Name: Lemon & Elderflower Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 tbsp Elderflower cordial (I used Belvoir); 3 Eggs (large); 1 Lemon (zest only); 175 g Self raising flour; 200 g Butter (softened, unsalted); 400 g Icing sugar; 2 1/2 tbsp Elderflower cordial (I used Belvoir); 1 tsp Lemon extract; 100 g White fondant

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Ever since a certain royal wedding cake, lemon and elderflower has sky rocketed in popularity. These Lemon & Elderflower Cupcakes are a simple, but by no means less delicious way, to enjoy this delightful cake flavour. The elderflower cordial I've used in these cupcakes, along with the hint of lemon, is very delicate and would be perfect to enjoy with a glass of elderflower cordial and sparkling water! These cupcakes would also be great at a party, a wedding of course, or afternoon tea.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For the best flavour, make sure to use a good quality lemon extract and not an essence.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
For the decoration, I used a flower cutter & press to make the flowers from white fondant. This is optional, but easy to do and looks really pretty! You could also decorate them with sprinkles, lemon zest, shop bought sugar or wafer flowers, or edible flowers.
I used elderflower cordial by the brand Belvoir to make these cupcakes. You could also use an elderflower flavouring.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Lemon & Elderflower Cupcakes

Start by mixing together butter or baking spread and caster sugar.

Mix in the elderflower cordial and eggs. Fold in self raising flour and lemon zest.

Divide the batter between the cases and bake them for 25-30 minutes.

To make the white fondant flower decorations I used this flower cutter & press. I set the flowers onto some crinkled up baking paper to dry out and retain their shape.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is elderflower?

Elderflower are the flowers of the elder tree, they have a light and floral taste and are found throughout the UK in woodland. Elderflowers are in season from late May to mid June. They are clusters of tiny white flowers with a sweet and summery scent, and they look very pretty! Elderflowers are actually mildly toxic, but this is removed once the flowers are cooked (for example when turning them into cordial) and they do have medical applications too.

How long do the cupcakes last and can they be frozen?

The cupcakes will last for 3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.

Can this recipe be made into a larger cake?

Yes! Check out my Lemon & Elderflower Cake recipe for the details.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Is butter or a baking spread better for cupcakes?

I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Can these cupcakes be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. You will also need to decorate the cupcakes with a gluten free suitable product. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

Can these cupcakes be made dairy free?

For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

More tips for making the Lemon & Elderflower Cupcakes:

If you don't want to decorate the cupcakes with the fondant flowers I have used, you could also decorate them with sprinkles, some lemon zest, shop bought sugar or wafer flowers, or edible flowers.
I used a Wilton 1M piping tip to pipe the buttercream onto these cupcakes.
You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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