Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes

Gluten Free Lemon and White Chocolate
 Cheesecake Filled Lemon Cupcakes

Happy 4th of July!!  I've always loved the 4th of July.  I have good memories of sitting on a blanket in the park watching the fireworks and eating fried chicken.  I'm making a new memory of the 4th, with these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes (boy, that's a mouthful...in more ways than one).  I topped them with some blueberries and raspberries, which not only gave these moist and decadent cupcakes a patriotic look, but the combo of the berries with the lemon and white chocolate was a perfect blending...oh baby!  They are also sprinkled with slivered almonds which adds a nice crunch.

I brought these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes to a party today and they not only disappeared quickly, but were given rave reviews.  I hope you try them out.  Let me know if you do! I'd also love to know what your 4th of July traditions are, so comment below.

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GLUTEN FREE LEMON AND WHITE CHOCOLATE
CHEESECAKE FILLED LEMON CUPCAKES
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe


Cake - adapted from Barefeet in the Kitchen

1 1/2 cups brown rice flour
2/3 cup potato starch
1/ 3 cup tapioca starch
1/2 tsp. kosher salt
1 Tbsp. baking powder
1 tsp. xanthan gum
4 eggs
2 cups white sugar
1 cup buttermilk
1 cup butter - melted and cooled
1 tsp. vanilla extract
2 Tbsp. plus 2 tsp. lemon juice
2 Tbsp. lemon zest

Filling:

8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 Tbsp. plus 1 tsp lemon juice
1 Tbsp. plus 1 tsp lemon rind
12 oz. white chocolate chips

Topping:

Slivered almonds
Blueberries and Raspberries
Powdered Sugar


Preheat oven to 350 degrees F.  Line cupcake pan with liners.

 For the filling, beat all ingredients except white chocolate chips, in a small bowl.  Stir in chips and set aside. For the cake, stir together the dry ingredients and set aside.  Beat the eggs and the sugar together until creamy, add half the dry ingredients and beat again.  Add the buttermilk, butter, vanilla, lemon juice and zest and beat to combine.  Add the remaining dry ingredients and beat just until combined (make sure you get all the batter off the beaters before removing, as the zest likes to stay in clumps on the beaters, and you don't want to lose any of it!)

Fill cupcakes a little over half way full.  Top with a heaping teaspoon of cream cheese mixture and top with a few nuts and berries ( I only used two blueberries and 1 raspberry for each cupcake so it didn't get too wet).

Bake for 25-30 minutes (28 minutes was perfect for mine).  Cool completely on cooling racks.  Dust with powdered sugar before serving.

Look at that moist cake and cheesecake filling

Gluten Free Chocolate Cream Filled Cupcakes

This is the ultimate Valentine's treat.  I was super excited when I made these yesterday to serve at a meeting at our house.  They not only looked amazing...they tasted amazing.  The cake was so fluffy and the chocolate cream filling was such a nice surprise bite in the middle...not to mention the frosting, which I rimmed with crushed Heath bar (I've really been into using Heath in my desserts these days!  I just love the crunch it brings) and chocolate sprinkles.  You just have to make these Gluten Free Chocolate Cream Filled Cupcakes.  I guarantee you will wow anyone you serve them to.

Gluten Free Chocolate Cream Filled Cupcakes

Make sure you scroll down the whole page, so you don't miss any of the pics of these beauties!

GLUTEN FREE CHOCOLATE CREAM FILLED CUPCAKES
Recipe from:  Goodies Gone Gluten Free

Cupcakes:

Recipe for Hersey's One Bowl Chocolate Cake

Filling:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines 14 oz which was enough for the frosting and the filling.)
1/2 cup marshmallow fluff (or creme)

Frosting:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines)
1/2 cup semi sweet chocolate chips
2 tsp. corn syrup
2 crushed Heath Bars or 1/2 cups sprinkles or topping of choice

Make cake recipe according to directions for cupcakes. For the filling, mix together the frosting and marshmallow fluff in a small bowl and put into a gallon sized zip bag. When the cupcakes are completely cool, using the end of a wooden spoon make a hole in the center of the cupcake, almost to the bottom, wiggling as you go to make the hole about 1/2 inch wide.  Cut a 3/4 inch corner off of the frosting filled bag and insert into the center hole of the cupcake, squeezing bag until the center of the cupcake is filled with filling.

In a microwave safe bowl, heat the frosting ingredients (except for the Heath Bar or sprinkles) for 30 seconds until smooth and completely melted.  Stir and heat an additional 15 seconds if needed. Dip tops of cupcake into melted frosting.  Immediately rim sides of cupcakes with Heath Bar, sprinkles or desired topping.  Let cupcakes set up.  The frosting will set up smooth and somewhat solid on top, like a ganache.

I added cute little bows to the cupcake liners and topped the cupcakes with candy hearts.

Look at that fluffy cake and cream filling!  Oh yum!

They really are pretty, aren't they?

Gluten Free Chocolate Chip Cheesecake Stuffed Cupcakes

What a cupcake!  This is a gluten free chocolate cupcake with a chocolate chip cheesecake center that is topped with toasted slivered almonds and dusted with a bit of powdered sugar.  I think I'll just stop there... I'm sure you are thinking, "You had me at "stuffed cupcake", no further explanation necessary", right? Actually, that is what I was thinking.

Gluten Free Chocolate Chip Cheesecake
Stuffed Cupcakes

Prior to going gluten free, one of my favorite cupcakes to make and eat was a Black Bottom Cupcake recipe from my Mom.  I was sooo thrilled to make this gluten free, revamped version and have it turn out so good.. I actually like it even better, and believe me, I didn't think that was possible.  With the birth of this new gluten free version, a new name was also birthed, Gluten Free Chocolate Chip Cheesecake Stuffed Cupcake...the name is a mouthful, but so is this cupcake!

 From the outside, this cupcake looks quite tame and unassuming, maybe even a little boring, but once you bite into one of  these babies, boring is out the door!  What awaits you in the middle of this beauty is a rich cream cheese center filled with melted chocolate chips...not to mention the moist and fluffy cake and the wonderful crunch from the toasted slivered almonds on top.  Oh...my...goodness, pure indulgence.  Needless to say, no frosting is needed on this cupcake, which makes it easy to transport (no trying to cover them up without smashing the frosting!) and it is really so easy to make too.

I am so excited to share this Gluten Free Chocolate Chip Cheesecake Stuffed Cupcake recipe with you and I really hope you try it out!  If you do, leave a comment below and let me know how it came out!

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GLUTEN FREE CHOCOLATE CHIP CHEESECAKE STUFFED CUPCAKES
Recipe from:  Goodies Gone Gluten Free
Yield: 3 dozen cupcakes
click here for Printable Recipe

Cake:

2 cups sugar

1 1/4 cups brown rice flour

1/2 cup potato starch

1/4 cup tapioca starch

1 teaspoon xantham gum

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup light flavored olive oil

2 teaspoons vanilla extract

1 cup boiling water

Filling:

8 oz. package cream cheese

1 egg

1/3 cup sugar

1/8 tsp. salt

1 12 oz. package of semi-sweet or dark chocolate chips

Beat filing well and stir in chocolate chips.  Set aside.

Stir together all of the dry ingredients in a mixing bowl.  Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes.  Slowly pour in the boiling water and continue stirring to combine.  The batter should be very thin and watery. 

Fill muffin cups lined with paper 1/3 full with batter.  Top each one with one heaping teaspoon of cream cheese mixture.  Top with a few slivered almonds.  Bake at 350 for 30-35 minutes.  Cool completely on cooling racks and dust with powdered sugar.