Lemon Cream Cheese Cupcakes

1. 1

   Preheat oven to 350 degrees F& line muffin tin with cupcake paper.

2. 2

   Combine the butter and 1 1/4 cups of the sugar in a large bowl and

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   beat with the mixer on medium/high until fluffy.

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   Add the eggs and 3 tablespoons of the lemon juice and beat until

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   well combined, scraping down the bowl once or twice as necessary.

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   Mix in the flour, baking powder, salt and 2 teaspoons of the lemon

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   zest until just combined.

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   In a small bowl, beat together the cream cheese and remaining 1/4

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   cup sugar, remaining 1 tablespoon lemon juice and remaining 1

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    teaspoon lemon zest until combined.

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    Spoon about 3 tablespoons of the batter into each muffin cup & then place

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    about 1 tablespoon of the cream cheese mixture on top of each

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    portion of batter and cover the cheese with some of the remaining

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    batter (the batter should reach 3/4's of the way to the top of each

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    cup).

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    Bake until golden, about 20 minutes.

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    Let the cupcakes cool in the

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    pan for 10 minutes before turning over onto the wire rack to cool

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    completely.

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    Either glaze with desired glaze or frosting or dust with confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.