Limoncello Cupcakes Recipe
Category: Desserts
Servings: 12 Cupcakes
These delightful Limoncello Cupcakes bring the refreshing zest of lemon and the delightful Italian spirit of Limoncello together in one delectable treat. With a soft, flavorful lemon base and a creamy buttercream topping, these cupcakes are perfect for any celebration or as a sweet indulgence. Their light, fluffy texture combined with the tangy sweetness of Limoncello will leave your taste buds asking for more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 120g |
| Granulated sugar | 120g |
| Butter (softened) | 120g |
| Eggs | 2 |
| Lemon zest | 1 |
| Baking powder | 1 tsp |
| Pinch of salt | 1 pinch |
| Butter (for buttercream) | 175g |
| Granulated sugar (for buttercream) | 150g |
| Limoncello liqueur | 50g |
| Lemon zest (for buttercream) | 2 |
| Egg yolks | 6 |
| Water | 50ml |
| Colored sprinkles or decorations | As needed |
Instructions:
-
Prepare the Cupcake Base:
- Begin by sifting the all-purpose flour and baking powder together in a fine sieve.
- In a stand mixer, beat the softened butter and sugar together until light and fluffy.
- Add the two eggs, one at a time, mixing well after each addition.
- Sprinkle in a pinch of salt and add the sifted flour and baking powder mixture gradually, stirring with a spoon until the ingredients are just combined.
- Once incorporated, stop mixing and gently fold the batter with a spatula to ensure it’s smooth and uniform.
-
Fill the Cupcake Liners:
- Transfer the batter into a piping bag for easier filling.
- Prepare a 12-cup muffin tin by placing cupcake liners in each cavity.
- Pipe the batter into each liner, filling it to the top, ensuring the cupcakes will rise just to the edge of the liner when baked.
- Bake in a preheated static oven at 180°C (160°C for fan-assisted ovens) for about 20 minutes or until a toothpick inserted into the center comes out clean.
-
Cool the Cupcakes:
- Once baked, allow the cupcakes to cool slightly in the tin, then carefully remove them and transfer to a wire rack to cool completely.
-
Make the Limoncello Buttercream:
- While the cupcakes are cooling, start making the Limoncello buttercream.
- In a large pan, combine water and sugar over low heat, stirring until the sugar dissolves completely.
- Add the Limoncello liqueur and the zest of two lemons, stirring occasionally.
- Allow the mixture to come to a boil, then check the temperature with a thermometer to ensure it reaches 121°C (250°F).
- Once it reaches the correct temperature, remove from heat and strain the syrup through a fine sieve to remove any lemon zest.
-
Prepare the Buttercream:
- In the bowl of your stand mixer, beat the egg yolks until they become light and fluffy.
- With the mixer running, slowly add the hot syrup to the egg yolks in a thin stream.
- Continue to beat the mixture until it cools down completely and forms a light, airy texture.
- In a separate bowl, soften the butter until it becomes creamy.
- Gradually incorporate the softened butter into the egg and syrup mixture, adding it bit by bit while continuing to beat.
- Once combined, the buttercream should be smooth and velvety. If you’re not using it right away, cover the bowl with plastic wrap and refrigerate.
-
Decorate the Cupcakes:
- Once the cupcakes have cooled, transfer the Limoncello buttercream to a piping bag fitted with a star-shaped nozzle.
- Pipe a generous swirl of buttercream on top of each cupcake, creating a beautiful, decorative peak.
- For a festive touch, sprinkle the cupcakes with colorful sugar sprinkles or other decorative toppings of your choice.
-
Serving and Storing:
- These Limoncello Cupcakes should be kept in the refrigerator until you’re ready to serve them to keep the buttercream fresh.
- Once ready, serve chilled for the perfect balance of soft, spongy cupcake and refreshing, creamy topping.
Tips:
- If you don’t have Limoncello, you can substitute with lemon juice or another citrus-flavored liqueur for a similar zest.
- You can garnish the cupcakes with candied lemon peel or a slice of lemon for added elegance.
- The buttercream can be made ahead of time and stored in the fridge for up to 3 days. Just bring it back to room temperature before decorating.
Indulge in the perfect blend of Italian charm and citrusy delight with these Limoncello Cupcakes, guaranteed to impress guests at any gathering. Whether it’s a birthday, holiday celebration, or just a sweet treat for yourself, these cupcakes will make any occasion extra special!
