Lemon Zest Cheese(cup)cakes

I participated in cupcake camp last Sunday. It was random and silly and a surprising amount of fun. Basically, 40 people showed up with either 12 full sized or 24 mini cupcakes of their own devising. Some were pretty traditional, some were exceptionally fancy, and some were wonderfully bizarre. There were something like 8 tastings of 5 varieties at a time over 4 hours. This guaranteed that that judges were too ill at the end to have any perspective :)

Here is what I made: Lemon Zest Cheesecake, only in cupcake form!

Ingredients: cake

3 packages cream cheese (softened)
3 eggs
3/4 cup sugar
1 cup sour cream
1/3 a cup flour
1/2 teaspoon vanilla
zest and juice of one lemon
1 pkg vanilla wafers

Ingredients: Glaze

2 cups sour cream
1/4 cup sugar
juice and zest from 1 lemon

Preheat your oven to 350F. In an electric mixer, cream the sugar and cream cheese together until smooth. Blend in the eggs, one at a time, followed by the vanilla, sour cream and flour, lemon juice, and finally the zest. Try not to over mix.

Place cupcake papers in a muffin pan and place a vanilla wafer cookie flat side down in each of the papers. Spoon the filling into each cup till its a 1/2" from the top. Bake in the oven for 30-45 minutes, until golden brown and testing with a knife comes out clean.

While the first batch is cooking, mix up your glaze ingredients. No trick here, these are rough measures, add more sugar or lemon to taste. When the cupcakes are done, take them out of the oven and let them cool for 5 minutes. They will be puffy out of the oven, but will collapse somewhat forming dented tops (which looks sad, but is fine). Spoon the glaze onto the cupcakes to form a smooth surface (I added a few blueberries as well and some larger decorative zest just to be fancy). Pop the glazed cupcakes back into the hot oven for 10 minutes to make the glaze set up, and then cool and refrigerate.