Melt in your mouth ~ Lemon Cream Cheese Cuppies

When my girls were at age 2, I started to pack them a light snack like fruits, biscuits, cuppies etc. The other day I asked them both what would they like to bring to nursery for snackie time, both mentioned that "I want cupcake". I was impressed as they are able to tell me what exactly they wanted and mentioned "cupcake"! (by the way, they are turning 3 in November). Hence, I baked this for them. 

Result: The cake smells nice, its texture was so soft and moist! 

Lemon Cream Cheese Cupcakes

Recipe by Adapted from Tempt. Cupcakes to Excite by Betty Saw

Ingredients

130 grams Cake Flour/Superfine Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
125 grams Cream Cheese, at room temperature
135 grams Unsalted Butter, at room temperature
120 grams Caster Sugar
1 teaspoon Zest of Lemon
100 grams Eggs (about 2 large)
1 tablespoon Lemon Juice

Directions

1. Preheat oven at 180c and line 12 cupcake liners.
2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
3. Beat butter and cream cheese until light and creamy for 8 to 10 minutes.
4. Add caster sugar, continue beat until light and fluffy.
5. Add in eggs, one at a time. Mix until combined.
6. Stir in lemon zest and lemon juice.
7. Fold in cake flour.
8. Divide batter evenly into cupcake liners.
9. Bake at preheated oven at 180c for 18-20 minutes.
10. Remove pan from oven. Let it cool in the pan for about 10 minutes, remove it from pan and cool completely on wire rack.

Happy Baking!