Lemon Filled Cupcakes

3/4 cup cake flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons freshly grated Meyer lemon zest

4 tablespoons unsalted butter, softened

1/2 cup sugar

4 teaspoons fresh Meyer lemon juice

2 large eggs

Filling:

1 4-ounce package cream cheese, softened

1 teaspoon freshly grated Meyer lemon zest

1 tablespoon sugar

1 teaspoon fresh Meyer lemon juice

Icing:

1/2 cup powdered sugar

2 tablespoons fresh Meyer lemon juice

Preheat oven to 350 degrees and line muffin tins with paper liners.

 Sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. 

In another bowl place butter, 1/2 cup sugar, and 4 teaspoons juice and beat with an electric mixer until smooth. Beat in eggs, one at a time, until combined. Stir butter mixture into flour mixture until it is thoroughly combined.

In a small bowl stir together the filling ingredients until smooth.

Put 3 tablespoons of batter then 1 tablespoon of filling in the muffin tins. Bake cupcakes in middle of the oven for 20 minutes, or until golden brown, and transfer to a rack to cool.

Mix icing ingredients together and spoon over cooled cupcakes.