As part of my Birthday cupcake party, I made these Limoncello cupcakes. I love Limoncello, so naturally when I was choosing drinks to model my cupcakes after, I had to find something lemony. As luck would have it, Tartelette had a recipe specifically for Limoncello cupcakes on her blog. I used her cake recipe, which was so delicious. I've never cooked with cream cheese in the cupcake, only the frosting, so that was new. I loved how light these were, so fresh and perfect.
Tartelette's recipe is written in grams and for 12 cupcakes, but I made a 2 dozen and re-wrote the measurements. I also used regular lemons, where Tartelette used Meyer Lemons.
Limoncello Cupcakes with Swiss Meringue Buttercream and Lemon Curd
rewritten from Tartelette
1/2 cup (1 stick) butter, at room temperature
1/2 cup cream cheese, at room temperature
1 cups sugar
6 large eggs, at room temperature
1/4 cup Limoncello, at room temperature
3 cups AP Flour
2 tsp. baking powder
1 tsp. salt
1 cup buttermilk, well shaken
1/2 cup lemon juice
zest of 1 lemon
Preheat oven to 350*
Add butter and cream cheese to the bowl of a mixer and whip until well mixed.
Add sugar, and beat for 3-4 minutes, until light and fluffy.
Add eggs, one at a time, mixing until well incorporated.
Add limoncello, baking powder and salt, beat until incorporated.
Alternately, add buttermilk and flour, starting and ending with flour, until just mixed (do not overmix!)
Add lemon juice and zest, mix until just incorporated.
Line 24 muffin cups with cupcake liners, fill 2/3 full.
Bake for 20 minutes, until a toothpick inserted comes out clean.
Swiss Meringue Buttercream, by Martha Stewart
To finish cupcakes, ice with piped buttercream, drizzle with cooled lemon curd, and top with a lemon drop.