Limoncello Lemon Cupcakes
Lemon cupcakes filled with lemon curd and frosted with limoncello Swiss meringue buttercream.
Servings 17 cupcakes
Calories 400kcal
Ingredients
Lemon Curd
- 4 oz sugar
- 4 egg yolks
- 3 fl oz lemon juice about 3 lemons
- 1 Tbsp lemon zest
- 3 oz unsalted butter cubed
- 1 Tbsp limoncello optional
Limoncello Swiss Meringue Buttercream
- 4 egg whites room temperature
- 8 oz sugar
- 12 oz unsalted butter room temperature
- 1 tsp lemon extract
- Pinch of salt optional
- 1 Tbsp limoncello optional
- 3 drops neon yellow gel food color
Lemon Cupcakes
- 4 oz all- purpose flour
- 1.5 oz cake flour
- 2 Tbsps dried buttermilk
- 1 1/4 tsps baking powder
- 1/4 tsp salt
- 3 oz unsalted butter softened
- 7 oz white sugar
- 1 Tbsp cake enhancer optional
- 1 tsp lemon extract
- Zest of 1 lemon
- 2 eggs room temperature
- 4 fl oz water
- 2 Tbsps canola oil
Instructions
Lemon Curd
- Combine the sugar, egg yolks, lemon juice, and lemon zest in a saucepan. Cook over low - medium low heat, whisking constantly, until thickened and the mixture hits 160°F. Depending on the heat level, this could take about 20 minutes.
- Strain the curd into a clean bowl and stir in butter until smooth. Stir in limoncello until combined.
- Press cling wrap to the surface of the lemon curd and cool on the counter until it is room temperature. Cover the bowl and chill in the fridge until set, at least 3 hours, but preferably overnight.
Limoncello Swiss Meringue Buttercream
- Add an inch or two of water to a saucepan and bring to a simmer. Once the water is simmering, whisk the egg whites and sugar in a heat proof bowl until combined.
- Place the bowl over the water, making sure the water does not touch the bottom of the bowl. Whisk the mixture regularly until you reach 160°F.
- Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on a medium- high speed until the meringue has come to room temperature and is forming glossy peaks. This will take 15- 30 minutes.
- Once the meringue is at room temperature, begin adding the butter a tablespoon at a time, allowing each dollop to incorporate before adding the next.
- Once the butter is fully incorporated, add the lemon extract and pinch of salt. Whip to combine, then add limoncello and gel coloring. Whip on a medium high speed for 4- 5 minutes, then taste. Adjust flavors as needed. If it tastes too buttery, whip for another few minutes.
Lemon Cupcakes
- Preheat the oven to 350°F. Line cupcake pans with paper cases and set aside.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugar, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the lemon zest and lemon extract to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining egg, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Use a cupcake scoop to divide the batter among the cupcake pans. Bake for 20- 22 minutes, or until the cupcakes spring back when tapped on top and a skewer comes out clean.
- Cool in the pans for about 5 minutes before transferring the cupcakes to a cooling rack.
Assembly
- Use an apple corer to remove a small portion from the cooled cupcakes. Do not go too far down or the curd will leak out the bottom.
- Fill centers with lemon curd. Pipe a nest of buttercream on top of each cupcake. Fill the center of the frosting with more lemon curd.