Lemon Cupcakes with Lemon Cream

1. 1

   Preheat oven to 350 F. and line four 1/2-cup muffin tins with paper liners.

2. 2

   Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest.

3. 3

   In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth.

4. 4

   With a wooden spoon beat in eggs, 1 at a time, until smooth.

5. 5

   Stir butter mixture into flour mixture until batter is combined well.

6. 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. 7

   Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner.

8. 8

   Spoon remaining batter over lemon cream, smoothing tops.

9. 9

   Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool.

10. 10

    Makes 4 cupcakes, serving 2 with leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.