Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.
Whisk flour, salt and baking powder into a large bowl. Whisk zest
in and set bowl aside. Using an electric mixer, beat butter and caster
till mixture is light and fluffy. Add eggs in, one at a time, beating
till fluffy after each addition. Stir lemon juice in before gently
folding flour mixture in.
Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.
To make lemon syrup Combine lemon juice,
sugar and water in a small saucepan. Bring mixture to boil and stir
till sugar dissolve. Taste and add more lemon juice or sugar if
desired. Let cool before drizzling on cupcakes.
To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired. Makes 6