Lemon Limoncello Cupcakes Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIMONCELLO CUPCAKES



Limoncello Cupcakes image

These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.

Provided by Paula Jones

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/4 cup Limoncello
1/3 cup vegetable oil
3 egg whites
Grated peel and juice of 1 medium lemon
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon Limoncello
Lemon slices

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.

Nutrition Facts : ServingSize 1 Serving

LEMON-LIMONCELLO CUPCAKES RECIPE - (4.3/5)



Lemon-Limoncello Cupcakes Recipe - (4.3/5) image

Provided by shauna

Number Of Ingredients 21

CUPCAKES:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (1/2-stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
2 tablespoon limoncello
1/2 cup buttermilk
1/4 cup lemon Juice
Zest of 1 lemon
LEMON CURD:
Zest of 2 lemons
1/2 cup lemon Juice
1/4 cup granulated sugar
1 egg and 1 egg yolk
CREAM CHEESE LIMONCELLO FROSTING:
2 ounces (1/2-stick) unsalted butter, room temperature
4 ounces cream cheese, room temp.
1 tablespoon limoncello
2 cups powdered sugar, sifted

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.

LIMONCELLO CUPCAKES WITH LIMONCELLO CREAM CHEESE FROSTING



Limoncello Cupcakes with Limoncello Cream Cheese Frosting image

Soft and moist limoncello cupcakes filled with decadent lemon curd and topped with luxurious limoncello cream cheese frosting. A lemon lover's dream.

Provided by Jolina

Categories     Dessert

Time 1h

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (room temperature)
2 oz cream cheese (room temperature)
1 cup granulated sugar
3 pc large eggs
2 tbsp limoncello
1/2 cup buttermilk
1/4 cup fresh lemon juice (I used Meyer lemons)
1/2 tsp lemon zest (about 1 lemon)
See my recipe for Homemade Lemon Curd
1/4 cup unsalted butter (room temperature)
6 oz cream cheese (cold and cubed)
1 tbsp limoncello
2-3 cups confectioner's sugar (sifted)

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.

Nutrition Facts : Calories 353 kcal, Carbohydrate 52 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 171 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 5 g, ServingSize 1 serving

LIMONCELLO CUPCAKES RECIPE - (4.5/5)



Limoncello Cupcakes Recipe - (4.5/5) image

Provided by á-20898

Number Of Ingredients 11

Cupcakes
1 package (about 18 ounces) lemon cake mix
4 eggs
1 package (4-serving size) lemon instant pudding and pie filling mix
1/2 cup vegetable oil
1/2 cup vodka
1/2 cup water
Glaze
4 cups powdered sugar
1/3 cup lemon juice
3 to 4 tablespoons vodka

Steps:

  • 1. Preheat oven to 350 degrees. Line 24 standard (2 1/2 inch) muffin cups with paper baking cups. (optional: don't use baking cups) 2. Beat cake mix, eggs, pudding mix, oil, 1/2 cup vodka and water in large bowl with electric mixer at low speed until smooth. Spoon batter evenly into muffin cups. Bake 15 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire racks. 3. For glaze, whisk powdered sugar, lemon juice and 3 tablespoons vodka in medium bowl until smooth. Add remaining 1 tablespoon vodka if icing is too stiff. Dip tops of cupcakes in glaze. Let stand until set. Makes 24 cupcakes

LIMONCELLO CREAM CUPCAKES



Limoncello Cream Cupcakes image

Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.

Provided by NcMysteryShopper

Categories     Dessert

Time 28m

Yield 18 Cupcakes, 18 serving(s)

Number Of Ingredients 9

18 1/4 ounces super moist white cake mix (I used Betty Crocker)
1/2 cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one!)
1 cup sour cream
3 ounces cream cheese, room temperature
3 egg whites
2 tablespoons lemon zest (no pith)
1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or 1 (12 ounce) can your favorite white frosting
2 tablespoons limoncello
lemon zest

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.

Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 3.8, Cholesterol 10.8, Sodium 257.4, Carbohydrate 40.1, Fiber 0.3, Sugar 31.5, Protein 2.7

LIMONCELLO



Limoncello image

Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream

Provided by Mary Cadogan

Categories     Drink

Time 15m

Yield Makes about 2 litres

Number Of Ingredients 4

5 unwaxed lemons
1l bottle vodka
750g caster sugar
700ml boiling water

Steps:

  • Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
  • Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
  • Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

LIMONCELLO



Limoncello image

Truly worth the time required to create this distinguished ice cold refreshing drink.

