Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4

　　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

　　

Step 1

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

　　

Step 2

Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

　　

Step 3

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.

　　

Step 4

Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.