Lemon Cream Cupcakes

INGREDIENTS

• Cream Filling:
• 1/4 cup white sugar
• 3/4 cup cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
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• Cupcake Batter:
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 1/4 cups white sugar
• 6 eggs at room temperature
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest