Lemon Poppyseed Cheesecake Cupcakes Recipes

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LEMON & POPPYSEED CUPCAKES



Lemon & poppyseed cupcakes image

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 12

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds , toasted
3 eggs
100g natural yogurt
175g butter , melted and cooled a little
225g butter , softened
400g icing sugar , sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
  • To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
  • Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Nutrition Facts : Calories 529 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium

LEMON POPPY SEED CHEESECAKE



Lemon Poppy Seed Cheesecake image

This fresh and creamy cheesecake has won awards over the years. It's that good! - Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2-1/2 teaspoons vanilla extract
5 large eggs, lightly beaten
1/2 cup heavy whipping cream
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/3 cup poppy seeds

Steps:

  • In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside., In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts :

LEMON CHEESECAKE CUPCAKE



Lemon Cheesecake Cupcake image

Provided by Food Network

Categories     dessert

Time 1h20m

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 POPPYSEED CHEESECAKE CUPCAKES



Lemon Poppyseed Cheesecake Cupcakes image

These have a soft gingersnap crust, lemon cheesecake and delicious frosting...perfect for a spring dessert. I use recipe #422259, but don't roll them in cinn/sugar. I found this on cupcakeproject.com, she made the recipe for Paula Deen and it looks sooo good! Enjoy!

Provided by Amber C.

Categories     Cheesecake

Time 1h

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 15

3 teaspoons brown sugar
1 1/2 cups crushed gingersnaps
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
zest from 4 small lemon (approximately 2 tablespoons)
1/2 teaspoon ground ginger
2 teaspoons poppy seeds
1 cup heavy whipping cream
2/3 cup sugar
1/2 teaspoon ground ginger
colored crystal sugar (optional)
gingersnap cookie (optional)

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.

Nutrition Facts : Calories 358.2, Fat 22.8, SaturatedFat 13.3, Cholesterol 85.1, Sodium 218.7, Carbohydrate 35.6, Fiber 0.5, Sugar 23.2, Protein 4.4

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