Black and white cupcakes with cheesecake frosting

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs at room temperature
• 2/3 cup granulated sugar
• 165 g unsalted butter, melted
• 2 tsp vanilla extract
• 0.5 cups of milk
• 2 tablespoons cocoa powder

Curd glaze

• 220 g of cream cheese, room temperature
• 110 g unsalted butter, room temperature
• 2 tsp vanilla extract
• 1 teaspoon lemon juice
• 4 cups powdered sugar

Preparation:

1. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the eggs and sugar with a mixer on medium speed until foamy, about 2 minutes. While whisking, gradually pour in the butter, then the vanilla extract, mixing until fully incorporated.
   
3. Reduce mixer speed to low and add half of the flour mixture, mixing until fully incorporated. Add the milk, mixing until smooth, then the remaining flour mixture, mixing until fully incorporated.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Transfer a third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Spoon the batter into each cup, alternating between the two (use a large spoon for the white batter and a small spoon for the chocolate batter). Swirl the batter with a small spatula or wooden skewer.
5. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely.
6. Curd glaze:
   
   Using a mixer on medium speed, beat the cream cheese and butter for about 2 minutes. Stir in the vanilla extract and lemon juice. Reduce the mixer speed to low and gradually beat in the powdered sugar, beating until fully incorporated.
7. Transfer the frosting to a pastry bag or zip-lock plastic bag and pipe onto the tops of the cupcakes.