Lemon-elderflower cupcakes



20 min


40 min


12 cupcakes

* PLUS 30 min. cooling time
Lemon-elderflower cupcakes

Photo, Roberto Caruso.


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


  • 1 cup unsalted butter , at room temperature
  • 2 1/4 cups icing sugar
  • 1/4 cup elderflower syrup
  • 2 tbsp lemon juice


  • PREHEAT oven to 350F.
  • 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.
  • BAKE in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
  • FOR 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.
  • ICE each cupcake with a spoon or piping bags. Decorate with edible flowers, if desired.

Make it Fancy: Cupcakes

Ingredient Tip: We used Belberry Elderflower Syrup, available on Amazon.ca.