Lemon Cupcakes With Limoncello Glaze Recipes

LIMONCELLO CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
• In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
• Garnish with lemon slices if desired. Store covered in refrigerator.

LIMONCELLO CUPCAKES WITH LIMONCELLO CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350F and line a standard-size cupcake tin with cupcake liners (this recipe makes 12 cupcakes).
• In a medium bowl, combine 1 ½ cups flour, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat ¼ cup butter and 2 ounces cream cheese on medium speed for about a minute then add the 1 cup of sugar. Beat for another 2 minutes or until light and creamy.
• Add the 3 eggs one at a time making sure it's combined well each time.
• Then add the 2 tablespoons of limoncello. Remember to scrape the bottom and sides of your bowl.
• Switch to low speed and add a third of your flour mixture. Then half of your buttermilk. Add another third of the flour, the rest of the buttermilk and finally the rest of the flour.
• Mix in the ¼ cup lemon juice and ½ teaspoon lemon zest just until combined. Again, scrape the bottom and sides of your bowl for any rogue batter
• Scoop your batter evenly into your tins (about ¾ 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.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the ¼ cup butter and the 6 ounces cream cheese on medium speed for about 4-5 minutes or until light and fluffy.
• Add the 1 tablespoon limoncello and beat just until incorporated.
• Switch to low speed and gradually add the 2 cups of 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.
• Make sure the cupcakes are completely cool.
• Using a small knife, carve a small hole (about an inch in diameter and an inch deep) into the middle of your cupcake.
• Take the extra cake out and fill the hole with a dollop of lemon curd. Don't put too much curd; just put enough so that it's level with the top of your cupcake.
• Frost and decorate as desired.

LEMON CUPCAKES WITH LIMONCELLO GLAZE

Steps:

• Preheat oven to 350 Sift flour, baking powder and salt in medium bowl. Beat sugar and butter until fluffy. Bea in eggs, one at a time. Beat in dry ingredients - 3 additions at a time. Beat in lemon juice and peel. Divide into muffin tins. Bake cupcakes 18 minutes. While they are baking: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice and lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional sugar if too thin. Spoon 1 teaspoon glaze over warm cupcakes. Cool. Arrange one strawberry on top, drizzle with more glaze. Let cupcakes stand until glaze sets (about 2 hours)

LEMON-LIMONCELLO CUPCAKES RECIPE - (4.3/5)

Steps:

• Cupcakes: Preheat oven to 350˚F and position a rack in the centre of oven. In a medium bowl, combine the flour, baking powder & salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese & sugar on medium speed till light and creamy, 2 to 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 till incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or till a toothpick inserted near the centre comes out clean. Let cool completely. 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. Frosting: 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 till light and creamy, about 2 to 3 minutes Add the limoncello and beat for an additional minute. Reduce the speed to low & gradually add the sifted powdered sugar & beat till fully incorporated and smooth. Assemble the cupcakes. Cut a hole into each cupcake with the lg. end of a melon ballerina or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip and the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon & berries if desired.

LEMON YOGURT MINI-BUNDT CAKES WITH LIMONCELLO GLAZE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour, pans for 12 mini-bundts, or 24 cupcakes. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds. Portion the batter evenly into your pan(s); smooth the top of the batter. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough). If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack. To make the glaze: mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer. To apply the glaze, place the cooled cake(s) on a cooling rack set over a rimmed baking sheet. Using a spoon, drizzle the glaze liberally over each cake, allowing it to drip down the sides. Let the icing set for about 15 minutes before moving the cakes. If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls.

LIMONCELLO GLAZE

Steps:

• Whisk sugar and limoncello together until smooth.