Limoncello Cupcakes!

Wow! These cupcakes are a delicious addition to any party table or afternoon tea. I found this recipe on the wonderful world of Pinterest and have made them a number of times as a go to recipe for instant WOW-factor. They cake itself is a dense lemony cake, filled with tart lemon curd and topped with the bitter-sweet limoncello cream cheese icing. They speak for themselves! Mmmmm....

Unfortunately, I got carried away in a baking haze and forgot to take the in-progress photos!

Limoncello Cupcakes

Ingredients:
For the cupcakes:

• 1 1/2 cups plain flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 60g of butter at room temperature (1/4 cup)
• 60g of cream cheese (about a quarter of a 250g block)
• 1 cup of castor sugar
• 3 large eggs
• 2 tablespoons of limoncello
• 1/2 cup of buttermilk
• 1/4 cup of lemon juice
• Zest of 1 lemon

For the lemon curd:

• Zest of 2 lemons
• 1/2 cup of lemon juice
• 1/4 cup of castor sugar
• 1 whole egg, plus one extra yolk

For the limoncello cream cheese frosting:

• 60g of butter at room temperature (1/4 cup)
• 125g of cream cheese at room temperature
• 1 tablespoon of limoncello
• 2 cups of powdered/icing sugar, sifted

Method:

For the cupcakes:

Preheat the oven to 175'C. In a medium size bowl, combine flour, baking powder and salt and then set aside. In a mixer bowl, beat together the butter, cream cheese and sugar until the mixture is well combined and has paled to a light and creamy look: about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the limoncello and beat for an additional minute. On low speed, add in the flour mixture and buttermilk in alternating amounts, starting with and ending with the flour mixture. Fold in the lemon juice and zest until just combined (or on a low mixer setting). Divide the mixture into greased muffin tin or into muffin patties. Bake for 18-20 minutes or until a skewer comes out clean. The cake tends to be a bit denser than regular cupcakes, and is very moist.

For the Lemon curd:

If short on time, pre-made curd can be used, but as usual homemade is always better. In a medium saucepan, stir together the zest, juice and sugar and bring to a simmer over medium heat. Whisk the egg and egg yolk together, when they are combined, slowly whisk in the lemon mixture before adding the combined mixture back into the saucepan. Once back on the heat keep whisking until the lemon curd thickens (about 5 minutes). Remove from heat and let cool. (It needs to be completely cool before assembling the cupcakes).

For the frosting:

Using the paddle attachment of an electric mixer, beat the butter and cream cheese on medium speed until light and creamy (about 2-3 minutes). Add the limoncello and beat for a further minute. Reduce the mixer to a slow speed and gradually add the sifted icing sugar and beat until smooth and fully mixed.

Assembly:

Cut a small hole in the top of each cupcake using a melon baller or a knife. Add a small spoonful of lemon curd into each whole before piping the cream cheese icing over the top. Decorate as desired!

Enjoy these cupcakes with iced tea and cream!

xx