Provided by Michele O'Sullivan

Categories     World Cuisine Recipes     European     Italian

Time P21DT40m

Yield 34

Number Of Ingredients 4

10 lemons
1 liter vodka
3 cups white sugar
4 cups water

Steps:

  • Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
  • After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
  • Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
  • Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g

REFRESHING LIMONCELLO CAKE



Refreshing Limoncello Cake image

This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).

Provided by TheOtherHunny

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 14

cooking spray
1 cup plain yogurt
2 eggs
⅓ cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
¼ cup limoncello liqueur
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup confectioners' sugar
3 tablespoons limoncello liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
  • Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
  • Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
  • Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 65.6 g, Cholesterol 48.3 mg, Fat 11.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 210.6 mg, Sugar 40.8 g

More about "lemon limoncello cupcakes recipe 435"

LIMONCELLO CUPCAKES WITH LEMON CURD - HOT ROD'S RECIPES
limoncello-cupcakes-with-lemon-curd-hot-rods image
2017-04-30 Preheat Oven to 325°F. Beat the softened butter and cream cheese. Add the sugar and mix well until light and fluffy. S tir in the eggs, one at a time, …
From hotrodsrecipes.com
4.9/5 (8)
Total Time 35 mins
Category Dessert
Calories 316 per serving


LEMON-LIMONCELLO CUPCAKES - BROWN EYED BAKER
lemon-limoncello-cupcakes-brown-eyed-baker image
2009-08-30 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 …
From browneyedbaker.com
4.2/5 (24)
Total Time 1 hr 10 mins
Category Dessert
Calories 376 per serving
  • 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.


HOMEMADE LIMONCELLO CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2018-09-08 Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan. In a medium bowl whisk together the flour, baking powder and salt. In a medium bowl beat until stiff peaks appear the 3 egg whites. In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).
From anitalianinmykitchen.com


LIMONCELLO CUPCAKES WITH LIMONCELLO FROSTING - CHEW YOUR BOOZE
Cupcakes and frosting that taste just like lemon drops, and they’re boozy. Pucker up, friends! Chew Your Booze. About; Blog; Submit Close. Search Submit Menu Alcohol Infused Cupcakes; 2.5K Limoncello Cupcakes with Limoncello Frosting. Cupcakes and frosting that taste just like lemon drops, and they're boozy. Pucker up, friends! boozy cupcakes limoncello. Visit …
From chewyourbooze.com


DREAMY LEMON CAKE WITH LIMONCELLO FROSTING - SOUTHERN LADY …
2015-04-30 Instructions. For cake: Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. In another large bowl, combine flour, baking powder, baking soda, salt, and zest. Add flour mixture to butter mixture in thirds, alternating with milk ...
From southernladymagazine.com


LIMONCELLO CUPCAKES - RECIPE | HARDCORE ITALIANS
2020-02-11 If you're a fan of limoncello, these cupcakes are for you! Get the full recipe from homemadehooplah below! Get the full recipe from homemadehooplah below! Skip to content
From hardcoreitalians.blog


EASY TO MAKE LIMONCELLO CAKE RECIPE - VENTURA LIMONCELLO
2018-06-17 Pour the batter into a 24 cm cake pan. Make sure that the pan is well floured and greased before pouring the batter in. Bake in a 180° oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool slightly before flipping it over a plate.
From venturalimoncello.com


JUBILEE BAKING: CREAMY LEMON CAKE AND JUBILEE CUPCAKES
17 hours ago Method. Preheat the oven to 160°C fan/180°C/gas mark 4 and lightly grease a baking tin, approx. 36 x 36cm (14 x 14in)—or you could use a large Swiss roll tin, a roasting tin or the fat tray from your oven/grill. Line with baking parchment. Separate the eggs into large bowls. Lightly beat the yolks and set aside.
From readersdigest.co.uk


LIMONCELLO CUPCAKES | BCLIQUOR
Limoncello Cupcakes. Ingredients Instructions. Ingredients Serves 12. 1½ cups (375 ml) all-purpose flour . 1 tsp (5 ml) baking powder. ½ tsp (2.5 ml) fine sea salt. ½ cup (125 ml) unsalted butter, room temperature, divided. 8 oz (227 g) cream cheese, room temperature, divided. 1 cup (250 ml) granulated sugar. 3 large eggs. 3 tbsp (45 ml) limoncello, divided. ½ cup (125 ml) …
From bcliquorstores.com


? LIMONCELLO CUPCAKES (LIMONCELLO ALCOHOL INFUSED}
2020-08-03 Cupcakes. Heat oven to 350°F. Place paper baking cup muffin baking pan. 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.
From seductioninthekitchen.com


