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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  • 22566 6 years ago
    ~ Good ~
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