Lemon-Limoncello Cupcakes

Yield: 1 dozen
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the cupcakes:
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
2 ounces ( stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
cup buttermilk
cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
cup lemon juice
cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces ( stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Directions:
1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the
center. In a medium bowl, combine the flour, baking powder and salt; 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, 2-3 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 12 muffin tins. Bake for
20 minutes or until a toothpick inserted near the middle comes out clean. Let cool
completely.
2. Prepare the 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.
3. 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.
4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon
baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a
pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello
frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.