Limoncello Cupcakes Recipe 455

LIMONCELLO CUPCAKES RECIPE - (4.5/5)

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 CUPCAKES WITH LIMONCELLO CREAM CHEESE FROSTING

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.

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.