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Lemon Cheesecake Cupcakes

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Lemon Cheesecake Cupcakes

Ingredients

  • ¾ cup (175 ml) graham cracker crumbs (about 7 graham crackers)
  • 3 tbsp (45 ml) unsalted butter, melted
  • 1 tbsp (15 ml) packed light brown sugar
  • 12 oz (375 g) cream cheese, at room temperature
  • ½ cup (125 ml) granulated sugar
  • ¼ cup (50 ml) sour cream
  • 2 eggs
  • 1 tsp (5 ml) grated lemon zest
  • ¾ cup (175 ml) lemon curd, store-bought or homemade
  • muffin pan, lined with foil liners
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