Gentlemen Prefer Blondes And Lemon Cheesecake Cupcake Recipes

LEMON CHEESECAKE CUPCAKE

Steps:

• For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.
• For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.
• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
• In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
• Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.
• For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
• Top each cupcake with some of the buttercream frosting.

DIAMONDS AND SALTED CARAMEL ARE A GIRL'S BEST FRIEND CHEESECAKE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
• For the vanilla bean 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 extract, and mix until well blended. Fold in the vanilla bean paste.
• For the salted caramel: Cook the sugar in a medium saucepan over medium heat, whisking it occasionally as it melts, until it turns a deep amber color. Add the butter and stir until melted. Add the heavy cream and whisk until the caramel is smooth. Remove from the heat and let cool in a glass bowl. Add the fleur de sel.
• For the salted caramel 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 a third of the salted caramel.
• Layer the cupcake liners with some of the vanilla bean cupcake batter first. Add a drizzle of the salted caramel (not too much) before adding a layer of the salted caramel 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 vanilla bean mascarpone frosting: Beat the mascarpone, butter and vanilla in the bowl of an electric mixer. Add the confectioners' sugar and beat until fluffy.
• Frost the cooled cupcakes with the frosting, decorating with the extra caramel.