Lemon Cheesecake Cupcakes
- 3/4 C. graham cracker crumbs (about 7 graham crackers)
- 3 Tbs. unsalted butter, melted
- 1 Tbs. packed light brown sugar
- 12 oz. cream cheese, at room temperature
- 1/2 C. granulated sugar
- 1/4 C. sour cream
- 2 eggs
- 1 tsp. grated lemon zest
- 3/4 C. lemon curd, store-bought
Preheat oven to 350 degrees. Line muffin pan with foil liners.
To make crust, in a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups.
To make filling, in a food processor fitted with a metal blade, pulse cream cheese until smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth. Add eggs and lemon zest, pulsing until smooth (you don't want to over-process the mixture; you just want it to be smooth).
Scoop filling over crust in baking cups. Bake in preheated oven for 18-22 minutes or until the centers of cupcakes are firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight. Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly with back of spoon.
Yield: 12 cupcakes
From: "125 Best Cupcake Recipes" by Julie Hasson