Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
For the lemon cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside.
Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla, and mix until well blended. Fold in the lemon zest and juice.
For the lemon cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in the lemon zest and juice.
Layer the cupcake liners with lemon cupcake batter first. Then add a layer of the lemon cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
Bake about 18 minutes. Set aside to cool completely.
For the whipped cream cheese frosting: Using a stand mixer, cream together the cream cheese and butter. Mix in the confectioners' sugar. Add the whipping cream and vanilla and whip until stiff.
Put the frosting in a piping bag and frost the cooled cupcakes generously.
Be careful when adding lemon juice to the batters so the consistency isn't too runny. If you want more lemon flavor, add additional zest.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Cream by Crystal Nicole Jones