LEMON CHEESECAKE CUPCAKES RECIPES RECIPES

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LEMON CHEESECAKE CUPCAKE RECIPE | COOKING CHANNEL



Lemon Cheesecake Cupcake Recipe | Cooking Channel image

Provided by Cooking Channel

Categories     dessert

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 12 cupcakes

Number Of Ingredients 22

1 cup graham cracker crumbs
2 tablespoons melted butter 
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar 
2 teaspoons vanilla 
1 egg white 
1 1/2 cups pastry flour
1 teaspoon baking powder 
1/2 teaspoon salt 
1 cup fine sugar 
2 ounces (1/2 stick) unsalted butter, at room temperature 
2 ounces cream cheese, at room temperature 
3 eggs 
1/4 cup fresh lemon juice 
1 tablespoon limoncello liqueur 
Zest of 2 lemons 
1/2 cup buttermilk 
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup cake shortening 
1 teaspoon almond bakery emulsion 
1 teaspoon lemon extract 
2 pounds confectioners' sugar 

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-CREAM CHEESE CUPCAKES | ALLRECIPES



Lemon-Cream Cheese Cupcakes | Allrecipes image

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips    Cooking with Philly Canada

Total Time 1 hours 39 minutes

Prep Time 15 minutes

Yield 24 cupcakes

Number Of Ingredients 9

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3?¾ cups icing sugar

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.

Nutrition Facts : Calories 241.6 calories, CarbohydrateContent 40.8 g, CholesterolContent 16.8 mg, FatContent 8.4 g, FiberContent 0.2 g, ProteinContent 2.3 g, SaturatedFatContent 3.4 g, SodiumContent 256.5 mg, SugarContent 33.9 g

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