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Elderflower and lemon cupcakes recipe

122 ratings

These pretty cupcakes are perfect for a celebration or afternoon tea with their fluffy sponge and gorgeous swirl of buttercream icing (see tip, below). The combination of sweet, floral elderflower and tangy lemon is a classic summer combo, topped off with tart raspberries for a simple decoration. See method

Serves 12
20 mins to prepare and 20 mins to cook, plus cooling
502 calories / serving
Vegetarian

Ingredients

185g self-raising flour
1 tsp baking powder
185g caster sugar
185g unsalted butter, softened
2½ tbsp elderflower cordial
1 lemon, zested
3 large eggs, lightly beaten
1 tbsp milk

For the icing

200g unsalted butter, softened
300g icing sugar
3 tbsp elderflower cordial
1 lemon, juiced and zested
raspberries, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2100kj
502kcal 25%
Fat
27g 41%
Saturates
16g 82%
Sugars
47g 52%
Salt
0.3g 5%

of the reference intake
Carbohydrate 60.8g Protein 3.8g Fibre 0.5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Sift the flour, baking powder and a pinch of salt into a large bowl.
In a separate bowl, beat together the sugar and butter with an electric whisk until light and fluffy. Add the elderflower cordial and lemon zest and stir to combine.

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Add the beaten eggs a little at a time, beating well between each addition. Gently fold in the flour and baking powder using a large metal spoon. Finally stir in the milk.
Divide the mixture between the cases – they should be about two-thirds full. Bake for 18-20 mins, until lightly golden and springy to touch, then remove the cakes from the tin and leave to cool on a wire rack.
To make the buttercream icing, add the softened butter, icing sugar and cordial to a large bowl and beat together with an electric whisk until light and fluffy. Beat in a little of the lemon juice to taste, adding more as needed to balance the cordial but without making the icing runny.
Once completely cool, fit a piping bag with a star-shaped nozzle and pipe the icing in a swirl onto each cupcake. Decorate with a few fresh raspberries and strips of lemon zest.

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Tip: If you don’t have a piping bag or star-shaped nozzle, you can easily spread the icing onto each cake. Place a heaped spoonful of icing onto the top of each cake then use a palette or blunt knife to swirl outwards from the middle, forming a nest shape for the raspberries to sit in.

Freezing guidelines:

The cakes (without icing) are suitable for freezing. Make the cupcakes up to the end of step 4, cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before icing and decorating.

See more Baking recipes