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lemon and elderflower cupcakes
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5 from 1 vote

Lemon & Elderflower Cupcakes

These Lemon & Elderflower Cupcakes are inspired by the forthcoming royal wedding. They're easy to make and have a lovely delicate flavour.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Cake, Dessert
Cuisine: British
Keyword: baking, cupcakes
Servings: 12 cupcakes
Calories: 365kcal
Author: Angela – Only Crumbs Remain


For the cupcakes

  • 170 g butter unsalted, softened (6oz)
  • 150 g caster sugar (5oz)
  • small pinch of salt
  • 3 large eggs lightly beaten
  • 3 - 4 tbsp elderflower cordial
  • 170 g self raising flour (6oz)
  • 1 tsp level baking powder

For the buttercream

  • 200 g butter unsalted, softened (7oz)
  • 400 g icing sugar (14oz)
  • 40 g lemon curd (1 ½oz)
  • splash of milk

For the filling

  • 60 g approx lemon curd (2oz)

For the decoration (see note b below)

  • edible flowers or sugar flowers
  • pearlescent ball sprinkles
  • instructions:


Make the cupcakes

  • Preheat the oven to 190℃ / Fan 170℃ / Gas 5. Place the muffin sized cases into the muffin tray.
  • Place the soft
butter and sugars into a good sized bowl and beat together with a wooden
spoon or electric beaters until very pale and fluffy. Add the salt and
beat again to combine. Gradually add the beaten eggs a little at a
time, beating well after each addition. Beat in 3 tbsp elderflower
cordial. Sieve the flour and baking powder into the mixture. Use a
spatula or large metal spoon to fold this in gently.  You're aiming for a
nice dropping consistency.  Add a little more elderflower cordial if
  • Fill the muffin cases. Using a
teaspoon, fill the cases with the batter mixture. You're aiming for them
to be half to two-thirds full. You may decide to weigh each muffin to
ensure equal sizes. Each will weigh about 60g.
  • Bake. Place the muffin tray in the
centre of the oven and bake for about 20 - 23 minutes. You may need to
rotate the tray after 15 minutes of baking. Once baked, remove from the
oven and place on a cooling tray.

Make the buttercream.

  • Place the
softened butter into a good sized bowl.  Beat to ensure it is soft and
creamy.  Sieve half of the icing sugar into the butter.  Use a wooden
spoon to combine the two ingredients.  Sieve in the remaining icing
sugar and mix to combine.  Beat well to create a creamy frosting.  Add
the lemon curd.  Mix to combine.  Add a little milk if necessary, and
beat in.  Spoon the mixture into a piping bag fitted with a large open
star nozzle.

To fill the cupcakes

  •  Hollow out the cupcakes.  Use a
paring knife or the wide end of a large piping nozzle to create a hollow
in the top of the cupcake.  Add some lemon curd.  Avoid over filling.
Cut off a little of the sponge and place the 'crust' piece back onto the
cupcake to act as  a 'plug'.

To decorate

  • Pipe the buttercream over
the top of the cupcake in a rosette swirl.  Finish with either a sugar
flower or real edible flower and a few pearlescent ball sprinkles.


12 muffin sized cupcake cases
muffin tin.
Piping bag fitted with a large open star nozzle.
Cook's Tips
a) Aim to ensure your ingredients are at room temperature before baking. Consider very gently warming the lightly beaten eggs over a double boiler if the eggs are chilly, especially in the colder months. Heat them until they are tepid (neither warm nor cold to the touch).
b) If you'd prefer to decorate your cupcakes with candied lemon zest, simply use a zester to create long strands of zest from 2 washed unwaxed lemons. Avoid taking the white pith. Place 100ml of water and 75g sugar into a small pan. Set over a medium heat to dissolve. Put the prepared lemon strips into the pan. Allow them to cook for about 10 minutes. Remove them from the pan and set onto a baking tray lined with baking paper. Try to ensure the lemon zest pieces aren't touching. Once the cupcakes have finished baking place the tray in the cooling oven and allow them to dry out whilst the oven cools.
In an airtight container in a cool place for 3-4 days


Serving: 5201 cupcake | Calories: 365kcal