Preheat the oven to 350°F (175°C). Line a muffin pan with mini cupcake liners.
Using a handheld mixer beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
Separately, stir the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest.
Spoon batter evenly into miniature cupcake liners, filling them about 2/3 full. Bake for 12 minutes. Remove from the oven and allow to cool completely before icing.
To make icing combine cream cheese, erythritol and melted butter in a bowl and beat with a handheld mixer until creamy. Add in lemon juice and lemon zest and beat again.
Using a piping bag or back on a spoon spread the icing evenly over the cupcakes, and then top with lemon zest.
Any spare cupcakes will keep in the fridge for 2-3 days.

Recipe: Lemon Cream Cupcakes

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