Spelt Lemon Elderflower Cupcakes

These cupcakes use white spelt flour in place of plain flour. The result is a slightly nuttier crumb that stays moist for longer than a standard sponge.

The lemon does the heavy lifting in the batter - zest in the sponge, juice in the glaze. Elderflower comes through in the buttercream, where it softens without overpowering.

You can bake the sponges a day ahead and frost them on the day. They hold their shape well at room temperature for a few hours, which makes them practical for afternoon tea or a casual gathering.

No special equipment needed beyond a hand mixer and a standard 12-hole muffin tin.

Why You'll Love This Recipe

Spelt sponge stays moist longer than plain flour.
Elderflower buttercream is floral without being sweet.
Bake the sponges ahead, frost on the day.
No specialist ingredients - cordial works perfectly here.

Piping pale elderflower buttercream onto a spelt lemon cupcake with a star tip, unfrosted cupcakes in background.

Ingredient Notes

White spelt flour: White spelt gives a lighter crumb than wholegrain spelt. You can swap half for wholegrain spelt if you prefer a nuttier texture, but the cupcakes will be slightly denser.
Elderflower cordial: I use Belvoir or Bottlegreen. Avoid diluting it before adding - you want the concentrated floral flavour. Elderflower liqueur (St Germain) also works if you're making these for adults.
Unsalted butter: Use soft, room-temperature butter for both the sponge and the buttercream. Cold butter won't cream properly and gives a lumpy batter.
Lemon zest: Two unwaxed lemons give enough zest for the batter and candied topping. If you only have waxed lemons, scrub them in hot water first.
Lemon curd: Jarred lemon curd works fine as a filling. You can also make your own - use about 1 tsp per cupcake. Leave it out if you prefer a simpler build.
Full-fat cream cheese (optional): Adding 50 g of cream cheese to the buttercream cuts the sweetness and gives it more body. Skip it for a more traditional frosting.

Three spelt lemon elderflower cupcakes on a ceramic plate beside a pot of tea and elderflower presse.

Prep Time 20 mins

Cook Time 20 mins

Rest Time 20 mins

Total Time 1 hr

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 12

Estimated Cost: 0.85

Calories: 340

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains-eggs, Dairy-free option available, Vegetarian

Description

Wholegrain spelt keeps the sponge tender without making it dense, while elderflower cordial in the buttercream adds a clean floral note that pairs naturally with the sharp lemon.

Ingredients

Cupcake Sponge

180 g white spelt flour
1.5 tsp baking powder
0.25 tsp fine sea salt
150 g unsalted butter, softened
150 g golden caster sugar
3 large eggs (room temperature)
2 lemons lemon zest (unwaxed)
2 tbsp lemon juice
60 ml whole milk

Lemon Curd Filling

80 g good-quality lemon curd (jarred or homemade)

Elderflower Buttercream

180 g unsalted butter, softened
320 g icing sugar, sifted
3 tbsp elderflower cordial (concentrated, not diluted)
1 tsp lemon juice
1 pinch pinch of fine sea salt

Candied Lemon Zest (optional topping)

1 lemon lemon zest strips (cut into thin strips)
50 g caster sugar
50 ml water

Instructions

Candied Lemon Zest

1
Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.
2
Add the lemon zest strips and simmer for 8 to 10 minutes until translucent and slightly sticky.
3
Lift the zest onto a sheet of baking paper with a fork and leave to dry for at least 30 minutes before using. Set the syrup aside.

