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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.
