Name: Lemon & Elderflower Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: British
Ingredients: 175 g unsalted butter or baking spread, softened; 175 g caster sugar; 2 tbsp elderflower cordial; Zest of 1 lemon; 3 large eggs; 175 g self-raising flour; 200 g unsalted butter, softened; 400 g icing sugar; 2 tbsp elderflower cordial; 1 tsp lemon extract; 100 g white fondant

Jump to Recipe· 3.9 from 10 reviews

These delightful Lemon & Elderflower Cupcakes Recipe bring together the bright, zesty kick of lemon with the subtle, floral sweetness of elderflower in a way that feels like a fresh breath of spring in every bite. Soft, fluffy sponge cupcakes infused with lemon zest and elderflower cordial are topped with a luxuriously creamy buttercream that sings with the same enchanting flavors. Whether you’re baking for a special gathering or just craving a cheerful treat to brighten your day, this Lemon & Elderflower Cupcakes Recipe is your new go-to for a light, fragrant dessert that’s as beautiful as it is delicious.

Ingredients You’ll Need

The image shows a metal mixing bowl filled with smooth, creamy light beige batter that has a slightly thick texture with small air bubbles dispersed throughout. A white spatula with a light wooden handle rests inside the bowl, partly dipped into the batter, creating soft ridges and swirls on the surface. The bowl is placed on a white marbled surface, adding a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Getting to know the ingredients is part of the fun, and this recipe asks for simple, wholesome staples that work together perfectly. Each one plays a vital role, from the buttery richness giving the sponge moistness, to the fresh lemon zest that adds zing and a burst of color, making these cupcakes impossible to resist.

Butter or baking spread (175 g): Provides a soft, rich base that keeps the sponge tender and moist.
Caster sugar (175 g): Sweetens the sponge effortlessly, creating a balanced flavor.
Elderflower cordial (2 tbsp for sponge + 2 tbsp for buttercream): Adds a subtle floral fragrance and taste that elevates this recipe to elegantly unique.
Lemon zest (from 1 lemon): Infuses both sponge and buttercream with fresh citrus brightness and a lively aroma.
Eggs (3 large): Help bind the ingredients while contributing to the structure and softness of the cupcakes.
Self-raising flour (175 g): Gives the cupcakes their light, airy texture and gentle rise.
Icing sugar (400 g): Sweetens and smooths the buttercream for a luscious finish.
Lemon extract (1 tsp): Adds an extra punch of lemon flavor in the buttercream for a richer taste.
White fondant (100 g, optional): Perfect for crafting delicate flower decorations that make these cupcakes truly special.

How to Make Lemon & Elderflower Cupcakes Recipe

Step 1: Prepare the Decorations (Optional)

If you choose to decorate with white fondant flowers, start early. Roll out the fondant on an icing sugar-dusted surface and cut out flower shapes using a cutter. Shape and vein each flower using a silicone mould, then leave them to dry completely on crumpled baking paper or a foam tray. Doing this ahead gives the flowers time to set perfectly for decorating.

Step 2: Preheat and Prepare

Preheat your oven to 160°C fan/180°C conventional/350°F/Gas Mark 4 and line a 12-hole cupcake tin with paper cases. This ensures even baking and easy cleanup, making your cupcake journey a breeze from the start.

Step 3: Mix the Sponge Batter

Using an electric mixer, cream together the softened butter and caster sugar until the mixture is light and fluffy—this is key for a soft texture. Next, beat in the elderflower cordial, lemon zest, and eggs one by one, blending smoothly before folding in the self-raising flour gently to keep the batter airy.

Step 4: Bake to Golden Perfection

Divide the batter evenly between the lined cases and bake for about 20 minutes. You’ll know they’re ready when the tops turn a beautiful golden color and a skewer inserted into the center comes out clean. Let the cupcakes cool completely before moving to the next step to avoid melting the buttercream.

