Pages

Sunday, March 25, 2012

limoncello cupcakes

Don't these just look absolutely dreamy???




trust me... they are!!!




lemon cupcakes with lemon curd filling and lemon buttercream

I'll repeat: lemon love, love lemon, lemon, lemon, lemon, love, love, love :)





Limoncello Cupcakes

cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 stick butter
2 oz cream cheese
1 cup sugar
3 large eggs
1 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
zest of one lemon

Beat softened butter and cream cheese. Add sugar and mix until light and fluffy. Add eggs, one at a time, mixing well after each. Add the limoncello and beat until well mixed. Sift together flour, baking powder and salt. Alternately add flour and buttermilk to butter mixture. Mix in the lemon juice and lemon zest just until combined. Pour into prepared cupcake pans (it made 18 cupcakes for me) and bake at 325 for about 17 minutes. Cool on wire racks.

lemon curd filling:
1/2 cup lemon juice
zest of two lemons
1/4 cup sugar
1 egg
1 egg yolk


Mix lemon juice, lemon zest, and sugar of medium heat until boiling. Whisk egg and egg yolk. Whisk lemon mixture into eggs off the heat (to temper). Add all back to sauce pan and cook over medium heat, whisking constantly, until thickened. Cool completely.


Use a melon baller to scoop a hole into tops of cooled cupcakes. Fill with cooled lemon curd.

lemon buttercream icing:
1/2 stick butter
6 oz cream cheese
4 cups powdered sugar
2 tablespoons limoncello


Beat butter and cream cheese. Add limoncello and beat until smooth. Beat in powdered sugar until desired icing consistency is obtained. Ice filled cupcakes. Garnish with lemon slices.







They are so pretty and so yummy! Especially to someone who enjoys lemon as much as I do!
A perfect summer treat!
 (and even though it's only March, since the weather has been between 70 - 85, I'm in full summer mode)

Recipe origionally found here (I adapted the buttercream to my taste)


59 comments:

  1. Found this via Pinterest....my mouth is watering now!!!!

    ReplyDelete
  2. I'm going to make these this weekend but instead of garnishing with lemon slices, I'm going to garnish with candied violets.

    ReplyDelete
  3. I have to say....this really caught my eye and stomach! I am definitely going to try them and love your photos

    ReplyDelete
  4. wow what a beautiful blog- your photography is amazing! cupcakes look divine

    ReplyDelete
  5. I really want to make these for a baby shower, but obviously don't want to use limoncello. What would be a good substitute?

    ReplyDelete
    Replies
    1. I would substitute the limoncello with lemon juice to maintain the lemon flavor!

      Delete
  6. What is limoncello? Never heard of it.

    ReplyDelete
  7. I fell in love with Limoncello on a trip to Italy -- we were served it after lunch at a little mozzarella farm that also made the liquor. Our liquor store now is also featuring Peachcello, imported from Italy. Absolutely tastes like fresh peaches! Just be sure to keep both liquors in the freezer. Nummy!

    ReplyDelete
    Replies
    1. How do you freeze the liquors?

      Delete
    2. You don't have to do anything special, just place the bottle in the freezer and make sure the cap is securely on.

      Delete
  8. Yum! Now I need to hunt down some lemoncello.

    ReplyDelete
  9. I love lemon cake and lemon curd...these look amazing! Thanks for sharing the recipe. I plan to make these soon

    ReplyDelete
  10. Mmmm I've been looking for more ways to use a huge batch of limoncello that I made several months ago! I like the idea of making and using some candied lemon peel as the garnish instead of the fresh lemon slice. And more zest in the frosting!

    ReplyDelete
  11. I made these today and they are delicious! I garnished them with candies lemon slices :)

    ReplyDelete
    Replies
    1. I'm so glad you tried them! Candied lemon slices sounds like the perfect garnish!

      Delete
  12. could I make this into a cake instead?

    ReplyDelete
  13. I am a chocolate lover but my husband is a lemon lover so I love to cook for him those cupcakes looks amazing I will try them next weekend and see .

    ReplyDelete
  14. In the limoncello cupcake instructions there is no mention of when to add the 1 TB of limoncello. I'm guessing at the same time as the lemon juice?

    The batter tastes soooo lemony...can't wait to try them (they are in the oven now). Are they suppose to rise a bit? Mine are still at the same level as when I poured the batter....kinda flat :-(

    ReplyDelete
    Replies
    1. Yes, add the limoncello with the lemon juice. They should rise, but the consistency of the cupcake is more like that of a pound cake so they will not rise a whole ton. I usually fill these a little fuller than my other cupcake recipes.

      Delete
  15. Can't wait to try these! They look totally delicious!

    Two questions though...do they need to be refrigerated? And is there something I could sub for the liquor, like add a little more lemon juice?

    Thanks so much!

    ReplyDelete
    Replies
    1. Yes, I keep them in the fridge & yes, more lemon juice in place of the liquor!

      Delete
  16. I highlighted your recipe on my blog today. Thank you. http://scrapbookalphabet.blogspot.com/2012/07/tuesdays-guest-freebies-grands-9.html

    ReplyDelete
  17. I made these today to use up some leftover buttercream frosting from another cupcake recipe and they were delicious! I just wanted something simple so I didn't even add the limoncello or do the filling, but they still turned out way better than the ones I made earlier from another recipe. Just wish I had made these first for my guests!

