Lemonade and summer go together like beer and pretzels or wine and cheese, so why not make a cupcake that tastes like summer with every bite?
Yield: 12 cupcakes
Time: 30min for cupcakes - 15min for lemon curd (needs to chill overnight)
INGREDIENTS
Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons homemade limoncello***
1/2 cup buttermilk
1/4 cup fresh lemon juice
1/2 teaspoon lemon zest (about 1 lemon)
Lemon Curd
5 egg yolks from large eggs beaten
1 cup granulated sugar
1/3 cup lemon juice
1/2 cup salted butter cut into parts
Lemon zest
Frosting:
1/4 cup unsalted butter, room temperature
6 ounces cream cheese, cold and cubed
2 tablespoon homemade limoncello***
3-4 cups confectioner's sugar, sifted
INSTRUCTIONS
Lemon Curd
In a medium saucepan, combine egg yolks, sugar, lemon juice, lemon zest and butter.
Cook over medium heat, constantly stirring until the mixture is thick enough, about 10-15 minutes.
Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Cupcakes
Preheat your oven to 350F and line a 12-cup cupcake/muffin tin with cupcake liners.
In a medium bowl, combine flour, baking powder and salt. Set aside.
Using an electric mixer, beat butter and cream cheese on medium speed for about a minute then add the sugar. Beat for another 2 minutes or until light and creamy.
Add the eggs one at a time making sure it's combined well each time. Then add the limoncello.
Switch to low speed and add a third of your flour mixture alternating with buttermilk till all is incorporated into the batter.
Mix in lemon juice and lemon zest just until just combined, don’t over mix!
Scoop your batter evenly into your tins, about 3/4 full. Bake for 20-30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let cool in the pan for about 10 minutes. Then move to a cooling rack to cool completely.
Frosting
Using an electric mixer, beat butter and cream cheese on medium speed for about 4-5 minutes or until light and fluffy.
Add the limoncello and beat just until incorporated. (The limoncello isn’t an overpowering flavor, feel free to add more or less depending on preference).
Switch to low speed and gradually add confectioner's sugar. Add a little bit more at a time until you get the consistency and the level of sweetness you prefer. Beat until smooth and creamy.
Assembly
Once cupcakes are completely cool, carve a small hole into the middle of your cupcake. Fill the hole with a dollop of chilled lemon curd.
Frost, decorate and…
Enjoy!
***You can try making the homemade Limoncello (discloser, it does take 8 days to make), or use store bought. If you feel daring, go to the drinks tab for the limoncello recipe!***
