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Elderflower and Lemon Cupcake

Elderflower and Lemon Cupcakes

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 24 cakes 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English


These scrumptious little cakes, flavoured with elderflower and lemon, are a perfect addition to afternoon tea!



For the cakes:

  • 250 g (9 oz) salted butter
  • 250 g (9 oz) caster or superfine sugar
  • 4 large eggs
  • 250 (9 oz) g self-raising flour
  • Grated zest of 1 lemon
  • 4 tbs elderflower cordial

For the icing:

  • 450 g (1lb) icing sugar
  • 225 g (8 oz) salted butter
  • 3 tbs elderflower cordial
  • Juice of 1 lemon


  1. Set your oven to 200 degrees C/gas mark 6.
  2. Put your cupcake papers into your cupcake trays.
  3. Make the cake batter by creaming together the 250 g butter with the 250 g sugar.   Add the eggs gradually to ensure the mixture does not curdle.  Then add the 250 g self-raising flour.
  4. Add the grated lemon zest and the 4 tbs of cordial to the mixture and stir to combine.
  5. Put a dessert spoon of the cake mixture into each of the cupcake papers.
  6. Put your cupcake trays into the oven and cook for around 15 minutes.  The cakes will be done when they are golden brown and springy to the touch.
  7. Remove the cupcakes from the trays and put on a rack to cool.
  8. Make the icing by putting the 500g icing sugar, 250 g butter, lemon juice and 3 tbs elderflower cordial in a mixing bowl and beating until they form a pale, smooth icing.   Ice the cooled cupcakes and decorate as you wish!

Keywords: elderflower and lemon cake, elderflower cupcakes