Tuesday, May 29, 2012

Limoncello Cupcakes

 
What do you do when life gives you lemons (and a bottle of Limoncello), make these heavenly cupcakes!  As many of you know, I love lemons - the tarter the better.  This cupcake has it all - a buttermilk based cake, a lemon curd filling and a buttercream frosting - all made by scratch - yes, you can do it!  It is well worth it.

I first saw this recipe over here, I knew I had to try them and Mr. John of course was a willing taste tester.



After the cupcakes were done and cooled, I used this handy tool to pull out a plug for the lemon curd.




Now I want to make even more cupcakes!  What should I do next??  Send some ideas my way.


Limoncello Cupcake Serves: 18 Calories: na
Recipe : Web Ingredients:

 Cupcakes:
-1 ½ cups flour
-1 tsp baking powder
-1/2 tsp salt
-1/2 stick butter
-2 oz cream cheese
-1 cup sugar
-3 eggs
-1 T limoncello liqueur
-1/2 cup buttermilk
-1/4 cup lemon juice
-zest of one lemon

Lemon curd:
-1/2 cup fresh lemon juice
-zest of 2 lemons
-1/4 cup sugar
-1 egg
-1 egg yolk

Frosting:
-1/2 stick butter
-6 oz cream cheese
-4 cups powdered sugar
-2 T limoncello

Preparation:
1. For cupcakes – preheat oven to 325. Beat softened butter and cream cheese. Add sugar and mix until light and fluffy. Add eggs one at a time and mix well after each. Add limoncello and beat until well mixed. Sift flour, baking powder and salt. Alternate adding flour and buttermilk to butter mixture. Mix in lemon juice and zest until just combined. Pour into baking cups and bake at 325 about 20 or until toothpick comes out clean (this makes 18 cupcakes)
2. For curd: mix lemon juice, zest and sugar over medium heat until boiling. In separate bowl beat egg and additional yolk. Whisk lemon mixture into eggs (be sure to add a little bit at a time and constantly whisk so you don’t end up with the eggs cooking. Add back to pan and cover over medium heat whisking constantly until thickened. Pour into bowl and place plastic wrap on top (after it cools a bit) and cool completely.
3. Frosting: beat butter and cheese cream until smooth; add limoncello and beat until smooth. Beat in powdered sugar until desired consistency.

4. To assemble : scoop out some cupcake with a melon ball scooper to make a small hole; fill with lemon curd and then frost as desired.

Notes:

10 comments:

  1. Think I could make that Gluten free? Neither my sister or my aunt are bakers so they are not going to be any help to me learning how to bake gluten free. ugh. need to go to the good food store soon.

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  2. Those look SO GOOD! (and I bet the leftover limoncello is really good too!) When Kelly gets back in a couple of weeks, I'm going to ask her to try to make them for us. She's always looking for something new (and not too simple) to make.

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  3. I have not tried using Limoncello as one of my ingredients for cakes and dessert. These cupcakes look amazing!

    I love to be back for more and here I am being your latest follower :D

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  4. My daughter loves anything lemon and this looks fabulous. Great work! Jodi @ www.meaningfulmama.com

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  5. Hi Deb,
    What an awesome Cupcake, a very special treat! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  6. Oh yum! and that filling...delicious! Thanks for sharing on "Strut Your Stuff Saturday!" We hope to see you this friday! -The Sisters

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  7. those look wonderful and the flavor seems to be so refreshing!

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  8. Pinned to my Food board! I love lemon cake and these look great. I've just started successfully making cupcakes from scratch so I will have to add these to my recipes to try. Thanks for sharing. :)

    Julie

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  9. These look yummy! I love lemon! I can't wait to try these!

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  10. Pinned. Looks yummy~ Thanks for sharing at SAt. Dishes. ~ Paula

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