Gentlemen Prefer Blondes and Lemon Cheesecake Cupcake

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   Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).

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   For the lemon cupcake: In a small bowl, combine the self-rising and all-purpose flours.

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   Set aside.

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   Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth.

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   Add the sugar gradually and beat until fluffy.

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   Beat in the egg.

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   Add the flour mixture in two parts, alternating with the milk and vanilla, and mix until well blended.

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   Fold in the lemon zest and juice.

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   For the lemon cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.

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    Mix in the lemon zest and juice.

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    Layer the cupcake liners with lemon cupcake batter first.

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    Then add a layer of the lemon cheesecake batter.

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    Fill the liners with both batters about three-quarters full because the cupcakes will rise.

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    (Depending on your layering technique, you may have more of one batter than the other.

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    You can always make straight cupcakes or cheesecakes with the extra batter.)

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    Bake about 18 minutes.

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    Set aside to cool completely.

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    For the whipped cream cheese frosting: Using a stand mixer, cream together the cream cheese and butter.

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    Mix in the confectioners' sugar.

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    Add the whipping cream and vanilla and whip until stiff.

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    Put the frosting in a piping bag and frost the cooled cupcakes generously.

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    Cook Notes: Be careful when adding lemon juice to the batters so the consistency isn't too runny.

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    If you want more lemon flavor, add additional zest.

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    This recipe was created by a contestant during a cooking competition.

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    The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.