Preheat the oven to 180°C/Fan 160°, Gas 4.
Combine the butter, Lyle’s golden syrup, Tate & Lyle’s 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.
