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.

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.

ONE BOWL LEMON CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
• Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
• Fill cupcake liners with batter to about two-thirds full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LEMON CUPCAKES WITH LEMON FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

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 CREAM CUPCAKES

Steps:

• Preheat oven to 350.
• In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
• Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
• I actually used those new foil liners - no pan necessary.
• Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
• While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
• Refrigerate while you wait.
• Cool cupcakes completely and then frost and sprinkle with zest.

LIMONCELLO GLAZE

Steps:

• Whisk sugar and limoncello together until smooth.