Preheat the oven to 180°C/Fan 160°, Gas 4.
Combine the butter, Lyle’s Golden Syrup®, Tate & Lyle® Golden Caster Sugar, flour, eggs, lemon zest, juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute until soft and creamy.
Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger. Transfer the cupcakes to a wire rack to cool.
For the frosting, combine the cream cheese, butter, Lyle’s Golden Syrup®, lemon curd and juice together in a mixing bowl. Sift over the icing sugar and briefly beat with an electric whisk until smooth.
Spread the frosting over the cakes with a small palette knife, decorate with the sugar flowers and chill for 30 minutes to firm up the icing, then enclose in the cupcake wrappers and serve.
Recipe courtesy of Lyle's Golden Syrup®