LEMON-LIMONCELLO CUPCAKES RECIPE - (4.3/5)

Lemon-Limoncello Cupcakes Recipe - (4.3/5) image

Provided by shauna

Number Of Ingredients 21

Ingredients

CUPCAKES:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (1/2-stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
2 tablespoon limoncello
1/2 cup buttermilk
1/4 cup lemon Juice
Zest of 1 lemon
LEMON CURD:
Zest of 2 lemons
1/2 cup lemon Juice
1/4 cup granulated sugar
1 egg and 1 egg yolk
CREAM CHEESE LIMONCELLO FROSTING:
2 ounces (1/2-stick) unsalted butter, room temperature
4 ounces cream cheese, room temp.
1 tablespoon limoncello
2 cups powdered sugar, sifted

Steps:

Cupcakes: Preheat oven to 350˚F and position a rack in the centre of oven. In a medium bowl, combine the flour, baking powder & salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese & sugar on medium speed till light and creamy, 2 to 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 till incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or till a toothpick inserted near the centre comes out clean. Let cool completely. 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. Frosting: 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 till light and creamy, about 2 to 3 minutes Add the limoncello and beat for an additional minute. Reduce the speed to low & gradually add the sifted powdered sugar & beat till fully incorporated and smooth. Assemble the cupcakes. Cut a hole into each cupcake with the lg. end of a melon ballerina or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip and the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon & berries if desired.