Cupcakes
225g standard flour
1tsp baking powder
Pinch salt
¼ cup sour cream
¼ cup milk
125g butter, softened
175g Chelsea Caster Sugar
2tsp lemon essence
2 eggs

Lemon Cream Cheese Icing
250g cream cheese, softened
50g unsalted butter, softened
125g sifted Chelsea Icing Sugar
1 Tbsp lemon juice

Cupcakes
Pre-heat oven to 170° conventional (150°C fan bake). Line cupcake trays with cupcake cases.

Sift flour, baking powder, and salt together. Mix the sour cream and milk together. Cream butter until creamy, gradually add Chelsea Caster Sugar and continue beating until light and fluffy.

Beat in the lemon essence and then add eggs one at a time, scraping down the sides of the bowl, beating well after each addition. Alternate adding the flour with the milk mixture. Start and end with the flour, beating on low until just combined and smooth.

Divide the mixture between the paper cases. Bake for approximately 18 minutes, or until a toothpick comes out clean when inserted. The centre should spring back when lightly touched.

Cool in tray for 5 minutes before removing to a wire rack to cool completely.

Lemon and Cream Cheese Icing
Using an electric mixer cream butter until light and fluffy. Add cream cheese and beat until just combined. Gradually add in the Chelsea Icing Sugar and lemon juice. Be careful not to overbeat.
Store cream cheese icing in the refrigerator.