Lemon Zucchini Cheesecake Cupcakes
Get ready to indulge in the perfect blend of tangy lemon and creamy cheesecake with a surprising twist of zucchini! These Lemon Zucchini Cheesecake Cupcakes are a delightful treat that will leave your taste buds craving for more.
Ingredients:
- 1 cup shredded zucchini
- 1/2 cup lemon juice
- 1 cup cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a bowl, mix together zucchini, lemon juice, cream cheese, sugar, eggs, and vanilla extract until well combined.
- Gradually add in flour, baking powder, and salt until smooth.
- Pour batter into cupcake liners and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Popular questions:
- Can I use a different type of cheese for this recipe?
- Can I use gluten-free flour?
- Can I substitute the sugar with a sugar alternative?
- Can I add nuts or chocolate chips to the batter?
- How can I store these cupcakes?
You can try using ricotta or mascarpone cheese as substitutes for cream cheese.
Yes, you can use gluten-free flour to make this recipe suitable for those with gluten sensitivities.
You can try using honey, maple syrup, or stevia as a sugar substitute in this recipe.
Feel free to add chopped nuts or chocolate chips for added texture and flavor.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Helpful tips:
- Add lemon zest for extra lemony flavor.
- Top with a lemon glaze for added sweetness.
- Sprinkle with powdered sugar for a decorative touch.
- Serve with fresh berries on the side for a fruity accompaniment.
Expert Secrets:
- Ensure the zucchini is well drained to avoid excess moisture in the cupcakes.
- Room temperature ingredients blend better for a smoother batter.
- Avoid overmixing the batter to prevent a dense texture.
- Bake the cupcakes until just set to ensure a moist and fluffy texture.
