Gluten Free Cheesecake Cupcakes

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When you have to be gluten free, it’s always a challenge to find something sweet to eat. There are now several gluten free flours on the market, but some still suggest adding xanthan gum to the mix for the best results. If you bake a lot, xanthan gum might work for you. However, at $11.00 for a 8 oz. bag (and you only need to add about 1/2 tsp. to a batch) those are going to be very pricey cupcakes. Ha! We’re going to circumvent the whole idea of what a cupcake is and create something different. Gluten free cheesecake cupcakes.

These cheesecake cupcakes are brightened with lemon zest. To compliment the cupcakes, they are frosted with just a bit of lemon buttercream. The finishing touch is the fresh raspberry on top – a burst of flavors in your mouth!

Traditionally, a cheesecake base is made from crushed graham crackers. Those are not gluten free. There are gluten free graham crackers on the market, but I decided to use gluten free gingersnaps instead.

Put the gingersnaps into a large ziplock bag and crush with a rolling pin into fine crumbs.

Prepare 12 muffin tins with DOUBLE cupcake liners. Make the crusts, cover and refrigerate while making the filling.

Divide the filling evenly into the 12 lined muffin tins and bake for 18-22 minutes. They will poof up and you’ll think, “Oh no! This is not right!”, but cover and refrigerate them for at least a few hours and they will sink back down.

After refrigerating for a few hours (or even better, overnight) frost with the Lemon Buttercream Frosting and add a fresh raspberry.

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Gluten Free Cheesecake Cupcakes
Course: Dessert
Servings: 12 Cupcakes
Author: Jeanette
Ingredients
Cheesecake Cupcakes
  • 1 cup crushed gluten free ginger snaps
  • 1 Tbls. sugar
  • 4 Tbls. butter, melted
  • 2 8 oz. cream cheese, room temperature
  • 2/3 cup sugar
  • 1/8 tsp. salt
  • 2 large eggs, room temperature
  • 1 tsp. Madagascar bourbon vanilla extract
  • 1/2 tsp. lemon zest
  • 1/2 cup sour cream, room temperature
Lemon Buttercream Frosting
  • 1/4 cup butter, room temperature
  • 3 cups confectioner's sugar, sifted
  • 1 1/2 tsp lemon zest
  • 1/8 cup fresh lemon juice
  • 2 or more Tbls. heavy cream
Instructions
Cupcakes
  1. Preheat oven to 350°F and line 12 muffin tins with double paper liners.

  2. Make the crusts: In a small bowl, combine gluten free ginger snap crumbs, 1 tablespoon sugar and melted butter. Press a heaping teaspoon of crumbs into the bottoms of the 12 cupcake liners. Press the crumbs with a juice glass. Cover and refrigerate while making the filling.


  3. Filling: On high speed of a stand mixer, beat the cream cheese until creamy and smooth.  Turn the mixer to low speed and add 2/3 cup sugar and salt and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest and sour cream and beat until will mixed.

  4. Remove the crusts from the refrigerator and evenly divide the filling among the 12 cups.  Bake for 18-22 minutes or until firm but centers still wobble. Remove from the oven and place on a wire rack to cool. Cover and refrigerate for at least a few hours or overnight.

Frosting
  1. In a stand mixer, beat 1/4 cup butter until creamy.

  2. Turn the mixer to low and slowly add 1 1/2 cups of the confectioner's sugar and mix until incorporated. Add the fresh lemon juice and the rest of the sugar.

  3. Add 2 tablespoons of the heavy cream and mix well.  Add more cream, a tablespoon at a time, to reach the desired consistency.

  4. Scrape down the bowl and add the lemon zest.

 

Happy baking!

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Lemon Poppy Seed Cupcakes With Lemon Buttercream Frosting

(This post contains affiliate links for your convenience.)

It’s spring! Time for lightness and flavors to match. What’s better than a lemon cupcake? Lemon poppy seed cupcakes! These little cakes are moist and dense and the frosting is amazingly lemony.

For the best taste, always use fresh lemon juice. (To get the most juice, use pressure to roll the lemon on a hard surface before juicing.)  Since this recipe requires lemon zest, there is no way not to have fresh juice!

Items you will need:

Zester
Hand Held Juicer
Wilton Buttercup Yellow
Wilton Tip #6B
Wilton Sparkling Sugars

Lemon Poppy Seed Cupcakes
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Lemon Poppy Seed Cupcakes With Lemon Buttercream Frosting
Servings: 12 Cupcakes
Ingredients
Lemon Poppy Seed Cupcakes
  • 2/3 cup sugar
  • 1 large lemon, zest and juice
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sour cream
  • 2 large eggs (room temperature)
  • 1 Tbls. vanilla extract
  • 1/2 cup butter, melted and cooled
  • 2 Tbls. poppy seeds
Lemon Buttercream Frosting
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 1 Tbls. grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 or more Tbls. heavy cream
  • Wilton Buttercup Yellow
Instructions
Cupcakes
  1. Preheat the oven to 400°F and line 12 muffin cups with paper liners.

