Lemon Elderflower Cupcakes

For cupcake:

- 1 ½ cups all-purpose flour
- 1 tsp baking powder*
- ½ tsp salt*
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest
- 2 eggs
- 2 tbsp elderflower syrup*
- 2/3 cup 2% milk

For icing:

- 1 cup unsalted butter, at room temperature
- 2 ¼ cups icing sugar
- ¼ cup elderflower syrup*
- 2 tbsp lemon juice

*Available from Well Seasoned

1. HEAT oven to 350F.
2. 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.
3. Bake in the center of oven until a cake tester inserted in center of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
4. For the 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.
5. Ice each cupcake with a spoon or piping bags.