Lemon Cheesecake Ice Cream Cupcakes
These are tart and sweet—a perfect sunny treat. Even the adults will want in on these cupcakes!
INGREDIENTS | SERVES 24
- 1 recipe Lemon Cake batter
- 2 quarts Cream Cheese Frozen Yogurt
- 2 cups Lemon Curd
- Fresh strawberries for garnish
Preheat the oven to 350°F.
Line two 12-cup cupcake tins with paper liners. Pour batter into liners, filling only one-quarter of each cup.
Bake until golden and a toothpick inserted into the cakes comes out clean. Cool completely.
Place one 3-ounce scoop of frozen yogurt on each cupcake. Cover and freeze until ready to serve. When ready to serve, top with Lemon Curd and a fresh berry.
Make It a Strawberry Cheesecake
Instead of Lemon Curd, you can use macerated strawberries: Cut 1 quart fresh strawberries into quarters and combine with 1 teaspoon orange zest, the juice from half an orange, and ¼ cup sugar. Allow to rest 1 hour to meld flavors.
