant.
Buttercream tips
For an Italian-style buttercream, heat the dandelion syrup to the soft-ball stage (about 235–240°F). While the syrup reaches temperature, whip the egg whites to soft peaks. Then pour the hot syrup into the egg whites in a very slow, steady stream while the mixer runs, creating a glossy meringue.
After all the syrup is incorporated, continue whipping for several minutes until the meringue cools closer to the temperature of your softened butter. Add the butter gradually, about a tablespoon at a time, and continue whipping until the mixture becomes a silky, shiny frosting. If the buttercream appears to break and turn loose or soupy, keep adding butter slowly and whip; it will usually come back together into a smooth emulsion.
Dandelion cupcake tip
To intensify the dandelion flavor in the cupcakes, you can use dandelion-infused sugar in place of regular sugar. A light sprinkle of dandelion sugar on top also makes a pretty finish.
Dandelion Cupcakes
These cupcakes are light and subtle, with delicate floral notes from fresh dandelion petals captured in a silky buttercream.
Equipment
- Stand mixer with whisk attachment
- Cupcake pan
- Pastry bag and star tip (optional)
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 (only the yellow petals)
Dandelion Buttercream
- ¾ cup strained dandelion syrup (from above)
- 3 egg whites
- 8 ounces unsalted butter, soft
- 1 teaspoon elderflower extract or St. Germain (optional)
Instructions
For the dandelion syrup
- Combine sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the sugar dissolves, about 5 minutes.
- Remove from heat, add the dandelion petals, and stir to saturate. Allow the mixture to cool slightly.
- Transfer the syrup and petals to a container and let it infuse for at least an hour or overnight for best flavor.
- Before using, strain the syrup through cheesecloth and press or squeeze the petals to extract as much liquid as possible. You should end up with about ¾ cup of strained syrup.
For the cupcakes
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, vanilla, sugar, melted butter, sour cream, and milk.
- Fold the dry ingredients into the wet ingredients just until barely combined; avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter.
- Bake until the tops spring back when lightly touched, about 17–20 minutes. Cool completely before frosting.
For the buttercream
- Pour the strained dandelion syrup into a saucepan and heat over medium-low until it reaches 235–240°F (soft-ball stage).
- While the syrup heats, place the egg whites in the bowl of a stand mixer fitted with the whisk and whip on high until soft peaks form. If they reach soft peaks before the syrup is ready, reduce the speed to low to keep them moving.
- When the syrup is ready, remove it from the heat and let the bubbling settle for about a minute. With the mixer on medium, pour the hot syrup into the whipped egg whites in a very slow, steady stream. After all the syrup is added, continue whisking for about 5 minutes until the mixture cools slightly and becomes glossy.
- Add the softened butter a tablespoon at a time, allowing each addition to incorporate before adding more. Continue beating until the buttercream is silky and smooth.
- If desired, stir in elderflower extract or a small amount of a liqueur like St. Germain for a complementary floral note. Pipe or spread the buttercream onto cooled cupcakes.
Notes
Dandelion syrup: Make the syrup first and allow it to infuse for at least an hour before making the buttercream. Overnight infusion gives stronger flavor.
If you would like even more dandelion flavor in the cake, replace the regular sugar in the cupcake batter with dandelion-infused sugar. You can double the recipe to make 24 cupcakes; the buttercream recipe yields a generous amount and may be more than needed for just 12 cakes.
Did you try this recipe?
Leave a comment below to share how your cupcakes turned out.