Cream Cheese Lemon Cake

I made these cupcakes the other day. They were so good. I guess they come from "Cupcakes" by Pamela Clark, but I found them here.

6 TB butter, softened
3 oz. cream cheese, softened
2 tsp. finely grated lemon peel
2/3 c. sugar
2 eggs
1/3 c. self rising flour (or you can substitute this for 1/3 c. flour, 1/2 baking powder, 1/6 tsp salt)
1/2 c. flour

Preheat oven to 350. Line muffin pan with cups. Beat butter, cheese, lemon peel, sugar and eggs in small bowl with electric mixer until light and fluffy. Add flours to cheese mixture; beat on low speed until combined. Divide mixture amont baking cups; smooth surface. Bake about 30 minutes (I did a little less). Turn cakes onto wire rack to cool.

Cream Cheese Frosting

2 TB butter, softened
3 oz. cream cheese, softened
1 1/2 c. powdered sugar

Beat butter and cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted powdered sugar.