Limoncello Lemon Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
¼ cup Limoncello liqueur
½ cup buttermilk
1 tsp vanilla extract
For the Limoncello Curd Filling:
3 large egg yolks
½ cup granulated sugar
¼ cup fresh lemon juice
2 tbsp Limoncello
4 tbsp unsalted butter, cut into pieces
1 tbsp lemon zest
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar (more to taste)
1 tbsp Limoncello
1 tsp vanilla extract
Optional: lemon zest for garnish
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, then add lemon zest, juice, and Limoncello.
Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.
Divide batter among liners and bake 18–20 minutes or until a toothpick comes out clean.
Cool completely before filling.
Make the Limoncello Curd:
In a small saucepan, whisk egg yolks, sugar, lemon juice, and Limoncello over medium heat.
Stir constantly until thickened (about 5–7 minutes). Do not boil.
Remove from heat and stir in butter and zest. Chill until firm.
Fill the Cupcakes:
Once cupcakes are cooled, core the center with a knife or cupcake corer.
Fill each center with about a teaspoon of chilled curd.
Make the Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then Limoncello and vanilla.
Beat until fluffy. Pipe or spread onto filled cupcakes.
Tips:
Chill the curd overnight for maximum flavor and texture.
For extra zing, drizzle a little limoncello over the cupcakes before frosting.
Store in fridge; bring to room temp before serving.