Elderflower Cupcakes with Buttercream

There was this tiny window of time in late April when my neighbor's elderflower tree bloomed, and I'd catch that honey sweet scent every time I opened my back door. It made me want to capture that fleeting fragrance in something I could actually eat, something that would make people pause and say what is that lovely flavor. These cupcakes became my answer.

I brought a batch to my book club last spring, and halfway through the meeting everyone had stopped discussing the novel to ask about the frosting. One friend actually admitted she'd been skeptical about floral desserts but ended up eating two.

Ingredients

• All-purpose flour: The structure builder, sift it if you can for an airier crumb
• Unsalted butter: Room temperature is non negotiable here, it needs to be soft enough to incorporate air
• Granulated sugar: Cream this thoroughly with the butter, those tiny air pockets are what make the cake tender
• Large eggs: Also at room temperature so they dont seize the butter mixture
• Whole milk: Full fat makes a noticeably moister cupcake
• Elderflower cordial: St-Germain is lovely but homemade cordial has an even fresher, more delicate flavor
• Vanilla extract: Pure vanilla, never imitation, it grounds the floral notes
• Baking powder: The lift that makes these cupcakes rise beautifully
• Salt: Just a pinch to balance the sweetness and enhance the elderflower
• For the syrup: Equal parts cordial and water with a tablespoon of sugar to create a soak that keeps the cupcakes tender
• For the buttercream: More butter and powdered sugar with additional elderflower cordial for that signature frosting

Instructions

Preheat your oven and prepare the pan:

Set the oven to 350F and line a 12 cup muffin tin with liners, taking a moment to appreciate how pretty some of them are.

Whisk together the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl, doing this first saves you from having to stop mid batter.

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, this usually takes about 3 to 5 minutes and is worth every second.

Add the eggs and vanilla:

Beat in the eggs one at a time, letting each one fully incorporate before adding the next, then stir in the vanilla.

Mix the milk and elderflower:

Combine the milk and elderflower cordial in a small measuring cup, the cordial will swirl beautifully into the milk.

Combine wet and dry ingredients:

Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with the flour and mixing just until combined.

Fill the liners:

Divide the batter evenly among the cupcake liners, filling each about two thirds full, an ice cream scoop makes this effortless.

Bake to golden perfection:

Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the kitchen smells like spring.

Make the elderflower syrup:

While the cupcakes bake, combine the cordial, water, and sugar in a small saucepan and heat gently until the sugar dissolves, then let it cool.

Syrup the warm cupcakes:

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and brush the warm cakes with the elderflower syrup.

Prepare the buttercream:

Beat the butter until smooth, gradually add the powdered sugar, then beat in the elderflower cordial, adding milk if needed for spreadability.

Frost and finish:

Frost the completely cooled cupcakes with the buttercream and decorate with edible flowers or a sprinkle of lemon zest if you want them to look extra special.

Save

My mother now requests these for every spring birthday, saying they taste like a garden in full bloom. Seeing her face when she takes that first bite, eyes closed in pure appreciation, that is the real reason I keep making them year after year.

Making Ahead And Storage

I have learned that these cupcakes actually taste better on day two, after the flavors have had time to develop. Store them in an airtight container at room temperature for up to three days, though they rarely last that long in my house.

Serving Suggestions

These are the kind of cupcakes that make any occasion feel like a proper British afternoon tea. I like to serve them with Earl Grey tea, the bergamot notes complement the elderflower beautifully.

Flower Power

The edible flowers are not just for looks. Try violets for a classic spring look or candied rose petals for something extra romantic.

• If you cannot find edible flowers, a little crystallized ginger on top adds lovely contrast
• A drop of natural food coloring can tint the frosting a soft pink or pale yellow
• Always confirm flowers are edible and pesticide free before using them as garnish

Save

There is something deeply satisfying about capturing a season in a cupcake. I hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What does elderflower taste like?

Elderflower has a delicate, floral flavor with subtle sweet notes reminiscent of pear, lychee, and honey. It's light and fragrant without being overpowering.

→ Can I use fresh elderflowers?

Yes, you can use fresh elderflowers to make homemade cordial. Ensure they're from a safe source and fully opened blossoms. Steep them in sugar syrup before using in this recipe.

→ How should I store these cupcakes?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best texture and flavor.

→ Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. The texture may vary slightly but will still be delicious.

→ What pairs well with elderflower cupcakes?

These pair beautifully with Earl Grey tea, champagne, or sparkling elderflower drinks. Lemon zest or edible flowers make lovely garnishes that complement the floral notes.