LIMONCELLO CUPCAKES - THAT SKINNY CHICK CAN BAKE
2021-04-08 Instructions. Line a standard, 12-opening muffin tin with paper liners. Center the oven rack, and preheat oven to 350°F. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Put the sugar and lemon zest in a large bowl, and rub them together with your fingers until the sugar is fragrant.
From thatskinnychickcanbake.com


LIMONCELLO CUPCAKES - COMPLETERECIPES.COM
2014-11-05 Mix in the lemon juice and lemon zest just until combined. 4. Pour into prepared cupcake pans (it made 18 cupcakes for me) and bake at 325 for about 17 minutes. Cool on wire racks. 5. Mix lemon juice, lemon zest, and sugar of medium heat until boiling. Whisk egg and egg yolk. 6. Whisk lemon mixture into eggs off the heat (to temper). Add all ...
From completerecipes.com


LIMONCELLO CUPCAKES – KITCHEN CALCULATION
2014-01-08 LIMONCELLO CUPCAKES. 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 oz butter, softened 2 oz cream cheese, softened 1 cup sugar 2 eggs 2 egg whites 2 Tbsp limoncello 1 1/2 tsp white vinegar 1/2 cup milk 1/4 cup lemon juice Zest of one lemon. Preheat the oven to 350F and position a rack in the center.
From kitchencalculation.wordpress.com


DREAMY LEMON CAKE WITH LIMONCELLO FROSTING - SOUTHERN LADY …
2017-04-01 Instructions. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. In another large bowl, combine flour, baking powder, baking soda, salt, and zest. Add flour mixture to butter mixture in thirds, alternating with milk, beginning ...
From southernladymagazine.com


GLAZED LIMONCELLO COOKIES • SARAHS BAKE STUDIO
2019-03-27 Cookies. Preheat oven 350F degrees. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using an electric mixer, cream together butter, sugars, egg, and limoncello on medium speed; beat until smooth. Add flour mixture to wet ingredients; mix on medium speed just until combined.
From sarahsbakestudio.com


LEMON CUPCAKES WITH LIMONCELLO BUTTERCREAM - DANGEROUS …
2014-06-16 2 tbsp. fresh lemon juice. zest of 3 lemons. Preheat the oven to 350. Place 24 cupcake liners in cupcake pans. Whip the butter in stand mixer until light. Add sugar, gradually, until thoroughly mixed. Combine flour and baking powder in separate bowl; mix. Pour into butter and sugar mixture and mix just until combined.
From dangerouscupcakelifestyle.com


LEMON CURD POUND CAKE WITH LIMONCELLO GLAZE - COOKIES & CUPS
2015-06-14 Instructions. Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside. In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
From cookiesandcups.com


LIMONCELLO CUPCAKES WITH LEMON AND CREAM CHEESE FROSTING
Instructions. For the cupcakes, beat the margarine or butter with the sugar for a few minutes until frothy. Mix in the eggs one by one. Mix the flour with the baking powder and stir in briefly.
From bosskitchen.com


LIMONCELLO CUPCAKES - INSPIRED BY BAKING - RECIPES
2016-06-26 Preheat oven to 350 degrees. Line cupcake pans. Sift together flour, baking powder, baking soda, and salt. Cream together the butter and cream cheese. Add sugar and beat until incorporated. Add eggs one at a time. Add limoncello.
From inspiredbybaking.com


LAURALOVESCAKES...: LEMON AND LIMONCELLO MINI CUPCAKES
2012-05-09 I left it out completely for half the cupcakes but if you wanted that lemon hit, a lemon sugar syrup would have the same effect when drizzled over the cake. Ingredients 65g lightly salted butter 65g caster sugar 65g self-raising flour 1 lemon, zest and 1 tbsp juice 1 egg 3 tbsp limoncello liquer Icing 5 tbsp lemon curd 75g unsalted butter 100g ...
From lauralovescakes.blogspot.com


LEMON-LIMONCELLO CUPCAKES ⋆ BOOKS N' COOKS
2011-06-20 Makes 12 cupcakes. Ingredients for the Lemon Cupcakes: 1 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 4 Tbs. (1/2 a stick) unsalted butter, at room temperature 2 oz. cream cheese, at room temperature 1 c. granulated sugar 3 large eggs 2 Tbs. limoncello 1/2 c. buttermilk 1/4 c. lemon juice (juice of 1 lemon) zest of 1 lemon
From books-n-cooks.com


