Lemon-limoncello cupcakes

Lemon-Limoncello Cupcakes
Yield: 15-18 cupcakes

Cupcake Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 oz (1/2 stick) unsalted butter, room temperature
2 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs
3 tbsp limoncello (homemade, organic is a great option)
1/2 cup buttermilk
1/4 cup lemon juice
Zest of 1 lemon

Lemon Curd Ingredients:
Zest of 2 lemons
1/2 cup lemon juice
1/4 cup granulated sugar
1 egg
1 egg yolk

Cream Cheese Limoncello Frosting Ingredients:
2 oz (1/2 stick) unsalted butter, room temperature
4 oz cream cheese, room temperature
2 tbsp limoncello
2 1/2 to 3 cups powdered sugar

Directions
Prepare the cupcakes. Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Combine flour, baking powder and salt in a bowl; 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, 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 15-18 cupcake wrappers in cupcake tins. Bake for 10 minutes, swap cupcake pan positions, then bake for 10 more minutes (total of 20) or until a toothpick inserted near the middle comes out clean. Let cool completely.

Prepare the lemon curd. In a heavy medium saucepan (or the top portion of a double boiler, sans bottom), 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. If you’re not going to be using the curd within the time it cools, place plastic wrap directly down on its surface to avoid a skin forming.

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.

Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller. Fill each hole with lemon curd. Frost the cupcakes with either a pastry bag and star tip or with a knife, pulling up occasionally to create spiky peaks.
(Adapted from Brown Eyed Baker)

These cupcakes have been popular all 3 times I’ve made them. My most recent batch was my best. The cake was moist, the limoncello popped (thanks to the mason jar of homemade limoncello I received for my birthday from ), and the frosting’s texture was the right mix of creamy and smooth without the use of shortening (ew). My taste testers loved the lemony tartness of the curd, but I’m hoping they’ll add their feedback in the comments section (ahem).