Elderflower Cupcakes

Elderflower Cupcakes

Cupcakes made with lemon and elderflower cordial

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12
Author thebakingexplorer


For the sponge

  • 160 g Butter
  • 200 g Caster sugar
  • 4 tsp Elderflower cordial
  • 1/2 Lemon zest
  • 3 Eggs large
  • 2 tbsp Milk
  • 175 g Self raising flour
  • 65 g Ground almonds
  • 1 1/2 tsp Baking Powder

For the buttercream

  • 530 g Icing sugar
  • 250 g Butter
  • 2 tbsp Elderflower cordial

For decoration

  • 100 g White fondant
  • Green food colouring
  • White pearl sprinkles
  • Edible glitter


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases

  2. Mix together the butter and the caster sugar

  3. Add the elderflower cordial, lemon zest, eggs and milk, and whisk in. Then fold in the self raising flour, ground almonds and baking powder

  4. Divide between the paper cases and bake for 20 minutes

  5. To make the flower decorations, use a silicone rolling pin to roll out the white fondant, then use a cutter to cut out the flower shape

  6. Then use the silicone mould to shape and vein the flower. Leave it to dry

  7. Once dry, dab some water in the centre of the flower using a clean paintbrush and add a white pearl decoration
  8. Make the buttercream by mixing the icing sugar, butter, some green food colouring and the elderflower cordial

  9. Pipe it onto the cupcakes and add the flowers

  10. Store leftovers in an airtight container in a cool place and eat within 3 days