I can’t seem to get enough lemon these days.
My signature scent is back in stores and I couln’t be happier.
I have a board on Pinterest dedicated to my love of all things lemon. It makes me smile.
So it was bound to happen that I had to bake something sinfully lemon. By sinful I don’t mean the phallic looking candied lemon on top (accidental, I swear). I mean these adorable cupcakes. They too make me smile (although now for a different reason). Three levels of lemon give these a perfect sweet/tart flavor comination.
These are a light, lemony cake filled with a tart burst of lemon curd in the center and topped with a silky, sweet, cream cheese frosting with a hint of limoncello.
Even though there are several steps, these weren’t terribly difficult or time consuming. The curd can be made while the cupcakes are baking and then put in the refrigerator to chill, so it can be used quicker. And the frosting can be whipped together quickly, once ready to frost.
I decorated mine with some candied lemon zest, but you could top with a fresh raspberry, sugared violet, Lemonhead candy, white nonpareils, or whatever.
- Cupcake Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
Zest of one lemon
- Lemon curd
Zest of 2 lemons
1/4 cup lemon juice
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 ounces (1/2 stick) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
2 tablespoon limoncello
4 cups powdered sugar, sifted
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. 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. 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. Assemble the cupcakes. Fill a pastry bag with the lemon curd. You can use a corer or just use a small round tip and fill 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.
Recipe from Brown Eyed Baker