Description
Rich with fresh citrus flavor and a boozy twist, these limoncello cupcakes are filled with zesty curd and crowned with velvety frosting.
Ingredients
For the Cupcakes:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Large eggs
Limoncello liqueur
Buttermilk
Fresh lemon juice
Lemon zest
For the Lemon Curd Filling:
Fresh lemon juice
Lemon zest
Granulated sugar
Large egg
Egg yolk
For the Limoncello Cream Cheese Frosting:
Unsalted butter, softened
Cream cheese, softened
Limoncello liqueur
Powdered sugar, sifted
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, cream butter and cream cheese until smooth. Add sugar and beat until fluffy.
Beat in eggs one at a time, then mix in limoncello.
Alternately add the flour mixture and buttermilk, beginning and ending with flour. Stir in lemon juice and zest.
Divide batter into liners and bake for 20–25 minutes, until a toothpick comes out clean. Cool completely.
Make lemon curd: cook lemon juice, zest, sugar, egg, and yolk over medium heat, stirring constantly until thick. Let cool.
For frosting, beat butter and cream cheese until smooth. Add limoncello and gradually mix in powdered sugar.
Core the cooled cupcakes, fill with lemon curd, and replace tops. Frost and garnish as desired.
Notes
Use mascarpone for a lighter frosting alternative.
Add fresh berries or candied lemon peel as garnish.
Brush cupcakes with limoncello syrup for extra citrus flavor.
For alcohol-free, use lemon juice or extract instead of limoncello.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired, American
