Lemon-Limoncello Cupcakes

Hello again! Sorry for the delayed post, but I’ve been trying to adjust to my new junior year schedule! I’m doing all of the same things that I did last year (school, gymnastics, and viola) but it was just getting into the swing of it that took some work. But now I’m practically settled in, so more regular posting should occur. There are some weeks that I’m overflowed with work so I won’t be able to post, but I’m hoping those aren’t going to happen too often!

One of the most exciting things that has happened is me starting up music school again, which I adore. I’ve met so many incredibly talented people here that I just love. My schedule is packed (I’m taking 6 classes and my day goes from 9-6) but I love everything I’m in. A new class I’m taking this year is an introduction to music of the 20th and 21st century, which is something that I’m not too familiar with but excited to learn more about more modern music.

Now onto these cupcakes. I’ve seen them over on Brown Eyed Baker for awhile now, but I was just waiting for the right occasion to make them. Once my mom decided to make it her project to make some delicious homemade limoncello at the beginning of the summer, I know that these would be fantastic. The tartness of the limoncello doesn’t take over too much and you still get that lovely lemon flavor. Yes, please!

Lemon Limoncello Cupcakes

Makes 12 cupcakes

Ingredients

For the Cupcake

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 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

For the Lemon Curd

  • Zest of 2 lemons
  • ½ cup lemon juice
  • ¼ cup granulated sugar
  • 1 egg + 1 egg yolk

For the Limoncello Cream Cheese Frosting

  • 2 ounces (½ stick) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 tablespoon limoncello
  • 2 cups powdered sugar, sifted

Directions

  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 and  baking powder; 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 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 tipwith the cream cheese limoncello frosting and pipe onto each cupcake. If you don’t have a pastry bag, a ziploc bag with a small hole cut out will work as well. Decorate with lemon and berries, if desired.

Don’t you just love summer recipes?

-Rayna :)

 

 

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