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1
For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir.
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2
Set aside.
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3
For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes.
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4
Beat in the vanilla and egg white until smooth and creamy.
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5
Set aside.
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6
For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
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7
In a medium bowl, combine the pastry flour, baking powder and salt and set aside.
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8
Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy.
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9
Add the eggs one at a time, beating well after each addition.
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10
Add the lemon juice, limoncello and lemon zest and mix until incorporated.
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11
On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
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12
Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling.
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13
Bake until an inserted toothpick comes out clean, 25 minutes.
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14
For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy.
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15
Add the almond and lemon flavorings and beat for 2 minutes.
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16
Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
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17
Top each cupcake with some of the buttercream frosting.