    ReplyDelete
  18. These were so good!

    ReplyDelete
  19. lemon buttercream, I am speechless! This looks so perfect and so adorable with that piece of lemon on top!

    ReplyDelete
  20. Made these today and was very disappointed! The frosting was the only fairly good thing about this whole recipe!

    ReplyDelete
  21. I made these today and they are amazing!! The cupcakes had a different texture than the usual cupcake (probably something I did wrong), but the taste was divine! The lemon curd was superb, very tart, but it complemented the cupcake and icing well. I added a couple of extra tablespoons of homemade :-) limoncello to my icing, and what was left of my lemon curd was added into the icing also! These were awesome! My icing skills were below par (first timer here!), but it was the perfect amount of lemon! Thanks so much! Oh! And the lemon slice was the perfect finishing touch!

    ReplyDelete
  22. How many cupcakes does this recipe make?

    ReplyDelete
  23. These look REALLY good. I will have to give them a try.
    I love all things lemon

    ReplyDelete
  24. http://m.facebook.com/pages/Babycakes/210396379097599?id=210396379097599&_rdr#!/photo.php?fbid=211581652312405&id=210396379097599&set=a.211581628979074.56636.210396379097599&%24MURI__user=0

    Recommend you take a look. I'm all for sharing recipes, but draw a line at someone using other peoples pics on there site and claiming they made them.

    ReplyDelete
  25. I made this frosting for birthday cupcakes for a child so didn't want to add the lemoncello. I just substituted 1 1/2 tsp vanilla and the frosting was the best buttercream frosting I've ever made... The consistency was perfect for piping... Would have been wonderful on a cake as well. Frosted 24 cupcakes

    ReplyDelete
  26. when you state 1/2 a stick of room temperature butter and NOT 1/2 cup of butter, correct?

    ReplyDelete
  27. sorry, I meant to say.." you mean 4 TBSP and not 1/2 cup, right? And it is rm temp?

    ReplyDelete
  28. Hi Abby! I was wondering if you have any tricks for keeping your lemon/limoncello buttercream from curdling?

    ReplyDelete
  29. Fell in love with these when I saw them. Finally made them today and was somewhat disappointed.....the cupcakes didn't rise (even used fresh baking powder). There was nothing to scoop out because they were so flat, so I skipped that step and didn't make the lemon curd filling. The cupcake itself has a wonderful taste, but I wish the batter wasn't so heavy. May have to find a different lemon cupcake recipe, but the frosting's a keeper.

    ReplyDelete
  30. I loooooove lemon desserts! This looks dreamy. Pinning it now!

    ReplyDelete
  31. i baked at 325 as directd they did not brown on top or sides but are cooked is that ok

    ReplyDelete
  32. just put it all together, lemon curd made with home grown meyer lemons from my sister greenhouse
    limoncello also home made.
    All is good except color of baked cup cake , I cooked 15 min longer to brown a bit but was afraid of drying out cup cake

    ReplyDelete
  33. Oh my!
    I cannot wait to make these!!!!

    ReplyDelete
  34. Can you use something else besides the limoncello . I don't buy liquor

    ReplyDelete
    Replies
    1. Yes! Just use lemon juice instead. Use the same about as it says for the limoncello.

      Delete
  35. Easter is on the way, this would make a perfect dessert displayed on a cupcake tower in the middle of the table. Especially for all my girls, we all LOVE lemon a lot. I plan to try this with other fruit liquors, like peach,grapefruit,pomegrannet, red plumb and maybe strawberry. with homemade and store bought cellos. Candied fruit as a garnish would be perfect Thank you.

    ReplyDelete
  36. If I wanted to use this recipe as a cake instead of cupcake, would I do anything different? baking time?

    ReplyDelete
  37. So, a bit disappointed in the texture of the cupcakes, kinda dense like a pound cake maybe. The curd was furious tart and was a predominant taste, even with the sweet buttercream it was overpowering. That said, they looked exactly as the photo and are beautiful. I enjoyed the buttercream very much. I would not make these again as written. A less tart curd for sure and I prefer a more cake like texture. Perhaps it's just me. :/ Nancy

    ReplyDelete
    Replies
    1. Hi Nancy, yes these were very dense but we liked that because it seemed to cut the sweetness of the frosting which was very rich. A hit for us!

      Delete
  38. We were served Limoncello after a meal in Greece. Now we own a bottle, LOL. These cupcakes would be a great way to use a teeny bit up. They sure look great.

    ReplyDelete
  39. Oh my goodness....these are AMAZING! A dear friend surprised me last night with these for my birthday celebration. She was very clever, looked at my board and chose these gems. Everyone loved them!!!

    ReplyDelete
  40. Could someone please tell me the weight of the butter. We do not have 'sticks' in Australia and I am dying to make these.

    ReplyDelete
  41. Could someone please tell me the weight of the butter. We do not have 'sticks' in Australia and I am dying to make these.

    ReplyDelete
  42. Could someone please tell me the weight of the butter. We do not have 'sticks' in Australia and I am dying to make these.

    ReplyDelete
    Replies
    1. Im in Brisbane and had to find this answer too. Google is te best. 1 stick of butter is 1/2 cup.

      Delete

Note: Only a member of this blog may post a comment.