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!

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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Cheesecake Cupcakes with a “Night In Atlantis” Theme

It’s always so exciting to receive requests for unusual cupcakes. It’s a challenge to find or create a great cupcake recipe. Then, it’s a challenge to design the decorations. I recently had a request for cheesecake cupcakes for a “Night In Atlantis” themed prom party.

My first thought on decorations with an underwater theme was seahorses. Now, I love to paint on Royal icing, so I knew that was the direction I wanted to take. I started by coloring the royal icing light brown and piping and flooding the outline of a seahorse. After 24 hours and the seahorses where dry, I painted them. Using brown food color (mix, red, blue and green together) I used a food safe sponge to dab on color and a food safe brush to paint on the details. (A tutorial for painting on Royal icing is here.)

Note: If you choose to make Royal icing decorations, they must be made 2-3 days ahead of time. They can be stored in the refrigerator for almost forever.

The “seaweed” is melted white chocolate. Pour a small amount of chocolate into a microwave safe bowl and microwave at 5 second intervals until chocolate is melted. Pour into a zip-lock bag and cut off a small corner. Pipe irregular lines into a fan shape. Make extra to allow for breakage.

Now on to the best cheesecake cupcakes recipe (credit:  Joy of Baking ) and Vanilla Buttercream Frosting.
Note: It’s best to make the cupcakes a day before decorating and serving to give them time to set up.

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Cheesecake Cupcakes with Vanilla Buttercream Frosting
Cupcake recipe credit: Joy of Baking


Servings: 12 Cupakes
Ingredients
Cheesecake Cupcakes
  • 1 cup graham cracker crumbs
  • t Tbls. sugar
  • 4-5 Tbls. butter, melted
  • 2 8 oz. pkgs. full fat cream cheese, room temperature
  • 2/3 cups sugar
  • 1/8 tsp. salt
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. grated lemon zest
  • 1/2 cup sour cream, room temperature
Vanilla Buttercream Frosting
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. vanilla bean paste (or 3 Tbls. vanilla extract) 1
  • 1 Tbls. heavy cream
  • blue gel coloring
Instructions
Cupcakes
  1. Preheat oven to 350°F and line muffin tins with 12 paper liners.

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

  3. Filling: On low speed of an electric mixer, beat the cream cheese until creamy and smooth. 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 incorporated.

  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. Let cool, then cover and refrigerate for at least a few hours or overnight.

Frosting
  1. In a stand mixer, beat 1/2 cup unsalted butter until creamy.

  2. Slowly add the sugar until incorporated. Add vanilla bean paste (or extract) and heavy cream and beat for another minute.

  3. Add small amount of blue coloring and mix well. Continuing adding small amounts of color until desired color is achieved.

Assemble:

  1. Pipe a small bit of frosting onto each cupcake.
  2. Add a royal frosting seahorse.
  3. Add white chocolate seaweed.

Happy baking!

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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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