Step 5: Whip Up the Buttercream

Beat the softened butter and icing sugar until they begin to come together, then add elderflower cordial and lemon extract. Keep mixing until the buttercream is smooth and fluffy. Adjust the consistency with a splash of milk if it feels too stiff, or add more elderflower cordial for an extra fragrant touch that complements the sponge beautifully.

Step 6: Decorate Your Cupcakes

Pipe or spread the luscious elderflower and lemon buttercream over each cooled cupcake. Finish with your fondant flowers or sprinkle on some lemon zest or edible decorations for a personal touch that impresses without fuss.

How to Serve Lemon & Elderflower Cupcakes Recipe

A lemon cupcake with a yellow paper liner sits on a white plate with a smooth texture. The cupcake has one layer of golden-brown cake topped with a thick swirl of pale yellow cream frosting. On top of the frosting, there is a delicate white flower made of sugar as decoration. In the background, additional similar cupcakes are visible, as well as a halved lemon showing its fresh, textured interior. A small gold fork lies next to the cupcake on the plate, and the surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little decoration goes a long way in elevating these cupcakes. Fresh edible flowers, delicate fondant blossoms, or a sprinkle of finely grated lemon zest add lovely color and a hint of extra flavor. These small details make serving them all the more special and inviting.

Side Dishes

These cupcakes shine on their own but pair beautifully with a light, refreshing drink like sparkling elderflower lemonade or a chilled glass of prosecco. For a tea party, a pot of fragrant Earl Grey or a vibrant green tea would complement their delicate floral notes perfectly.

Creative Ways to Present

Display your cupcakes on a tiered stand for a classy effect, especially at afternoon teas or festive gatherings. Wrapping them individually in decorative cupcake boxes or cellophane with ribbons transforms them into irresistible gifts that capture the joy of baking and sharing.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, keep them fresh by storing the cupcakes in an airtight container placed in a cool spot, but not the fridge. This maintains their moistness and flavor for up to 3 days, so you can enjoy them slowly without losing any magic.

Freezing

You can freeze these cupcakes either before or after icing. Wrap them tightly in cling film and then foil to protect the delicate flavors. When you’re ready to enjoy, thaw at room temperature and add your buttercream fresh for the best texture and taste.

Reheating

Gently warm the cupcakes in a low-temperature oven (around 150°C/300°F) for a few minutes if you want to revive their softness after chilling. Avoid microwaving as it can make them rubbery. Always re-ice after warming, to keep that buttery elderflower and lemon flavor as vibrant as ever.

FAQs

Can I use lemon juice instead of lemon zest?

While lemon juice adds flavor, lemon zest contains essential oils that give a brighter, more intense lemon aroma and taste. For the best results in this Lemon & Elderflower Cupcakes Recipe, stick to zest or use both sparingly together.

Is elderflower cordial easy to find?

Yes, elderflower cordial is usually available in most supermarkets or specialty food stores, especially in the UK. You can also purchase it online. If you cannot find it, you might try elderflower syrup or a mild floral syrup as a substitute, but it may alter the final taste slightly.

Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free self-raising flour blend that suits baking, and you can still create the same lovely texture and rise. Just be sure to check that your other ingredients, like baking powder or flavorings, are gluten-free as well.

How long does the buttercream take to set?

The elderflower and lemon buttercream will firm up within about 30 minutes at room temperature, but if left longer, it sets nicely enough to hold decorations well. For a firmer finish, you can chill the cupcakes briefly before serving.

Can I make the fondant flowers without a mould?

You can, though using a silicone mould helps create beautiful details. If you don’t have one, cut the shapes carefully with cutters and shape them gently by hand before allowing them to dry. It’s a bit more hands-on but adds a charming, personal touch to your cupcakes.

Final Thoughts

If you’re looking to fill your kitchen with irresistible aromas while baking something that feels both elegant and cheerful, this Lemon & Elderflower Cupcakes Recipe is exactly what you need. It brings a wonderful balance of zesty lemon and delicate elderflower that tastes as joyful as it smells. I’m so excited for you to try this recipe—once you do, these cupcakes will quickly become a beloved favorite in your baking repertoire.