Strawberry Topped Lemon Cupcakes With Limoncello Glaze Recipes

STRAWBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE

Steps:

• For cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin cups with paper liners. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time. Beat in dry ingredients in three additions alternately with buttermilk in two additions. Beat in lemon juice and lemon peel. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Transfer cupcakes to racks. Meanwhile, prepare glaze and topping: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin. Spoon 1 tsp warm glaze over each warm cupcake. Cool cupcakes completely. Arrange 1 strawberry atop each cupcake. Drizzle remaining limoncello glaze over. Let cupcakes stand until glaze sets, about 2 hours.

LIMONCELLO GLAZE

Steps:

• Whisk sugar and limoncello together until smooth.

GLAZED LEMON CAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
• With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
• Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
• Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.