Lemon Elderflower Cupcakes

May 12, 2019

Lemon Elderflower Cupcakes

A sweet treat for Mother's Day

Lemon Elderflower Cupcakes

Treat yourself (and Mom) to these delicious cupcakes - don't forget to frost them with the sweet icing recipe below!

Ingredients for cupcake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder*
  • ½ tsp salt*
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 2 eggs
  • 2 tbsp elderflower syrup*
  • 2/3 cup 2% milk

Ingredients for icing:

  • 1 cup unsalted butter, at room temperature
  • 2 ¼ cups icing sugar
  • ¼ cup elderflower syrup*
  • 2 tbsp lemon juice
    • *Available from Well Seasoned


  1. HEAT oven to 350F.
  2. Line a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
  3. Bake in the center of oven until a cake tester inserted in center of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
  4. For the icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
  5. Ice each cupcake with a spoon or piping bags.
  6. Prep Time:

    30 Minutes

    Cook time:

    20 Minutes

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