Lemon Cupcakes with Lemon Cream

• 3/4 cup cake flour (not self-rising)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 1/2 teaspoons freshly grated lemon zest
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/2 cup plus 1 tablespoon sugar
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 2 large eggs
• 1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

1. Preheat oven to 350 F. and line four 1/2-cup muffin tins with paper liners.
2. Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest.
3. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth.
4. With a wooden spoon beat in eggs, 1 at a time, until smooth.
5. Stir butter mixture into flour mixture until batter is combined well.
6. In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
7. Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner.
8. Spoon remaining batter over lemon cream, smoothing tops.
9. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool.
10. Makes 4 cupcakes, serving 2 with leftovers.

cake flour, baking powder, salt, freshly grated lemon zest, unsalted butter, sugar, lemon juice, eggs, cream cheese

Taken from www.epicurious.com/recipes/food/views/lemon-cupcakes-with-lemon-cream-14072 (may not work)