Cupcake Sponge

4
Heat the oven to 175 C / 350 F. Line a 12-hole muffin tin with paper cupcake cases.
5
Whisk together the spelt flour, baking powder, and salt in a bowl. Set aside.
6
Beat the softened butter and caster sugar together with an electric hand mixer on medium-high for 3 to 4 minutes until pale and fluffy.
7
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
8
Mix in the lemon zest and lemon juice until just combined.
9
Add half the flour mixture and fold in gently with a spatula. Pour in the milk, fold again, then add the remaining flour and fold until just combined with no dry streaks.
10
Divide the batter evenly between the 12 cases, filling each two-thirds full. Bake for 18 to 20 minutes until golden and a skewer inserted in the centre comes out clean.
11
Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Elderflower Buttercream

12
Beat the softened butter with an electric hand mixer on medium for 2 minutes until smooth and slightly lighter in colour.
13
Add the sifted icing sugar in two batches, beating on low first to avoid a cloud of sugar, then on medium-high for 2 minutes.
14
Add the elderflower cordial one tablespoon at a time, tasting as you go. Add the lemon juice and a pinch of salt, then beat for another minute until smooth and spreadable.
15
If the buttercream is too stiff, add 1 teaspoon of milk. If too soft, refrigerate for 10 minutes before piping.

Assemble

16
Use a small sharp knife or apple corer to cut a shallow hole (about 2 cm deep) from the centre of each cooled cupcake. Keep the cut-out piece.
17
Spoon or pipe roughly 1 teaspoon of lemon curd into each hole, then press the cut-out back on top to seal it.
18
Transfer the buttercream to a piping bag fitted with a 1M star tip. Pipe a swirl onto each cupcake, starting from the outer edge and spiralling inward.
19
Top each cupcake with a few strands of candied lemon zest or a small curl of fresh lemon zest. Drizzle a small drop of the reserved lemon syrup over the top if you like a glossy finish.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 340kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 11g56%
Cholesterol 85mg29%
Sodium 95mg4%
Potassium 85mg3%
Total Carbohydrate 42g15%
Dietary Fiber 2g8%
Sugars 30g
Protein 4g8%

Vitamin A 520 IU
Vitamin C 4 mg
Calcium 45 mg
Iron 1 mg
Vitamin D 18 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.05 mg
Folate 18 mcg
Vitamin B12 0.2 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Use room-temperature eggs to prevent the batter from curdling when added to creamed butter.
Do not overmix the batter once the flour is added - stir until just combined.
Fill each cupcake case two-thirds full to leave room for an even rise.
Chill the filled piping bag for 10 minutes if the buttercream feels too soft to pipe cleanly.
Candied lemon zest can be made up to 3 days ahead and stored in a dry container.

Keywords: spelt lemon elderflower cupcakes, spelt cupcakes, elderflower buttercream, lemon cupcakes spelt flour, wholegrain cupcakes, spring baking

Equipment

12-hole muffin tin
electric hand mixer
piping bag with 1M star tip
mixing bowls
fine-mesh zester or Microplane
kitchen scale

Tips

Zest the lemons before juicing - it's much easier and you get more zest.
Weigh the batter into each cupcake case using a kitchen scale for even baking.
Add elderflower cordial to the buttercream one teaspoon at a time - too much makes it slack.
Let the sponges cool completely before frosting, or the buttercream will melt on contact.
Pipe the buttercream with a 1M star tip for a clean finish that holds its shape for several hours.

Variations

Swap elderflower for lavender syrup and top with dried lavender buds for a different floral note.
Add a teaspoon of poppy seeds to the batter for a lemon-poppy spelt version with more texture.
Replace the lemon curd filling with a small spoon of lemon marmalade for a more bitter, grown-up flavour.

Storage and Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring them back to room temperature for 30 minutes before serving - cold buttercream loses its soft texture.

Unfrosted sponges can be wrapped individually in cling film and frozen for up to 2 months. Defrost at room temperature for 1 to 2 hours, then frost as normal.

Do not freeze frosted cupcakes - the buttercream separates on thawing.

Serving Suggestions

These cupcakes suit an afternoon tea spread alongside finger sandwiches and plain scones. The floral elderflower note pairs well with a pot of Earl Grey or a light white tea.

For a spring or early summer gathering, arrange them on a tiered stand with fresh edible flowers - viola or borage both work. A small piece of candied lemon peel on each cupcake adds a sharp finish that cuts the sweetness of the buttercream.

Serve with a cold glass of elderflower presse or sparkling water with lemon to keep the flavours consistent.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-elderflower-cupcakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!