|
Preheat oven to 350 degrees. Line cupcake tin with papers. Set aside.
Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl. Mix until light and creamy.
Sift together the flour, baking powder, and salt.
Add dry ingredients to cream cheese mixture while mixing on low speed. Mix until well incorporated.
Divide batter among one dozen cupcake papers. Smooth out the tops with the back of a teaspoon.
Bake for 18-20 minutes or until lightly browned. They should pass the clean toothpick test.
Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
|
