Lemon Cupcakes with Raspberry Cheesecake
People, I have a confession to make. Being a responsible grown-up is way harder than it looks! I know this is old news to you amazing folks that have been pulling it off flawlessly for years, but for a newbie to the Grown Up World, I’m still a bit in shock. Between working a full-time, crazy stressful job, grocery shopping, planning and making relatively nutritious meals, exercising, laundry, ironing and keeping an apartment in semi-presentable shape, how do you find time to do anything else (ahem, keeping up with a blog)? This specific blog post has been interrupted by at least three of the above mentioned items on five separate occasions.
And I don’t even have kids! I don’t know how all you Mommies out there do it. Consider me amazed. Now, don’t misunderstand me, I’m not complaining … merely explaining my too-long-to-mention absence from your email inbox and feed readers. Let me make it up to you, please? Will these adorable summery cupcakes do? These lemon bottomed cupcakes topped with creamy raspberry cheesecake are the summer version of the popular Black Bottom Cupcakes. Tangy, light and with a perfectly moist crumb these pink and yellow lovelies are a party in your mouth.
I’m not generally a lemon cake fan. If given the choice between Lemon Chiffon Pie and Death by Chocolate Cake, I think my position is pretty clear. That being said, this lemon cake is truly revolutionary. It has the perfect crumb that you usually can only get with a chemically-engineered box mix and is tangy enough to convert even the most dedicated chocolate lover. It would be wonderful in a layer cake with buttercream frosting or a bundt cake with a light glaze. Bookmark this recipe for all your lemon loving needs, trust me.
While these may look terribly impressive, they are incredibly simple to make. Yes, there are two separate batters, but that is the most complicated part. Basically fill the muffin tins about half way up with lemon cake and then top with a heaping tablespoon of the raspberry cheesecake filling. Then bake. The cake becomes moist and light while the cheesecake topping remains creamy. It’s essentially a cupcake with a built-in frosting. Without the mess of frosting, these beauties would be a perfect addition to a summer picnic or cook-out. Plus they are fast enough for even the busiest of us Grown Ups to whip up in no time.
Lemon Cupcakes with Raspberry Cheesecake
Yield: 24 cupcakes
For the Cake:
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 whole eggs
3 egg yolks
2 teaspoons vanilla extract
3 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream
For the Cheesecake Topping:
8 oz (1 block) cream cheese, room temperature
1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoons sour cream
1/8 to 1/4 cup raspberry preserves
- Preheat oven to 350 degrees. Butter and flour two muffin pans or line with paper liners. Set prepared pan aside.
- In a medium-sized bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat butter on medium speed until smooth and creamy. Add sugar. Beat until light and fluffy, approximately 3 minutes.
- Beat in the whole eggs and egg yolks, one at a time, beating until fully combined before adding the next one. Wipe down the sides of the bowl between each addition.
- Once all eggs and yolks are combined, add the vanilla and lemon zest. Stir to combine.
- Add the lemon juice. Mix on low speed to combine.
- With the mixer still on low, mix in the dry ingredients in three separate additions. Between each addition of dry ingredients, add half of the sour cream. Wipe down the sides of the bowl between additions. Stir until fully combined.
- Set lemon cake batter aside and prepare raspberry cheesecake topping.
- Using an electric mixer, beat cream cheese in a medium-sized bowl until smooth and creamy. Add sugar. Beat until fully combined. Add salt, vanilla and sour cream. Beat until combined. Wipe down sides of the bowl. Add raspberry preserves and stir to combine.
- Fill each prepared muffin tin 1/2 way with lemon cake batter. Top the lemon cake batter with a heaping tablespoon of raspberry cheesecake topping. Bake for 18 to 20 minutes, or until a toothpick inserted in the cake comes out clean. Rotate the pans halfway through to ensure even baking.
- Remove cupcakes to a wire cooling rack. Let cool to room temperature before serving.