Preheat oven to 180°C. Place paper liners in 12 muffin cups.
In a large bowl mix all ingredients together until well combined.
Divide batter between 12 muffin cups and bake 20 to 25 minutes or until a cake tester inserted in the centre of the cupcake comes out clean. Let cool completely on a wire rack before piping with the cream cheese icing and place egg on each muffin.
To make the cream cheese icing; beat all ingredients together in a small bowl until smooth and creamy.