Elderflower cupcakes recipe

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20 min


18 min
(plus cooling time)

Delicious and easy to make - these elderflower cupcakes have a lovely aromatic taste that is intensified by the lemon zest. Perfect! This recipe makes 12 cupcakes, so it’s perfect if you’re having friends round for tea.


  • For the cupcakes:
  • 120g butter, softened
  • 150g caster sugar
  • 3 tsp elderflower cordial
  • 1tsp lemon zest
  • 2 large eggs, room temperature
  • 130g self-raising flour
  • 50g ground almonds
  • 1tsp baking powder
  • 125ml milk
  • For the buttercream:
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 2 tsp elderflower cordial
  • 1tsp lemon zest
  • 2tbsp milk
  • A few drops of yellow food colouring (optional)


  • To make this cupcake recipe, preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.

  • Sift the flour, ground almonds and baking powder and set aside.

  • Cream the butter and sugar until light and fluffy. Add the elderflower cordial and lemon zest, then the eggs one at a time, beating well between each addition.

  • Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.

  • Divide the mixture equally into the liners and bake for 18 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 minutes and then transfer onto a wire rack to cool completely.

  • For the buttercream: Cream the butter until smooth. Gradually add the icing sugar and continue to cream until light and fluffy. Add the elderflower cordial, lemon zest, milk and cream until combined.

  • Colour the buttercream a pale yellow using food colouring and pipe onto the cupcakes using a nozzle fitted with a star tip.

Top tip for making Elderflower cupcakes

Add a tsp of lemon juice to your buttercream for a more intensified flavour

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(111 ratings)
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