Exquisite Elderflower Gin Cupcake Recipe
These elegant elderflower gin cupcakes offer a sophisticated balance of floral sweetness and botanical complexity. The moist, gin-infused sponge is topped with a silky elderflower buttercream, making them the ultimate centerpiece for garden parties and summer celebrations.
- Prep
- 20 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 412 kcal
Method
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper liners.
In a large bowl, cream together the 175g of butter and caster sugar until the mixture is light, pale, and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with the final egg to prevent the mixture from curdling.
Gently fold in the remaining flour, followed by the elderflower cordial and 1 tablespoon of gin until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until the sponges spring back when touched.
While the cakes cool completely on a wire rack, prepare the frosting by beating the 200g of butter until very soft.
Gradually add the icing sugar, gin, and a splash more elderflower cordial if needed, beating until smooth and pipeable.
Pipe the buttercream onto the cooled cupcakes and finish with a sprinkle of fresh lime zest or a dried lime slice.
Notes from the kitchen
Use a botanical-heavy gin like Hendrick's or The Botanist to complement the elderflower notes.
Ensure your butter is truly at room temperature for the frosting to achieve a silky, non-gritty texture.
Brush the warm cupcakes with a little extra gin immediately after baking for a more intense flavor profile.
Do not overmix once the flour is added; fold gently to keep the sponge light and airy.
