Last week, a lemon meringue pie was brought into my work. Lemon meringue pie is one of my favorite types of pie and it inspired me to make a lemon creation of my own. I stumbled upon lemon-limoncello cupcakes at www.browneyedbaker.com and couldn’t wait to try them!
These cupcakes are the perfect dessert for a summer evening and will satisfy any lemon lover out there. I brought them to a family dinner and they were the perfect end to the meal!
Cupcakes
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
In an electric mixer, beat the butter, cream cheese, and sugar on medium speed until light and creamy. Add in the eggs, one at a time, beating well after each addition. Add the limoncello and beat for a minute.
Combine the flour, baking powder, and salt. Add the flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and the lemon zest and mix until just incorporated.
Divide the batter into cupcake tins (mine made 17 cupcakes). Bake for 18-20 minutes at 350F or until a toothpick comes out clean. Cool completely
Lemon Curd
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
In a saucepan, combine the zest, lemon juice, and sugar and bring to a simmer over medium heat. In a bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them and then pour back into the saucepan. Over medium heat, whisk the mixture constantly until it thickens (should only take a few minutes). Remove from the heat and place in the fridge to cool completely.
I misread the instructions to this and put the juice of two lemons instead of the zest. That first batch was TART! Luckily I had just enough lemon juice to make a second, correct batch!
Icing
1/4 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Beat together the butter and cream cheese on medium speed until light and creamy. Add in the limoncello and beat for an additional minute. Gradually add the icing sugar and beat until fully incorporated and smooth.
Now it’s time to assemble these cupcakes!
Scoop out the middle of each cupcake. I didn’t have a good spoon to do this so I just used a knife to cut a circle in the middle of the cupcake and then popped out the center. Spoon the lemon curd into the center of each cupcake.
Put the icing into a pastry bag and top each cupcake. Garnish with fruit.
The cupcakes turned out great and very delicious. A little messy to eat, but that’s what napkins are for!
When I first read the recipe it sounded like a lot of lemon so I made a raspberry curd to go in the middle of some of the cupcakes. The curd didn’t thicken very well though so I ditched that idea and just went with straight lemon. The all lemon cupcakes weren’t overwhelming so that was good. I think a different fruit curd would taste delicious in these cupcakes though. I will have to bake this recipe again soon and try that.
Today’s Sweetness: A night to myself tonight to relax at home.
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