Limoncello Cupcakes
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Prep Time
3 hrs 15 mins
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Cook Time
3 hrs 15 mins
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Course
Dessert
Limoncello Cupcakes
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This cupcake recipe, adapted from a cake recipe from The Brown-Eyed Baker food blog, was adapted by Tricia at Saving Room for Dessert. Thanks Tricia!
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Ingredients
- For the cupcakes:
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 tablespoons limoncello
- ½ cup buttermilk
- ¼ cup lemon juice
- zest of one lemon
- For the Lemon Curd Filling:
- also available in the jelly and jam section of your grocery store
- 3 eggs
- 1 cup sugar
- ¾ cup lemon juice
- ½ cup butter cubed
- zest of 2 lemons
- For the Limoncello Buttercream Frosting:
- 1 stick of unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 2 tablespoons limoncello
- ¼ teaspoon pure vanilla extract
- 4 cups confectioners sugar sifted (more or less as desired)
Instructions
- For the lemon curd, zest two lemons and set aside. Juice 4 or more lemons or enough to make ¾ cup juice. Strain the pulp and seed from the lemon juice before measuring.
- In a heavy bottom saucepan whisk the eggs, sugar and lemon juice until blended. Add butter and lemon peel. Cook over medium heat whisking constantly until the curd is thickened and coats the back of a metal spoon.
- Cool for at least 10 minutes then cover and refrigerate until chilled.
- This recipe make about 3 times the amount you will need for 10-12 cupcakes. Divide the recipe in half or save the remaining lemon curd to serve over pound cake, muffins, pancakes or waffles.
- For the cupcakes, preheat oven to 350˚F. degrees.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium until light and creamy - about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Add the limoncello and beat another minute or until incorporated.
- On a low speed, alternate adding the flour mixture and buttermilk beginning and ending with the flour mixture. Add the lemon juice and zest and blend just until incorporated.
- Divide the batter between 12 muffin cups or 10 baking cups as pictured. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the limoncello buttercream, in the bowl of a stand mixer fitted with the paddle attachment beat the butter and cream cheese on medium speed until light and creamy.
- Add the limoncello and vanilla. Blend another minute or until fully incorporated. Reduce the speed to low and gradually add the sifted confectioners sugar and beat until fluffy and smooth.
- To assemble the cupcakes, using a small paring knife cut a cylinder or cone shaped hole in the middle of each cupcake. Using the knife you can trim out a little extra depending on how much lemon curd you would like to use. I followed mine out a bit more to allow a thick section of filling.
- Fill each opening with lemon curd. Fill a pastry bag with the buttercream frosting and pipe the limoncello frosting onto each cupcake. Decorate with additional fresh lemon zest if desired. Refrigerate until served.
Notes
- *This lemon curd recipe make about 3 times the amount you will need for 10-12 cupcakes. Divide the recipe in half or save the remaining lemon curd to serve over pound cake, muffins, pancakes or waffles.
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