Elderflower Cupcakes

The first time I encountered elderflower was at a countryside farmers market in late May, where an elderly woman sold homemade cordial in mismatched glass bottles. She explained how she gathered the creamy blossoms at dawn, before the sun warmed them too much, to capture their fleeting perfume. Those delicate white umbels have such a brief season—sometimes just two weeks—so theres something almost magical about preserving their essence in something you can eat months later.

I made these for my mothers birthday one year when her actual birthday fell on a rainy Tuesday. We postponed the celebration to the weekend, and I spent a golden Saturday morning with the windows open, folding that fragrant cordial into buttercream while the house filled with the scent of baking vanilla. She took one bite and closed her eyes, transported back to childhood summers when she and her siblings would press elderflowers through muslin to make summer drinks.

Ingredients

• All-purpose flour: Provides the structure for these delicate cakes, and I always sift it twice to ensure the texture stays light
• Unsalted butter: Use it softened to room temperature so it incorporates properly, creating that tender crumb we want
• Granulated sugar: Sweetens while creaming with butter creates those tiny air pockets for lift
• Large eggs: Bring them to room temperature first so they emulsify smoothly into the batter
• Whole milk: Adds moisture and richness, and the temperature matters—cold milk can seize the butter
• Elderflower cordial: The star of the show, and St-Germain works beautifully if you dont have access to homemade
• Vanilla extract: Never skip this, as it rounds out and supports the floral notes
• Baking powder: Gives these cupcakes their rise, so check the expiration date before you begin
• Salt: A small amount balances the sweetness and makes the flavors pop

Instructions

Prepare your kitchen:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners—paper ones work beautifully here

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl, and take your time to aerate the mixture well

Cream the butter and sugar:

Beat them together in a large bowl until the mixture turns pale and fluffy, which usually takes about 3 minutes of enthusiastic mixing

Add the eggs:

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

Mix the liquids:

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

Combine the mixtures:

Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour—mix only until just combined

Fill the liners:

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake to golden:

Bake for 18–20 minutes, or until a toothpick inserted in the center emerges clean

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 completely

Brush the warm cakes:

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

Prepare the buttercream:

Beat the butter until smooth, gradually add the sifted powdered sugar until fluffy, then beat in the elderflower cordial

Frost and finish:

Frost the completely cooled cupcakes and garnish with edible flowers or a sprinkle of lemon zest if you like

Save

My neighbor Sarah dropped by the day I first tested this recipe, her arms full of garden trimmings. We sat at the kitchen table with tea and these cupcakes, and she told me about foraging elderflowers along the hedgerows as a girl in Yorkshire. By the time we finished our second cupcake, wed planned a joint foraging expedition for next spring.

Making The Syrup Soak

That elderflower syrup is what elevates these from ordinary cupcakes to something special. Brush it on while the cupcakes are still warm, and watch how the liquid disappears into the crumb, leaving behind just its fragrant essence. The cakes stay moist for days, developing an even deeper flavor as they rest.

Working With Floral Flavors

Floral flavors can be tricky—too much and you feel like youre eating perfume, too little and why bother. Elderflower sits in that sweet spot, reminiscent of honey and pear and lychee all at once. The buttercream is where most of the flavor lives, so taste it as you go and trust your palate.

Serving Suggestions

These cupcakes shine brightest when served with something that complements their delicate nature. A cup of Earl Grey tea, perhaps, or a glass of sparkling wine with a float of elderflower cordial. They are lovely for bridal showers, afternoon tea parties, or simply because it is Tuesday and you deserve something beautiful.

• Serve them within two days for the best texture
• Store in an airtight container at room temperature
• These freeze beautifully unfrosted for up to a month

Save

There is something deeply satisfying about capturing a fleeting season in a cake, and these little cupcakes do exactly that. May your kitchen smell sweet and your tea never run cold.

Recipe FAQs

→ What does elderflower taste like?

Elderflower has a delicate, floral flavor similar to pear with hints of honey and lychee. It's subtly sweet and wonderfully fragrant without being overpowering.

→ Can I use fresh elderflowers?

Yes, you can make your own elderflower cordial using fresh elderflowers in season. Simply steep the blossoms in sugar syrup, then use that homemade cordial in both the cake and frosting.

→ 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, though bring to room temperature before serving for the best texture and flavor.

→ What can I use instead of elderflower cordial?

You can substitute rose water, orange blossom water, or a combination of vanilla and lemon zest for a different but equally lovely floral flavor profile.

→ Why brush the cupcakes with syrup?

Brushing warm cupcakes with elderflower syrup infuses them with extra moisture and intensifies the delicate floral flavor throughout the entire cake, not just the frosting.

→ Can I make these into a layer cake?

Absolutely. Double the batter and bake in two 8-inch round pans for 25-30 minutes. The syrup and buttercream quantities should remain sufficient, though you may want to increase the frosting slightly for layering.