Recipe courtesy of Nicole Ward
Show: Cupcake Wars
Episode: Miss America
Print
Total:
1 hr 20 min
Active:
30 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Graham Cracker Crumbs:
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter 
Cheesecake Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup confectioners' sugar 
  • 2 teaspoons vanilla 
  • 1 egg white 
Cake Batter:
  • 1 1/2 cups pastry flour
  • 1 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1 cup fine sugar 
  • 2 ounces (1/2 stick) unsalted butter, at room temperature 
  • 2 ounces cream cheese, at room temperature 
  • 3 eggs 
  • 1/4 cup fresh lemon juice 
  • 1 tablespoon limoncello liqueur 
  • Zest of 2 lemons 
  • 1/2 cup buttermilk 
Buttercream/Frosting:
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 1 cup cake shortening 
  • 1 teaspoon almond bakery emulsion 
  • 1 teaspoon lemon extract 
  • 2 pounds confectioners' sugar 

Directions

For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.

For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.

For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.

In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.

Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.

For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.

Top each cupcake with some of the buttercream frosting.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Blueberry Cheesecake Bars

Recipe courtesy of Tyler Florence

Lemon Lavender Cupcakes

Recipe courtesy of Jazz Smollett

Lemon Raspberry Cupcakes

Recipe courtesy of Isaac Carter

Lemon Kiwi Cupcake

Toodee Fruity-Blueberry Cheesecake Cupcakes

Recipe courtesy of Kevin VanDeraa

Mango Cheesecake with Basil Lemon Syrup

Recipe courtesy of Giada De Laurentiis

Goat Cheese Cheesecake with Lemon Pumpkin Topping

Recipe courtesy of Cooking Channel

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped

3pm | 2c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Extreme Cake Makers

3:30am | 2:30c

So Much Pretty Food Here