You won't believe how easy it is to make these lemon cheesecake cupcakes with ingredients you probably have at home. Their creamy and fluffy filling will delight you, and they are perfect to accompany with a cup of coffee.
1/2 cups cream cheese, 80 g, in small balls and frozen
icing sugar, for decoration
lime zest, in small balls and frozen
Preparation
40 mins
30 mins
Low
Preheat the oven to 180°C.
With the help of a mixer, blend the butter with the sugar until the lumps dissolve and you have a homogeneous mixture; add the eggs one by one, the yellow lemon zest, and the lemon juice.
Gradually add the flour, salt, Rexal® baking powder, and milk until you have a smooth and homogeneous mixture.
Pour into a previously greased and floured cupcake mold until it reaches halfway full.
Add the cream cheese and cover with the mixture so that it stays inside. Bake at 170°C for 30 minutes or until a toothpick comes out clean. Cool, unmold, and enjoy.
Sprinkle with powdered sugar and lemon zest and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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