LEMON POPPYSEED CHEESECAKE CUPCAKES
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
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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RICHARD MULINGE
[email protected]I'm so glad I found this recipe. These cupcakes are absolutely delicious and they're so easy to make. I'll definitely be making them again and again.
Mira Faiyad
[email protected]These cupcakes are the perfect summer dessert. They're light and refreshing, and the lemon flavor is just perfect.
Crystal Lumpkins
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them and I sold out in no time.
Aftabm Aftabm
[email protected]These cupcakes were amazing! I loved the combination of lemon and poppy seeds. They were the perfect treat for my afternoon tea party.
Ardita Ardita
[email protected]Overall, I thought these cupcakes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
sahil niazia
[email protected]These cupcakes were a bit bland. I think I'll try adding some extra lemon zest next time.
Brandon Mullen
[email protected]The cheesecake filling was a bit too runny for my taste, but the cupcakes were still delicious.
Adebisi Azeez
[email protected]I had some trouble getting the cupcakes to rise evenly. I think I might have overmixed the batter.
Obari Betty
[email protected]These cupcakes were a bit too sweet for my taste, but my friends loved them. I think I'll try making them again with less sugar next time.
Subash gc11
[email protected]I'm not usually a fan of lemon desserts, but these cupcakes changed my mind. They're perfectly sweet and tart, and the poppy seeds add a nice touch. I'll definitely be making these again.
Md Sowrov
[email protected]These cupcakes are so easy to make and they taste amazing. I love the tangy lemon flavor and the poppy seeds add a nice crunch. I've already made them twice and I'm sure I'll be making them again soon.
Justin Driver
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults couldn't get enough of them either. They're definitely a keeper recipe.
Zia Kamran
[email protected]These cupcakes were delicious! The lemon flavor was perfect and the poppy seeds added a nice texture. I would definitely recommend this recipe.
DaisyM60
[email protected]I love the combination of lemon and poppy seeds in these cupcakes. They're so light and fluffy, and the cheesecake filling is to die for. I've made them twice now and they're always a hit.
Radwan Abu Romman
[email protected]These lemon poppyseed cheesecake cupcakes were a huge hit at my party! They were so easy to make and they turned out perfectly. The cheesecake filling was creamy and tangy, and the poppy seeds added a nice crunch. I will definitely be making these ag