Lemon-Limoncello Cupcakes
These delightful lemon limoncello cupcakes are a treat for both the eyes and the taste buds. A moist and flavorful cupcake base is filled with a tangy and vibrant lemon curd, then topped with a creamy and indulgent cream cheese limoncello frosting. Each bite bursts with citrusy goodness, making these cupcakes perfect for any occasion, from a casual gathering to a special celebration.
— Constant Cookbook
Ingredients
- :
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ounces (½ stick) unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons limoncello
- ½ cup buttermilk
- ¼ cup lemon juice
- Zest of one lemon
- :
- Zest of 2 lemons
- ½ cup lemon juice
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- :
- 2 ounces (½ stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 tablespoon limoncello
- 2 cups powdered sugar, sifted
Instructions
- 1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
- 2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
- 3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
- 4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.
Cook Time
25M
Prep Time
PT45M
Yield
1 dozen
Nutrition
- Calories: 376 kcal
- Carbohydrate Content: 56 g
- Protein Content: 4 g
- Fat Content: 14 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 91 mg
- Sodium Content: 176 mg
- Sugar Content: 43 g
- Serving Size: 1 serving
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