Lemon-Limoncello Cupcakes

At the hospital where I work there's a big, east-facing window in a little-used corner stairwell with a gorgeous scenic view of the foothills, and right outside the window is a large Aspen tree.  I love seeing that tree as I come down the stairs every day and watching the leaves turn a little more yellow each day as we get closer and closer to the first day of fall.  And fall was definitely in the air this week!  The temperature is dropping in the high-40s at night and I can almost smell the change in season (not to mention the aroma of roasting green chile!).  There are a lot of fun things going on around town this month including Fiestas de Santa Fe, the Renaissance Faire, story time at the library, and lots of park play now that the weather is cooling off.  We're hanging onto the last few (official) days of summer!

 Speaking of summer, one of my favorite new warm-weather recipes this year is these mind-blowing lemon-limoncello cupcakes with a lemon tart filling and cream cheese frosting.  They are so refreshing and crisp!  Enjoy!
Lemon-Limoncello Cupcakes
From the Brown Eyed Baker blog
A late summer birthday celebration!

INGREDIENTS:

FOR THE CUPCAKES:

  •  1½
    cups
    all-purpose flour
  •  1
    teaspoon
    baking powder
  •  ½
    teaspoon
    salt
  •  2 oz unsalted better at room temperature
  •  2
    oz
    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

FOR THE LEMON CURD:

  • Zest of 2 lemons
  •  ½
    cup
    lemon juice
  •  ¼
    cup
    granulated sugar
  •  1
    egg + 1 egg yolk


FOR THE CREAM CHEESE LIMONCELLO FROSTING:

  •  2
    oz
    unsalted butter, at room temperature
  •  4
    oz
    cream cheese
    (at room temperature)
  •  1
    tablespoon
    limoncello
  •  2
    cups
    powdered sugar
    (sifted)


DIRECTIONS:

  1. 1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
  2. 2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
  3. 3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
  4. 4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

All the lemon


My taste-tester


Ady approves!


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