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130g cake flour

½ tsp baking soda

½ tsp baking powder

125g cream cheese, at room temperature

135g butter, at room temperature

145g castor sugar

1 tsp grated lemon rind

2 nos. medium (Grade B) eggs, at room temperature

1 tbsp lemon juice

lets start...... 

1. Line muffin pan with paper cups.

2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.

3. Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.

4. Beat in eggs, one at a time. Stir in lemon rind and lemon juice.

5. Finally, fold in sifted flour in (1).

6. Divide batter evenly into paper cups. Bake in preheated oven at 200 degC for 40 minutes .

7. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan  Cool on wire rack. 

8. Meanwhile, prepare lemon glaze. Heat lemon juice in microwave on high for 15 seconds. Pour into sifted icing sugar and whisk till smooth. Fill lemon glaze into a piping bag and use a writing nozzle to pipe the glaze onto cupcakes. Decorate with lemon zest and other decoration of your choice. Chill before serving.