Elderflower Cupcakes with Floral Buttercream

The first time I tasted elderflower was at a countryside wedding in May, where the bride's aunt had made elderflower champagne. That delicate, honey-like floral taste stuck with me for years until I finally decided to capture it in cupcake form. Now these have become my go-to whenever I want something that feels special but doesn't require hours of fussing in the kitchen.

I made these for my book club last spring when we were discussing a novel set in an English garden. The moment everyone took their first bite, the conversation shifted completely from the book to how I'd achieved such a perfect, delicate flavor. One friend actually closed her eyes and said it tasted like walking through a meadow in bloom.

Ingredients

• All-purpose flour: This provides the structure for your cupcakes, and sifting it first helps prevent any lumps in your final batter
• Unsalted butter: Using room temperature butter is crucial for proper aeration during the creaming step
• Granulated sugar: This sweetens while creating that tender crumb we want in a delicate cupcake
• Large eggs: Room temperature eggs incorporate better and help create a lighter texture
• Whole milk: This adds moisture and richness, and bringing it to room temperature prevents the butter from seizing
• Elderflower cordial: This is the star of the show, and I've found St-Germain works beautifully, though homemade elderflower syrup can substitute
• Vanilla extract: This supports the floral notes without overpowering them
• Baking powder: This gives your cupcakes their rise
• Salt: A small amount balances the sweetness and enhances the floral flavor
• Additional elderflower cordial, water, and sugar: These create a simple syrup soak that keeps cupcakes incredibly moist
• Additional butter and powdered sugar: These form the base of your buttercream frosting
• Milk: This adjusts the frosting consistency as needed

Instructions

Getting Started:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, setting the stage for perfectly shaped treats.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed.

Cream Butter and Sugar:

In a large bowl, beat the butter and sugar together until the mixture turns pale and fluffy, about 3 to 4 minutes, creating tiny air pockets that will help your cupcakes rise.

Add Eggs:

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.

Mix Wet Ingredients:

Combine the elderflower cordial and milk in a small bowl or measuring cup.

Combine Everything:

Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined, being careful not to overwork the batter.

Fill and Bake:

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Syrup:

While the cupcakes bake, combine the cordial, water, and sugar in a small saucepan. Heat gently, stirring, until the sugar dissolves completely, then remove from heat and let cool.

Apply the Syrup:

When the cupcakes are done, cool them in the pan for 5 minutes, then transfer to a wire rack. Brush the warm cupcakes generously with the elderflower syrup, letting it soak in.

Prepare the Buttercream:

Beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy, then beat in the elderflower cordial. Add milk only if needed to achieve a smooth, spreadable consistency.

Frost and Decorate:

Frost the completely cooled cupcakes with the elderflower buttercream using a piping bag or spatula. Decorate with edible flowers or a sprinkle of lemon zest if desired.

Save

These cupcakes have become somewhat legendary among my friends, to the point where people now request them for birthdays instead of traditional cake. There's something about that first bite of floral sweetness that makes people pause and really savor it, turning an ordinary afternoon into something that feels like a special occasion.

Making Ahead

I've learned that these cupcakes actually taste better the next day, giving the elderflower flavor time to really infuse throughout the cake. You can bake and syrup-soak them up to two days ahead, storing them in an airtight container at room temperature, then frost them the day you plan to serve them for the freshest appearance.

Serving Suggestions

These pair beautifully with Earl Grey tea, which complements the floral notes without competing with them. For a spring afternoon tea, arrange them on a tiered stand alongside some plain shortbread cookies and perhaps some fresh strawberries to let the elderflower flavor shine as the star of the show.

Variations

If you want to add a bit of brightness, fold some lemon zest into either the cupcake batter or the buttercream for a lemon-elderflower combination. You can also substitute other floral cordials like rose or lavender if elderflower is difficult to find in your area.

• Add a drop of natural food coloring to the buttercream for a pale, feminine pink hue
• Top with crystallized edible flowers for an extra special touch
• Mini cupcakes make elegant bite-sized versions for larger gatherings

Save

Whether you're hosting an elegant afternoon tea or simply want to bring a touch of spring to your kitchen table, these elderflower cupcakes never fail to create a moment of pure floral delight.

Recipe FAQ

→ What does elderflower taste like?

Elderflower has a delicate, floral flavor with hints of honey, pear, and lychee. It's subtly sweet without being overpowering, making it perfect for desserts where you want a light fragrant touch rather than an intense floral taste.

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to 2 days in advance. Store them unfrosted in an airtight container at room temperature. Apply the syrup and frost them the day you plan to serve them for the freshest taste and texture.

→ What can I use instead of elderflower cordial?

If you cannot find elderflower cordial, you can substitute with rose water or orange blossom water for a different floral profile. Alternatively, lemon juice combined with a bit of honey provides a bright, sweet alternative.

→ Why do you brush the cupcakes with syrup?

Brushing warm cupcakes with elderflower syrup adds moisture and intensifies the floral flavor throughout the cake. This technique ensures every bite is fragrant and prevents the cupcakes from drying out.

→ How should I store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though bring them to room temperature before serving for the best texture and flavor.

→ Can I freeze elderflower cupcakes?

Yes, freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight at room temperature, then apply the syrup and freshly made buttercream before serving.