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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Nathan Leehe
[email protected]Overall, I thought these cupcakes were pretty good. I would definitely make them again.
Laxman Rana
[email protected]These cupcakes were a bit too tart for my taste, but I still enjoyed them.
C Field
[email protected]I've never made cupcakes before, but these were so easy to make and they turned out great!
full funy fasilabadi
[email protected]These cupcakes were delicious! The lemon and poppyseed flavors were perfect together.
M Mudasir sattar
[email protected]I followed the recipe exactly but my cupcakes didn't turn out. I'm not sure what I did wrong.
MD MAHin Islam
[email protected]These cupcakes were amazing! I made them for a party and everyone raved about them.
Anus Razzaq
[email protected]These cupcakes were a bit dry, but the flavor was good. I think I'll try adding some extra butter to the batter next time.
Baba Ji
[email protected]I've made these cupcakes several times and they're always a hit! They're easy to make and always turn out perfectly.
saleem raja
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. They're definitely a good option for a kid-friendly party.
Beatrice Mintah
[email protected]I'm not a huge fan of lemon desserts, but these cupcakes were surprisingly good! The poppyseeds added a nice crunch and the cheesecake filling was the perfect amount of sweetness.
Orbit Saturn
[email protected]These cupcakes were a delightful treat! The lemon and poppyseed flavors complemented each other perfectly, and the cheesecake filling was creamy and smooth. I followed the recipe exactly and they turned out great.