Cream Cheese Frosting- 1 cup unsalted butter, room temp
4 ounces cream cheese, room temp
1 tbsp limoncello
1 cup powdered sugar, sifted
Instructions
Prepare the cupcakes-
Preheat oven to 350F and position a rack in the
center.
In the bowl of an electric mixer fitted with the
paddle attachment, beat the butter, cream cheese
and sugar at medium speed until light and creamy,
about 2-3 minutes. Add the eggs, one at a time,
beating well after each addition. Add the
limoncello and beat an extra minute. In a medium
bowl, combine the flour, baking powder, and salt.
Add flour mixture and buttermilk alternatively to
the butter/eggs mixture, beginning and ending with
flour mixture. Add the lemonjuice and zest. Fill
cupcake tins 2/3 full. Bake for 20 minutes or
until a toothpick inserted near the middle comes
out clean. Let cool completely
Prepare the Meyer 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, beat the egg
and egg yolk to break them up. Beat some of the
lemon mixture into the eggs to temper. Scrape the
mixture back into the saucepan and cook stirring
constantly until it thickens up, about 5 minutes.
Remove the curd from the heat, let cool
completely.
Prepare the cream cheese frsoting-
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 an
extra minute. Reduce the speed to low and
gradually add the sifted powdered sugar and beat
until fully incorporated and smooth.
To assemble-
Cut a whole into each cupcake with a melon baller
or the back end of a large pastry tip. Fill each
cavity with the lemon curd. Fill a pastry bag
fitted with a star tip with the cream cheese
frosting and pipe onto each cupcake. Decorate with
berries if desired.
Originally Submitted
3/23/2011
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