Lemon-Limoncello Cupcakes
User Reviews
4.4
Lemon-Limoncello Cupcakes
Description
This dessert begins with a light cupcake batter combining all-purpose flour, baking powder, salt, butter, cream cheese, sugar, eggs, limoncello, buttermilk, lemon juice, and zest. The inclusion of both cream cheese and butter in the batter contributes to a tender crumb and moist texture. Baking yields 12 cupcakes with a balanced lemon flavor accented by the sweet liqueur.
A lemon curd made by simmering lemon zest, juice, and sugar, then whisking in eggs creates a bright, silky filling that contrasts the rich cupcake. The frosting blends cream cheese, butter, powdered sugar, and limoncello for a creamy, citrusy icing with a mild alcoholic note, tying all lemon flavors together.
These cupcakes are suited to celebrations or a refined dessert where citrus freshness and creamy, tangy textures are appealing. The limoncello adds a distinct flavor layer without overpowering the lemon.
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ounces unsalted butter ½ stick, at room temperature
- 2 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 egg large
- 2 tablespoons limoncello
- ½ cup buttermilk
- ¼ cup lemon juice
- lemon zest of one
For the lemon curd:
- lemon zest of 2 lemons
- ½ cup lemon juice
- ¼ cup granulated sugar
- 1 egg egg and 1 egg yolk
For the cream cheese limoncello frosting:
- 2 ounces unsalted butter ½ stick, 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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