I have a similar recipe to Meg's. For variety, I like to omit the chocolate chips from the cream cheese mix and substitute chopped, patted dry, marachino cherries. The combination of chocolate and cherries is wonderful.

If I'm too late for the bake sale, save this recipe for the next one. It's very lemony, moist, and delicious! If the tops happen to collapse, it's ok; just rename them "crater cakes".

LEMON FILLED CUPCAKES
6 tbs. softened butter
1/2 cup sugar
2 large eggs, slightly beaten
2 tbs. fresh lemon juice
1 cup plus 2 tbs. unsifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Filling:
4 oz. softened cream cheese
1 tb. sugar
2 tbs. fresh lemon juice*
1/2 tsp. vanilla
Zest of the large lemon used for juice

For the cake batter, cream the butter and sugar. Add eggs; mix well. Stir in lemon juice. Sift together the dry ingredients; stir into creamed mixture.

For the filling, blend sugar into cream cheese; add remaining filling ingredients and blend well.

Put about tablespoon of cake batter into each of 12 cupcake liners in pan. Place a rounded teaspoonful of filling on top of batter; add more batter on top to fill liners 1/2 full in total. (Gently spread top layer of batter to cover cheese layer.) Bake in preheated 350° about 20 minutes. Makes 12
*For a less tart flavored cupcake, use only 1 tb. of juice in the filling.