Excellent with a cup of tea these cupcakes are fragrant and suitable for a sweet afternoon break.
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.
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.
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.