Rustic Lemon Cheese Cupcakes

Rustic Lemon Cheese Cupcakes & Ally's Kitchen (A Review)

Cook time

22 mins

Total time

22 mins

A tart and subtly sweet treat from Ally Phillips cookbook Ally's Kitchen: A Passport for Adventurous Palates.

Author: Recipe from Ally's Kitchen: A Passport for Adventurous Palates

Recipe type: Dessert

Serves: 12

Ingredients

• Cooking spray
• 1 sheet frozen puff pastry, thawed (or 2 prepackaged or homemade roll-out pie crusts)
• ½ cup small-curd cottage cheese, drained
• ½ cup plain Greek yogurt (can substitute sour cream)
• 1 cup whipped cream cheese, at room temperature
• ½ cup sugar
• ¼ tsp. sea salt
• 2 Tbsp. lemon zest
• ¼ cup fresh lemon juice
• 3 eggs, beaten
• ½ cup flour
• 3 Tbsp. powdered sugar

Instructions

1. Heat oven to 325 degrees. Coat a cupcake baking tin with cooking spray. Cut the puff pastry (or pie crust) into equal-sized squares and place one square in each cup. Press gently to form a crust; set aside.
2. In a large mixing bowl combine the cottage cheese, yogurt, whipped cream cheese, sugar, salt, lemon zest, lemon juice, and eggs; mix well. Sift in the flour and blend again. Pour or scoop the batter into each crust, filling almost to the top.
3. Bake 22 minutes or until a toothpick inserted in the center come out clean. Remove from the oven and cool a few minutes on a wire rack. Eat warm or refrigerate and eat cold ~ tasty either way. These keep for a couple of days tightly covered in the fridge.