Sunshine Lemon Elderflower Cupcakes with Honey Buttercream

Instructions:

1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted flour, sugar, baking powder, and salt for the cake batter.
3. In a large mixer bowl, beat the softened butter until pale and fluffy. Add the lemon zest and beat for one minute to release the oils.
4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
5. With the mixer on low speed, alternate adding the dry mixture and the wet mixture (milk, lemon juice, and elderflower cordial), beginning and ending with the dry ingredients. Mix only until just combined—do not overmix.
6. Divide the batter evenly among the 12 liners (filling them about 2/3 full). Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. To make the buttercream, beat the softened butter in the mixer until very light and creamy (about 3 minutes).
9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
10. Beat in the honey, vanilla, and salt. Add the cold heavy cream, one tablespoon at a time, whipping until the buttercream is light, fluffy, and easily spreadable. Add more cream if necessary for a softer consistency.
11. Once the cupcakes are completely cool, frost each dome generously using a piping bag or offset spatula, and garnish as desired.