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.

Print
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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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
Print
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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