Martha Collison’s Lemon Cheesecake Cupcakes Recipe

The Team thumbnail image

The Team

Here at Afternoon Tea Towers the team are always on the look out for Afternoon Tea related news, reviews, seasonal menus, special events and competitions.


You can get in touch with us via Twitter, Facebook and Google+ or email us at if you have anything you would like to share or contribute.

The Great British Bake Off’s youngest ever contestant Martha Collison, shared with us this delicious recipe from her new book, Twist: Creative Ideas to Reinvent Your Baking.

"With their unusual cheesecake topping, which works really well with the tangy lemon curd, these cupcakes make a great dessert.

Lemon Cheesecake Cupcakes

Makes  12
1 x My Favourite Vanilla Cupcakes recipe (see below)
Zest of 1 unwaxed lemon

12 tsp lemon curd

100g full-fat cream cheese 350g icing sugar
150ml double cream

50g digestive biscuits
1 tsp butter, melted

1. Make My Favourite Vanilla Cupcakes recipe (see below), adding the lemon zest to the batter at the same time as the eggs and make sure they are completely cold before decorating them.

2. To make the icing, put the cream cheese into a large bowl, and use an electric hand-held whisk to beat it until Add the icing sugar, a few tablespoons at a time, until it is all incorporated. Mix in the double cream and whisk until the mixture thickens. You can whisk this by hand, but it will take a few more minutes to thicken. It won't hold its shape yet, so it is important to chill it in the fridge for at least an hour so that it firms up

3. Put the biscuits for the topping in a sealable plastic bag, seal it and then, using a rolling pin, lightly bash the bag to crush the biscuits into small pieces

4. Add the biscuit crumbs to the melted butter and stir until the mixture starts to clump together.

5. To assemble, use a sharp knife or specialist cupcake corer to make a circular incision in the centre of each cupcak Take out the middle and fill each cavity with ½ teaspoon of lemon curd.

6. When the icing has set, put it into a disposable piping bag. Cut the end off the bag, making a medium-sized circular hole, then pipe a double ring around the edge of the lemon curd, and fill the gap with the remaining lemon curd

7. Sprinkle the topping around the icing ring, trying to avoid the lemon curd centre. These cupcakes need to be stored in the fridge, where they will keep for up to three days.


To make these cakes, I use the reverse creaming method, as opposed to the more common creaming method. Instead of beating air into the sugar and butter, adding the eggs then stirring in the dry ingredients, the reverse creaming method requires the butter to be rubbed into the dry ingredients, followed by milk and eggs. As well as being simpler, with fewer stages, I think this method produces a better textured, more even sponge. When you rub the butter into the flour and sugar, the flour particles get coated in fat, which minimises gluten formation in the cake. Gluten is the essential component in bread, but in cakes too much can produce a tough and chewy sponge.

Makes 12
175g plain flour 200g caster sugar 75g butter
1½ tsp baking powder 2 eggs, at room temperature
90ml whole milk, at room temperature
1 tsp of vanilla bean paste

You will also need a stand mixer, 12-hole cupcake tin and paper cupcake cases.

1. Preheat the oven to 180°C/160°C fan/gas Line the cupcake tin with 12 cupcake cases. In the bowl of a stand mixer, combine the flour, sugar, butter and baking powder using the paddle attachment. Mix on a low speed until the mixture resembles fine breadcrumbs. You shouldn't see any large lumps of butter. Alternatively, use your fingers to rub the butter into the flour and sugar.

2. In a small jug, use a fork to blend the eggs, milk and vanilla bean paste together. Add the mixture a little at a time to the bowl, beating until it is all Keep beating for a few minutes more, until the mixture is uniform and smooth with no lumps.

3. Divide the mixture between the cases evenly, filling each one no more than two-thirds Bake in the preheated oven for 16-18 minutes, until a skewer inserted comes out clean and the cakes are a pale golden brown. Don't be tempted to over-bake here; get them out as soon as the skewer is clean. The last thing you want is dry cakes!

4. Leave to cool for five minutes in the tin, then remove and leave to cool completely on a cooling Do not attempt to core, fill or decorate them until they are cold."

Twist: Creative Ideas to Reinvent Your Baking by Martha Collison is available to purchase now. You can buy the book here

More posts from The Team