Back again as promised with the recipe for absolutely delicioussss Lime Cheesecake Cupcakes, which I dolled up as per my previous post for St. Patrick's Day! Not only are they all decked out in their paper finest, I also added two completely edible "gold coins" on top just for a little extra leprechaun nod. These cupcakes take several steps to complete, but are really quite simple to throw together -- especially if you take a few shortcuts with your components like I did! Read on for the recipe and tips!
Lime Cheesecake Cupcakes (with Gold Coins for St. Patty's Day)
12 white or yellow cupcakes (your favorite recipe or box mix is fine here)
sugar cookie dough (refrigerated tube dough works great)
1 stick (1/2 cup) butter, softened
2 8oz bars cream cheese, softened
6-8 cups powdered sugar
6-8 tbsp lime curd
1/4 tsp vanilla extract
green food coloring
edible gold glitter/dust
For gold coins:
If using a recipe or dry mix for sugar cookies, follow your instructions to make the dough and roll it out to about a 1/4 inch thickness. Cut into 1" x 1" squares for ease, or whatever shape you desire. If using a refrigerated tube of dough, simply slice off rounds of cookie dough at about 1/4 inch thickness. Place cut dough onto a cookie sheet lined with parchment paper and bake according to your recipe/package directions, until very lightly browned. You will need at least 24 small cookies to make two "coins" for each cupcake, but if you want more feel free to make as many as you like.
When cookies are done, remove promptly from the oven and let cool 30 seconds to one minute, but do not let them cool completely! While the cookies are still pretty warm, use a small circle cookie cutter (about 1/2 inch in diameter) to cut circles out of your warm cookies. I didn't have a cutter small enough so I used the back (round) end of one of my piping tips (large star tip, which I also used to frost the cupcakes, after a good washing). Set your tiny cookies aside to cool completely. What you do with the cookie scraps is up to you. ;)
When cookies are completely cool, brush each lightly with clean water, then dust on a light coating of edible gold glitter. Tap each cookie gently to remove excess glitter, and viola -- edible gold coins!
For the filling and frosting:
Beat together the cream cheese and butter until light and well combined. Add in two cups of powdered sugar and the vanilla extract and beat until well mixed. Remove 1 cup of cream cheese mixture and reserve for filling. Add 6 tbsp lime curd to the remaining cream cheese mixture and mix well. Gradually add remaining powdered sugar until desired flavor and consistency is reached. Add food coloring and mix until you find the perfect shade of St. Patty's Day green.
For the cupcakes:
Bake your cupcakes according to your favorite recipe or package directions, and allow to cool completely. (Psst -- did you know that most cupcakes freeze beautifully for quick use later?) When cool, use a sharp knife to cut a cone of cake out of the center of each cupcake. Reserve cake cones.
Plop 1-2 teaspoons of reserved filling mixture into the well in the center of each cupcake. Replace cake cones, mashing down a bit to secure them. Don't worry if the cone pops up a bit from the top of your cupcake, you'll cover that up with frosting later. :) If you have extra filling left, add it back to your bowl of frosting along with the extra 2 tbsp lime curd and more powdered sugar if needed.
Frost generously and top with your glittering gold coins, and you're done!
Pssst -- Annie over at Annie's Eats just posted the most timely cupcake tutorial ever if you need extra visuals on how to fill your Lime Cheesecake Cupcakes! How to Make Filled Cupcakes.