Categories: Desserts

Ingredients

• cupcakes:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 stick butter
• 2 oz cream cheese
• 1 cup sugar
• 3 large eggs
• 1 tablespoons limoncello
• 1/2 cup buttermilk
• 1/4 cup lemon juice
• zest of one lemon
• lemon curd filling:
• 1/2 cup lemon juice
• zest of two lemons
• 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 tablespoons limoncello

Directions

1. cupcakes:

2. 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 in the lemon juice and lemon zest just until combined. Pour into prepared cupcake pans (it made 18 cupcakes for me) and bake at 325 for about 17 minutes. Cool on wire racks.

3. lemon curd filling:

4. Mix lemon juice, lemon zest, and sugar of medium heat until boiling. Whisk egg and egg yolk. Whisk lemon mixture into eggs off the heat (to temper). Add all back to sauce pan and cook over medium heat, whisking constantly, until thickened. Cool completely.

5. Use a melon baller to scoop a hole into tops of cooled cupcakes. Fill with cooled lemon curd.

6. lemon buttercream icing:

7. Beat butter and cream cheese. Add limoncello and beat until smooth. Beat in powdered sugar until desired icing consistency is obtained. Ice filled cupcakes. Garnish with lemon slices.

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