• CAKE
  • 1 cup granulated sugar
  • 1 tbsp lemon extract
  • 2 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup light sour cream
  • 1/4 cup canola oil or vegetable oil
  • zest of 1-2 lemons
  • juice of one lemon
  • 3 tbsp limoncello
  • 2/3 cup buttermilk
  • LEMON CURD FILLING
  • Zest of 2 lemons
  • 3/4 cup lemon juice
  • 1/2 cup granulated sugar
  • 1 egg + 2 egg yolks
  • LIMONCELLO BUTTERCREAM
  • 2 sticks of butter
  • 3 cups confectioner's sugar
  • 2 tbsp limoncello
  • zest of one lemon
  • 1 tsp lemon extract

These are the perfect summer cupcakes! They’re light, moist and a perfect combination of sweet and tart. I picture myself serving these for dessert on a warm summer night, after enjoying a light Italian pasta dish on the terrace, paired with a chilled glass of limoncello. I love the refreshing flavor and the bright yellow color that emulates the sun.

Directions:

Preheat oven to 350 F.
In a small bowl, combine sugar and  lemon extract.
Using a wire whisk, mix the lemon with the sugar until it is infused.
Sift in the cake flour, baking powder, baking soda, and salt and combine with a whisk.
Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, lemon zest, lemon juice, and  limoncello until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add buttermilk and mix on low speed until just combined.

Bake for about 18-20 minutes until a toothpick comes out clean. Or, bake for 10 minutes in a cupcake maker for a perfect cupcake everytime.

To make the lemon curd, whisk the lemon juice, zest and sugar in a medium saucepan and bring to a simmer. In a separate bowl, whisk the eggs together. Let the lemon mixture cool for a couple of minutes and then slowly whisk into the eggs. This is very important to prevent the eggs from cooking. Return the mixture to the saucepan and whisk constantly for about 5 minutes until thickened. Cool Completely.

Use the back of a large piping tip to create a hole in the cupcakes and fill each cupcake with the lemon curd.

For the frosting, beat the butter, sugar, lemon zest, extract and limoncello together until smooth. I finally learned how to properly fill a piping bag and pipe frosting in a rose shape thanks to Lizzy’s tutorial from her Your Cup of Cake blog. Her blog is really awesome so you should definitely check it out. With the right star piping tip and good quality Wilton piping bags, it really is a breeze to make beautiful cupcakes.

 

 

 

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