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Limoncello cupcake recipe is a small treat with a soft lemon flavored base. It also has a soft lemon butter and limoncello cream topping as well. This is an ideal dessert for a sweet break during the day or for dessert at the end of a meal, too.
Additionally, these lemon cupcakes are covered with a delicious buttercream. A perfect balance of flavors and a delight for the eyes project spring in the same way. Not to mention the addition of lemon zest and limoncello, which gives an intense and unique taste to these fantastic cakes.
In essence, these limoncello cupcakes are beautiful, delicate and fragrant.
Origin of Cupcakes
The cupcakes, also known in England as “fairy cakes” appeared in the late 18th century in America. The first known mention is in 1976 in the book by A. Simmons “American Cookery.” The book tells of “a cake to be baked in small cups.” Actually, the origin of the name “cupcake” follows two distinct strands. First, is referring to the method of cooking these cakes. These cakes are baked in teacups or small cups. Second, is about the method used for measuring the ingredients used. The measurement in which ingredients were done by a cup. The basic recipe then was as follows: a cup of milk, two cups of sugar, a cup of butter, three cups of flour, four eggs, and finally, a spoonful of baking soda.
These sweet treats were very popular in the 50s in the United States until they become obsolete. Mothers cooked them for all kinds of occasions: school activities, birthdays, Christmas, Halloween, and Thanksgiving. It was not until the beginning of the 2000s that the sweet treat has found its nobility thanks to the series Sex and The City. By that time, the 4 heroines were enjoying their cupcakes in Magnolia Bakery. Since then, the cupcake has become the cake trend, crossing all borders.
Our Favorite Small Treat
We can obviously understand well that cooking single-serve cakes were much faster and cheaper than cooking a whole cake. Therefore, the idea as well as being innovative also conquered for its practicality.
These classic sweets are usually consumed in mid-afternoon for a snack. They are also excellent to serve on the buffet table for birthday parties. Furthermore, they are made with alcohol for a different take on the recipe; or with no alcohol for the kids.
Over time, even the cupcakes have evolved and the good confectioners have experimented with an ideally infinite quantity of recipes. The basic dough (almost any cake dough is suitable for cooking in a cup ), the frosting and decoration likewise are being reinvented. What has remained unchanged over time is the irresistible gluttony of this little sin treat that each of us gives a smile on the lips!
Excellent with a cup of tea these cupcakes are fragrant and suitable for a sweet afternoon break.
For the cupcakes
- 1 1/2 cups all purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 stick butter at room temperature
- 2 oz cream cheese at room temperature
- 1 cup sugar
- 3 large eggs
- 1 tbsp limoncello
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 1 lemon zest
Lemon Curd Filling
- 1/2 cup lemon juice
- 2 lemons zest
- 1/4 cup sugar
- 1 egg
- 1 egg yolk
Lemon Buttercream Icing
- 1/2 stick butter
- 6 oz cream cheese
- 4 cups powdered sugar
- 2 tbsp limoncello
For the cupcake
Beat softened butter and cream cheese.
Add sugar and mix until light and fluffy.
Add eggs, one at a time, mixing well after each.
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.
For Lemon curd filling
Blend together the juice, lemon zest and sugar in a pot at medium heat. Let the mixture boil.
Whip the egg and the egg yolk until they are thoroughly mixed.
To temper, whisk lemon mixture into eggs off the heat.
Put everything back into the saucepan and cook over medium heat. Whisking continuously until it becomes thick. Let cool completely.
Scoop a hole on top of cupcakes using a melon baller then fill each hole with lemon curd.
For the Lemon Buttercream Icing
Combine butter and cream cheese.
Add limoncello and whisk until the mixture starts to become smooth.
Mix in powdered sugar until desired icing texture is achieved.
Garnish with lemon slices.
Frozen cupcakes can be deep fried before serving. They can be coated in a pancake batter as well as milk and eggs and also, a teaspoon of vanilla.
Additionally, if the cupcakes have gone stale, they can still be used as ingredients for decoration and other recipes. To enumerate:
- One, put them in a food processor and sprinkle them as crumb decorations;
- Two, form them into bite-size balls and use frosting to hold them together then chill. Afterward, roll them in chocolate to make cake pops;
- Three, blend with ice cream; and
- Four, use them for French toast.
First, place each cupcake in a plastic storage bag. It is important to remember to press out air from the bag before sealing it.
Second, never store cupcakes in a refrigerator. Baked treats stored in a refrigerator will dry out and go stale fast. It is important to place them in a refrigerator only to keep the frosting solid and in order to keep the frosting from melting.
Third, store cupcakes in a freezer bag then put them in a freezer. Next, allow the cupcakes to defrost on a plate when you are ready to eat them. Take note that it will take 2 hours for the cupcake to completely defrost.
Fourth, put cupcakes in a container with tight-fitting lid. These treats will stay fresh for 3-5 days at room temperature.
Fifth, keep the cupcake from direct heat or sunlight because this will melt the frosting and discolor the icing.
Lastly, do not display the cupcakes next to cheese, onions, fish or any other food with strong smell or flavor.
When you look at a cupcake, you’ve got to smile! And it is true, how can you not get a smile in front of something so small and at the same time so divinely beautiful and good?
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