Cupcakes with cream cheese icing

My part was to sprinkle the colorful sugar beads. But it tasted and looked good, all thanks to zzz's efforts. No complains from me!

Cupcakes
225g butter, softened
225g caster sugar
225g self-raising flour
4 eggs

Icing
200g cream cheese (Philadelphia is the best!)
175g icing sugar, sieved
1 tbsp lemon juice
1 tsp vanilla essence

Preheat the oven to 175degC. Place 18 paper baking cases in muffin tins. Combine the butter, sugar, flour, eggs in a large bowl and beat with am electric whisk until smooth, about 2-3 minutes. Spoon batter into the cases and bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cook on a rack

To make icing, slowly beat the cream cheese in a large bowl with an electric whisk until it is smooth and soft. Add icing sugar, lemon juice and vanilla. Beat briskly until smooth and well combined. Swirl the icing onto cooled cupcakes.