Lemon Scented Cheesecake Cupcakes
Inside these small cupcakes you’ll find the creamy richness of cream cheese layered with pops of fresh lemon and pure vanilla, lightly sweetened, topped with a blend of vanilla bean yogurt and more lemon swirled into the mix.
Equipment
- Electric mixer
- Muffin tins plus paper liners
Ingredients
- 3 packages cream cheese, room temperature, 8 ounces each
- 1 cup sugar
- 2 tablespoons flour
- 4 extra-large eggs, room temperature
- 1-½ teaspoons pure vanilla extract
- 1 teaspoon pure lemon paste or extract
- 2 teaspoons lemon zest, about 4 lemons, plus extra for garnish
- 5 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 24 vanilla wafers
- For the topping:
- 1 cup vanilla bean Greek yogurt
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon paste or lemon extract
- Zest of 1 lemon
- ½ teaspoon fresh lemon juice
Instructions
- Preheat the oven to 325-degrees. Line the cups of the muffin tins with paper liners and place a vanilla wafer in the bottom of each.
- In a large mixing bowl beat the cream cheese until light and very smooth, about 3 minutes. Scrape the sides and bottom of the bowl, making sure the cream cheese is free of lumps. Whisk the sugar and flour together and add to the cream cheese, mixing well on low speed.
- Add the eggs one at a time, blending in on low speed.
- Stir in the vanilla extract and the lemon paste along with the lemon zest, lemon juice, and heavy cream.
- Divide the batter between each of the muffin cups, about ¾ full and bake for 25 minutes until the cheesecakes are set.
- While the cheesecakes bake, stir the yogurt together with the sugar, vanilla, lemon paste, lemon zest, and lemon juice.
- When the cheesecakes are set remove from the oven. The cheesecakes will be puffed coming out of the oven but sink slightly in the center when removed. Spoon a dollop of the yogurt topping on the tops of each cupcake. Return to the oven and bake for an additional 5 minutes.
- Remove the cheesecakes from oven and when cool enough to handle, about 5 minutes, gently remove from the tins and cool completely on a wire rack.
- Once they’re completely cool, place the cupcakes in a sealed container and refrigerate until ready to serve.
- These can be made a day or two in advance and serve chilled or served warm straight from the oven, with a sprinkling of lemon zest.
Notes
Quick tip, whenever you use lemon or orange extacts always add fresh zest or juice to balance the flavors.