  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Add lemon zest and sugar

  3. In a bowl of electric mixer, whisk together sour cream, eggs, vanilla, lemon juice and melted butter until blended.

  4. Add the dry ingredients just until all is incorporated - do not over mix. Scrape down the sides of the bowl and add the poppy seeds until combined.


  5. Divide the batter evenly into the 12 prepared muffin cups. Bake for 12-15 minutes or until a toothpick inserted comes out with a few crumbs. Do not over bake. Allow the cupcakes to cool completely before frosting.

Frosting
  1. Cream the butter in an electric mixer.

  2. Slowly add one cup of sugar until mixed. Add another cup of sugar and the grated lemon.

  3. Add the third cup of sugar and the lemon juice. Mix until combined.

  4. Add the fourth cup of sugar and 1 Tbls. cream. Add the last cup of sugar and the rest of the cream.  Add more cream if necessary to achieved the desired consistency.

  5. Scrape down the bowl and add a small amount of coloring. Mix and scrape down the bowl adding more coloring if needed to achieve the desired color.

 

Once the cupcakes have cooled, frost with the Lemon Buttercream Frosting using a piping bag fitted with a Wilton 6B tip. Sprinkle sparkling sugar over the top.

Happy baking!

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Heart In A Cupcake – A Cupcake With A Surprise Inside

Do you love to share your love through baking? Well, this is a special treat. Perfect for Valentine’s Day or any other day to show your love. The outside is cute, but there’s a heart in this cupcake!

These are chocolate cupcakes with a pink vanilla heart inside, topped with raspberry buttercream frosting and decorated with a Royal iced mini-sugar cookie. Okay, I admit this is a bit over the top. This will take two to three days to complete all the steps. (Not two complete days – that would be crazy.) You can always decorate with something than the sugar cookie. Pink or white pearlized nonpareils would be just beautiful.

However, since I made them, I’m going to give you the complete instructions and you can decide which direction to take your treat.

The first step is to make the sugar cookies:

Since Royal icing takes at least a day to dry, make and decorate the cookies the day before. OR, even better, make them days ahead of time and store them in an airtight container in the freezer.

If you’ve never used Royal icing before, check out  Sweetopia. She has great tutorials about using Royal icing and I always follow her guidelines.

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Sugar Cookies With Royal Icing
Ingredients
Cookies
  • 1 cup butter
  • 2/3 cup sugar
  • 1 tsp. vanilla
  • 2 1/2 cups all-purpose flour, sifte
Royal Icing
  • 1 Tbls. Meringue powder
  • 1 1/2 tsp. Meringue powder
  • 2 cups confectioners' sugar, sifted
  • 3 Tbls. warm water and add more water to desired consistency
  • Pink Gel Color
Instructions
Cookies
  1. Cream together the butter and sugar.

  2. Beat in the add and vanilla.

  3. Slowly add the sifted all-purpose flour until well combined.

  4. Chill the dough 3-4 hours.

  5. Preheat the oven to 350°F. On a floured surface, roll out the dough to about 1/4" thickness and cut with cookie cutters.

  6. Bake for 8-10 minutes and cool completely before icing.

Royal Icing
  1. Beat all ingredients on low speed for a few minutes until incorporated. The icing should be thin enough to "flow".

  2. Add small amount of gel color and mix until blended. Continue to add gel color and mix until desired color.

  3. Using a piping bag fitted with a #2 tip, outline the cookie. In a zig-zag manner, fill in the outline with the frosting. Shake the cookie gently so the frosting flows. Tap down any points in the frosting with a toothpick.

Next, make a vanilla cake to cut the hearts out of:

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Pink Vanilla Cake
Ingredients
  • 6 Tbls. unsalted butter, softened
  • 3/4 cups sugar
  • 1 1/2 large eggs (crack 3 - mix up, measure 1/2 and save the other 1/2 for another purpose
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1 1/4 cup all-purpose flour
  • 1/2 cup + 2 Tbls. + 2 Tsp. whole milk
  • red food color
Instructions
  1. Preheat oven to 350°F.

  2. Sift all dry ingredients and set aside.

  3. Cream the butter and sugar in a stand mixer until fluffy.

  4. Add the eggs and vanilla and mix completely.

  5. Add a bit of the dry ingredients at a time, alternating with the milk. Mix until each addition is fully incorporated before adding the next. Scrape down the sides of the bowl periodically during this process.

  6. Mix in the red food coloring 2-3 drops at a time until desired shade of color is reached. The color will lighten while baking, so keep that in mind.


  7. Continue beating the batter on medium-high for another 30 seconds.

  8. Pour about 1 1/2 cups of the batter into a nonstick or lightly greased 9-inch square baking pan. (Yes, there will be batter left over.) Bake for about 20 minutes or until tester comes out with a few crumbs. Allow the cake to cool completely.

