Gentlemen Prefer Blondes And Lemon Cheesecake Cupcake Recipes

GLUTEN-FREE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
• Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
• Pour cream cheese mixture evenly over each crust.
• Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

LEMON-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

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.

LEMON POPPYSEED CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Mix all crust ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes. Set aside to cool.
• Preheat oven to 325°F.
• Mix cream cheese and sugar until integrated.
• Mix in eggs, one at a time, mix in sour cream.
• Add zest, ginger, and poppy seeds.
• Spoon mixture over pre-baked crusts, bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• Whip heavy whipping cream and sugar until light and fluffy.
• Mix in ginger.
• Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.