We have a surplus of limoncello (and limecello and orangecello), so these Lemon-Limoncello cupcakes from Brown Eyed Baker caught my eye. Although the cupcakes were tasty, I thought the cupcake itself was a bit dense and prefer a "softer" cupcake. The combination of frosting, lemon curd and cupcake does work well together.
Cupcakes1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, at room temperature
2 oz. cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 Tbsp. limoncello
1/2 cup buttermilk
1/4 cup lemon juice
Zest of one lemon
1/3 cup lemon curd
Cream Cheese Limoncello Frosting
1/4 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1 Tbsp. limoncello
2 cups powdered sugar, sifted
Preheat the oven to 350ºF. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, beat the butter, cream cheese and sugar on medium speed until 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 until incorporated. Divide the batter between 12 cupcake tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
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 to 3 minutes. Add the limoncello, and beat for an additional minute. Reduce the speed to low, and gradually add the sifted powdered sugar, beating until fully incorporated and smooth.
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 hole with the lemon curd. Fill a pastry bag with a star tip with the cream cheese limoncello frosting, and pipe onto each cupcake.