After the cake is cooled, loosen the cake from the pan by running a knife around the edges and carefully invert the pan onto a cutting board. Use a 2-inch heart shaped cookie cutter to cut hears from the cake. Set the hearts aside while mixing up the chocolate cake batter.

On to the chocolate cupcake batter and adding the pink vanilla cake hearts: I tried using my favorite chocolate cupcake recipe, but it didn’t work well for this project. The mixture is too liquid and the heart cakes ended up floating, and, well, just don’t use that recipe. I tried this one from Taste of Home and it worked great.

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Chocolate Batter And Making A Heart In A Cupcake
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee, cooled
Instructions
  1. Preheat oven to 350°F. Using a non-toxic marker, make a small dot on the edge of 12 paper liners and place in a standard muffin tin with all dots facing the same direction.

  2. Cream the butter and sugar in a mixer until light and fluffy. Beat in egg and vanilla until well incorporated.

  3. Combine and sift the dry ingredients. Gradually add to the creamed mixture alternating with buttermilk and coffee. Beat well after each addition and scrape down the sides of the bowl often.

  4. Spoon in 1 1/2 Tbls. of batter into the prepared tins. Place a heart in each cup - the bottom of the heart pointing down and the front of the heart facing the dot on the cupcake paper. Press the heart gently into the batter. Carefully, cover the heart with another teaspoon (or a little more) with more batter. Make sure the batter covers the heart - but do not overfill as the goal is to crown nicely and not go over the edge of the tin when baked. (You will NOT use all of the cupcake batter.

  5. Bake for about 20 minutes until toothpick inserted (not in the center as that's where the heart is and already baked!) comes out clean. Do not over bake. Cool completely.

Are you still with me because we still have to make frosting!

Finally, we’re going to make Raspberry Buttercream Frosting: I like tons of frosting, so this recipe will generously cover 12 cupcakes with some left over.

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Raspberry Buttercream Frosting
Ingredients
  • 3 cups confectioners' sugar, sifted
  • 1 cup unsalted butter, softened
  • 1 tsp. vanilla extract
  • 2 or more tsp. liquid from frozen raspberries
Instructions
  1. In an electric mixer, cream the butter on medium-high speed.

  2. Turn the mixer to low and slowly add the sugar until all is incorporated.

  3. Add vanilla and raspberry liquid and beat for another few minutes until light and fluffy. Do not add too much liquid or the frosting will not be stiff enough to pipe.

Finish: Frost the cupcakes using a piping bag fitted with a #6B tip. Add a mini-sugar cookie.

To see the heart inside, look for the dot on the cupcake liner and cut the cupcake in half parallel to the dot.

What to do with the left over batter and frosting? Add some of each into lined muffin tins and bake for 18-20 minutes. Pip on a dollop of frosting and add a mini-sugar cookie. Go with the theme, “Mixed Up Over You.”

Happy baking!

 

 

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Jack Daniels and Cackalacky Cupcakes

Have you heard of Cackalacky Sauce? It’s a locally made (Chapel Hill, NC) spicy sweet potato based sauce. The sauce is made with all natural ingredients with no preservatives and is gluten free.

What flavors to use in this decidedly different cupcake? Orange goes great with sweet potato so I decided those would be the base flavors of the cupcake. To kick it up, I also decided it would need some Jack Daniels. There was still something missing from this savory combination. . .bacon! Well, I didn’t add bacon to the cake batter, but I did top the cupcakes with candied bacon.

This is a moist, dense cake almost like a pound cake. To finish off this rich cupcake, they were frosted with Cackalacky cream cheese frosting.

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Jack Daniels and Cackalacky Cupcakes with Cackalacky Cream Cheese Frosting
Servings: 10 Cupcakes
Ingredients
Cupcakes
  • 1 cup sugar
  • 1 1/2 cups flour, sifted
  • 1 egg, room temperature
  • 3 egg yolks, room temperature
  • 4 oz. butter, softened
  • 1/4 cup pureed sweet potatoes (can use canned)
  • 1/4 cup Jack Daniels
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1 tsp. orange juice
Frosting
  • 1 stick butter, room temperature
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp. Cackalacky sauce (or more to your taste)
Instructions
Cupcakes
  1. Preheat the oven to 350°F. Line a muffin tin with 10 liners and set aside.

  2. Puree the sweet potatoes using a food processor and set aside. Mix the dry ingredients together and set aside.


  3. Cream the butter until fluffy. Add the egg and egg yolks one at a time until incorporated.

  4. Add 1/2 the dry ingredients until mixed well. Add the pureed sweet potatoes. Add the second half of dry ingredients, the Jack Daniels and orange juice. Mix until all is incorporated.

  5. Distribute the batter evenly into 10 cupcake liners. Bake for approximately 20 minutes or until a tester comes out with a few crumbs.

Frosting
  1. In a stand mixer set on high, add the cream cheese and butter and beat until light and fluffy.

  2. Turn the mixer to low and slowly add the powdered sugar until all is incorporated. Add the Cackalacky to desired taste.

Happy baking!

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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