Lemon Easter Cupcakes

I know it's a little bit early to be making easter cakes but i saw the bag of mini eggs in the shop and couldn't resist! These are a lemon cupcake adapted from my lemon ricotta cupcakes but I replaced the ricotta with cream cheese for a change. They turned out really well, I iced them with lemon butter icing dyed with a bit of yellow food colouring (you can buy it here) and then popped on a mini egg for decoration! I could have been a bit more generous with the little eggs but everyone kept eating them! :)

Recipe:
1egg, 150g caster sugar, 120g butter*melted*, 150g cream cheese, 1lemon zested and juiced, 1tsp vanilla extract, 1.5tsp baking powder, 200g plain flour

*****if using self raising flour, still add half a tsp baking powder
******substitute one lemon for one orange, it makes a nice mixed citrus cupcake

Method:
Beat the eggs and sugar together for 3 mins on medium to high speed until light and creamy, mix in the melted butter , cream cheese, juice and zest of fruit and the vanilla. Beat well for another minute or two. Fold in the flour and baking powder and mix well. Spoon the mixture into cupcake cases in a tray, fill 3/4 of the way. Bake in a moderate oven at 180C for 20 to 25 mins

Ice with lemon butter icing
200g icing sugar, 100g room temp butter, 2tbsp lemon juice, the tiniest bit of yellow food colouring.
Beat well together