LIMONCELLO CUPCAKES
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
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)
Provided by shauna
Number Of Ingredients 21
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
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
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)
Provided by á-20898
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
From hotrodsrecipes.com
4.9/5 (8)Total Time 35 minsCategory DessertCalories 316 per serving
LEMON-LIMONCELLO CUPCAKES - BROWN EYED BAKER
From browneyedbaker.com
4.2/5 (24)Total Time 1 hr 10 minsCategory DessertCalories 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
From anitalianinmykitchen.com
LIMONCELLO CUPCAKES WITH LIMONCELLO FROSTING - CHEW YOUR BOOZE
From chewyourbooze.com
DREAMY LEMON CAKE WITH LIMONCELLO FROSTING - SOUTHERN LADY …
From southernladymagazine.com
LIMONCELLO CUPCAKES - RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
EASY TO MAKE LIMONCELLO CAKE RECIPE - VENTURA LIMONCELLO
From venturalimoncello.com
JUBILEE BAKING: CREAMY LEMON CAKE AND JUBILEE CUPCAKES
From readersdigest.co.uk
LIMONCELLO CUPCAKES | BCLIQUOR
From bcliquorstores.com
? LIMONCELLO CUPCAKES (LIMONCELLO ALCOHOL INFUSED}
From seductioninthekitchen.com
LIMONCELLO CUPCAKES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
LIMONCELLO CUPCAKES - COMPLETERECIPES.COM
From completerecipes.com
LIMONCELLO CUPCAKES – KITCHEN CALCULATION
From kitchencalculation.wordpress.com
DREAMY LEMON CAKE WITH LIMONCELLO FROSTING - SOUTHERN LADY …
From southernladymagazine.com
GLAZED LIMONCELLO COOKIES • SARAHS BAKE STUDIO
From sarahsbakestudio.com
LEMON CUPCAKES WITH LIMONCELLO BUTTERCREAM - DANGEROUS …
From dangerouscupcakelifestyle.com
LEMON CURD POUND CAKE WITH LIMONCELLO GLAZE - COOKIES & CUPS
From cookiesandcups.com
LIMONCELLO CUPCAKES WITH LEMON AND CREAM CHEESE FROSTING
From bosskitchen.com
LIMONCELLO CUPCAKES - INSPIRED BY BAKING - RECIPES
From inspiredbybaking.com
LAURALOVESCAKES...: LEMON AND LIMONCELLO MINI CUPCAKES
From lauralovescakes.blogspot.com
LEMON-LIMONCELLO CUPCAKES ⋆ BOOKS N' COOKS
From books-n-cooks.com
LEMON-LIMONCELLO CUPCAKES | MAKINGFOODITEMS
From makingfooditems.blogspot.com
LEMON-LIMONCELLO CUPCAKES RECIPE
From recipegraze.com
LEMON-LIMONCELLO CUPCAKES | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
LIMONCELLO CUPCAKES - COOKING WITH NONNA
From cookingwithnonna.com
LIMONCELLO LEMON CAKE - JO COOKS
From jocooks.com
LIMONCELLO CUPCAKES-IV - NEWEST RECIPES
From completerecipes.com
LEMONCELLO CUPCAKES - THE COUNTRY GAL
From thecountrygal.com
LEMON LIMONCELLO CAKE LOAF - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
LIMONCELLO CUPCAKES - COOKING WITH CURLS
From cookingwithcurls.com
LEMON-LIMONCELLO CUPCAKES | RECIPE | FUN CUPCAKE RECIPES, …
From pinterest.ca
LIMONCELLO CUPCAKE RECIPE - VENTURA LIMONCELLO
From venturalimoncello.com
LIMONCELLO CAKE RECIPE (EASY POUND BUNDT CAKE)
From whereismyspoon.co
LIMONCELLO CUPCAKES - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
LIMONCELLO CUPCAKES - BAKE WITH STORK UK
From bakewithstork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love