Limoncello Cupcakes
From Skruzel 12 years agoIngredients
- CUPCAKES: shopping list
- 1½ c all-purpose flour shopping list
- 1 tsp baking powder shopping list
- ½ tsp salt shopping list
- ½ stick unsalted butter, at room temperature shopping list
- 2 oz cream cheese, at room temperature shopping list
- 1 c granulated sugar shopping list
- 3 lg eggs shopping list
- 2 tbs limoncello liqueur shopping list
- ½ c buttermilk shopping list
- ¼ c lemon juice shopping list
- Zest of one lemon shopping list
- FILLING: shopping list
- Zest of 1 lemon shopping list
- ¼ c lemon juice shopping list
- 1 c lemon curd shopping list
- FROSTING: shopping list
- ½ stick unsalted butter, at room temperature shopping list
- 4 oz cream cheese, at room temperature shopping list
- 1 tbs limoncello liqueur shopping list
- 2 c powdered sugar shopping list
How to make it
- Preheat the oven to 350 F
- In a medium bowl, combine the flour, baking powder and salt; set aside.
- Beat the butter, cream cheese and sugar on medium speed for a few minutes with electric mixer until light and creamy.
- 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
- Add the lemon juice and zest and mix on low speed just until combined. Pour the batter into 12 lined muffin tins.
- Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
- Make Filling:
- Combine lemon curd, lemon juice and lemon zest in a small bowl and set aside.
- Make Forsting:
- With an electric mixer, beat the butter and cream cheese on medium speed until light and creamy
- Add the Limoncello and beat for an additional minute.
- Reduce the speed to low or stir by hand and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
- Fill cupcakes:
- Using a melon-baller or 1/2 tsp measure spoon and carefully scoop out the center of each cupcake
- Gently spoon 1 tsp of filling into each cupcake
- Replace a small cap of the removed cupcake over each hole.
- Frost: Using a piping bag or a ziploc bag with the corner cut off, Pipe the forsting on each cupcake
- Top with lemon zest and a few blueberries or raspberries
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