LEMON-LIMONCELLO CUPCAKES | MAKINGFOODITEMS
There are three levels of lemon flavor in the cupcakes that combine to deliver the perfect balance of tart and sweet, and had people fighting over the last cupcake (seriously). The batter is flavored with lemon zest, lemon juice and a punch of limoncello; a tart lemon curd fills the inside of the cupcakes, and on top sits a sweet cream cheese frosting with the subtle tang of …
From makingfooditems.blogspot.com


LEMON-LIMONCELLO CUPCAKES RECIPE
Lemon-Limoncello Cupcakes. recipe by Brown Eyed Baker. 390 calories 19 ingredients 12 servings 42. Click to save recipe for later! Related categories: Desserts Seafood-free Peanut-free Tree-nut-free Soy-free Vegetarian Pescetarian High-vitamin-c + See all. Ingredients ...
From recipegraze.com


LEMON-LIMONCELLO CUPCAKES | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
For the cupcakes: 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 ounces (½ stick) unsalted butter, at room temperature 2 ounces …
From keeprecipes.com


LIMONCELLO CUPCAKES - COOKING WITH NONNA
Moist cupcakes with a hint of Limoncello, filled with Lemon Curd and topped with a Limoncello Cream Cheese Frosting. For a special, romantic touch, I …
From cookingwithnonna.com


LIMONCELLO LEMON CAKE - JO COOKS
2021-11-28 Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray. To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated. In another bowl mix together the flour, salt, baking powder and baking soda.
From jocooks.com


LIMONCELLO CUPCAKES-IV - NEWEST RECIPES
2014-07-02 Add the limoncello and beat until well mixed. Sift together flour, baking powder and salt. Alternately add flour and buttermilk to butter mixture. Mix in the lemon juice and lemon zest just until combined. Pour into prepared cupcake pans (it made 18 cupcakes for me) and bake at 325 for about 17 minutes. Cool on wire racks.
From completerecipes.com


LEMONCELLO CUPCAKES - THE COUNTRY GAL
2019-03-15 Cupcakes; Preheat the oven to 350 degrees F; In a medium bowl, combine the flour, baking powder and salt; set aside. In a separate bowl beat the butter, and sugar on medium speed until creamy, Add the eggs, one at a time, beating well after each addition.
From thecountrygal.com


LEMON LIMONCELLO CAKE LOAF - THE BAKING CHOCOLATESS
2015-07-15 Limoncello Cake Loaf. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 ½ tablespoons Limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Start adding the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs.
From thebakingchocolatess.com


LIMONCELLO CUPCAKES - COOKING WITH CURLS
2014-03-25 Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside. In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside. In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
From cookingwithcurls.com


LEMON-LIMONCELLO CUPCAKES | RECIPE | FUN CUPCAKE RECIPES, …
Jul 8, 2017 - [donotprint] These cupcakes have almost rendered me speechless. Trying to come up with the words to describe the incredible flavor experience that these provide is no small task. These lemon beauties topped off an Italian-themed
From pinterest.ca


LIMONCELLO CUPCAKE RECIPE - VENTURA LIMONCELLO
2018-07-14 Add the limoncello and beat until well mixed. Sift together flour, baking powder, and salt. Alternately add flour and buttermilk to butter mixture. Mix the juice of the lemon and zest until thoroughly combined. Pour into cupcake pans and bake for 17 minutes at 325°. Then set aside over wire rack to cool.
From venturalimoncello.com


LIMONCELLO CAKE RECIPE (EASY POUND BUNDT CAKE)
2020-03-21 Place the eggs and powdered sugar in a bowl. Beat well until light and creamy. Add the vanilla extract and mix in as well. Alternatively and slowly start adding the oil and the limoncello, beating well after each addition. Mix the flour, …
From whereismyspoon.co


LIMONCELLO CUPCAKES - COOKING ON THE FRONT BURNER
2020-05-22 For cupcakes – preheat oven to 325. Beat softened butter and cream cheese. Add sugar and mix until light and fluffy. Add eggs one at a time and mix well after each. Add limoncello and beat until well mixed. Sift flour, baking powder and salt. Alternate adding flour and buttermilk to butter mixture. Mix in lemon juice and zest until just combined.
From cookingonthefrontburners.com


LIMONCELLO CUPCAKES - BAKE WITH STORK UK
Fold through the flour and lemon juice until even. Divide the mixture between 12 cupcake cases and bake in the oven at 160C (fan)/180C/Gas Mark 4 for 25 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully. In a bowl, stir together the lemon curd and limoncello.
From bakewithstork.com


Related Search