Lemon cheesecake cupcakes via www.clairekcreations.com

Do you ever hear someone say something that is just what you’ve been wanting to hear so you take it as fact without a moment’s thought and start telling everyone this fact? It can be quite advantageous I find.

Apparently, this hasn’t been a very good year for citrus. As soon as someone told me this I took it as pure fact because it gave an excuse for the lack of lemons my tree has produced this year. An excuse that doesn’t include my lack of care for the poor tree. We might have forgotten to give it a good prune and fertilise at the end of last season but I really will try and rectify that this year (even though it will coincide with the arrival of baby number two).

Lemon cheesecake cupcakes via www.clairekcreations.com

Anyway, the few lemons that we’ve received so far, I have treated well. The first couple went into a batch of lemon curd made with backyard eggs. I can’t tell you how satisfying it was making something almost entirely of home-grown produce (must get onto that sugar farm – hmm there’s a vacant lot behind us….).

Some have gone into my morning lemon tea but the most recent harvest was destined for greater things. Greater things in the form of lemon cheesecake cupcakes with lemon curd.

Lemon cheesecake cupcakes via www.clairekcreations.com

Now don’t be deceived, although these look complicated, they’re not actually that difficult. There are just a lot of steps involved. Mine took me most of the day between toddler feeding, entertaining and outings (and little rests for this growing mumma) but they were so very worth it.

In fact they received the highest accolade that any cupcake can receive in the Claire K Creations household. Will said ‘I think this is one of the best cupcakes you’ve ever made.’ Now my husband is always, ok usually very kind about my cooking but those sort of words are pretty unheard of. They really are that good and my addition of lemon curd hidden under the icing took them to a whole new level of deliciousness.

I took a few to Mother’s Group this week and the girls all agreed too so really I have to insist that you try them.

A few tips:

  • Don’t make the biscuit mixture and then leave it sitting in the food processor. It will set. Hard. And you’ll have to rescue it.
  • Use your fingers to press/shape the biscuit mixture into the pan. It’s too tricky to try and be clean and use a spoon in my opinion.
  • You might need a lot more icing sugar than the recipe states. My icing was a bit runny so I added more to thicken it.
  • Leftover icing is delicious spread on biscuits (just saying).
  • They’re best kept in the fridge but I think best eaten after being unchilled for at least 15 minutes.
  • You can use store-bought lemon curd or make your own. One of my favourite recipes is this microwave lemon curd.

Lemon cheesecake cupcakes via www.clairekcreations.com

See I’ve done all the hard work for you and made all the mistakes. Now all that’s left for you to do is make them and enjoy!

So what about you? Do you love lemons? What’s your favourite lemon recipe? Any ideas for what I should do with the next little harvest?

p.s. If you’re looking for more lemon recipes I have 10 luscious lemon recipes for you or you can check out my Lemon board over on Pinterest.


Lemon cheesecake cupcakes via www.clairekcreations.com


Lemon cheesecake cupcakes with lemon curd

Lemon cheesecake cupcakes with lemon curd

Yield: 10
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes



  • 250g (8.8oz)cream cheese
  • 2 tsp finely grated lemon rind
  • 2 tbsp raw sugar
  • 250g (8.8oz) packet of ginger thin biscuits
  • ⅓ cup desiccated coconut
  • 80g (3oz) butter, melted and cooled
  • ¾ cup self-raising flour (I used wholemeal)
  • Extra ¼ cup raw sugar
  • ¼ cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • Extra 50g (1.7oz) butter, melted and cooled


  • 60g (2oz) butter, softened
  • 1 ½ cups icing sugar mixture (I used 2 cups)
  • 1 tsp lemon juice
  • ½ cup lemon curd


  1. Grease 10 holes of a 12-hole silicone muffin tin. If you don’t have silicone then you will need to line the base and sides of each hole with two 1cmx15cm strips of baking paper crossed over on the base of each hole.
  2. In the bowl of an electric mixer, beat the cream cheese, lemon rind and sugar until light and fluffy. Refrigerate for 30 minutes or until firm.
  3. In the bowl of a food processor or Thermomix, process the biscuits, coconut and melted butter into a fine crumb.
  4. Divide the mixture between the holes of the muffin tin and gently press around the outside of the cases to form a little cup. Refrigerate for 10 minutes.
  5. Preheat the oven to 160C fan-forced.
  6. In a medium bowl, combine the flour and extra sugar then make a well in the middle and add the milk, egg, vanilla and extra melted butter and stir to combine.
  7. Spoon about 1 tablespoon of batter into each cookie case and then top with a teaspoon of the cream cheese mixture and cover with another spoonful of the batter.
  8. Bake the cupcakes for 18 minutes or until golden.
  9. Leave to cool completely in the tin then transfer to a wire rack.
  10. To make the icing, beat the rest of the cream cheese mixture with the extra butter in the bowl of an electric mixer until light and fluffy. Slowly add the icing sugar and lemon juice and beat until the icing is light and smooth. If it’s a bit too runny, add extra icing sugar mixture.
  11. Spoon the icing into a piping bag fitted with a star tip.
  12. Spoon a teaspoon blob of lemon curd on top of each cake and then pipe the icing on top.
  13. Serve.
  14. Refrigerate if not serving straight away.


prep time includes 30 minutes of chilling



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