Lemon-Limoncello Cupcakes
User Reviews
4.4
96 reviews
Good
Lemon-Limoncello Cupcakes
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Cupcakes flavored with Italian lemon liquor
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Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ounces unsalted butter, at room temperature (½ stick )
- 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
For the lemon curd:
- zest of 2 lemons
- ½ cup lemon juice
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
- 2 ounces unsalted butter, at room temperature (½ stick)
- 4 ounces cream cheese at room temperature
- 1 tablespoon limoncello
- 2 cups powdered sugar sifted
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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.
Nutrition Information
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Calories
376kcal
(19%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
91mg
(30%)
Sodium
176mg
(7%)
Potassium
119mg
(3%)
Sugar
43g
(86%)
Vitamin A
520IU
(10%)
Vitamin C
7.4mg
(8%)
Calcium
54mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 176mg | 7% |
| Potassium | 119mg | 3% |
| Sugar | 43g | 86% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
96 reviews
Good
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