LIMONCELLO CUPCAKES
These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.
Provided by Paula Jones
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
- In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
- Garnish with lemon slices if desired. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON-LIMONCELLO CUPCAKES RECIPE - (4.3/5)
Provided by shauna
Number Of Ingredients 21
Steps:
- Cupcakes: Preheat oven to 350˚F and position a rack in the centre of oven. In a medium bowl, combine the flour, baking powder & salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese & sugar on medium speed till light and creamy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just till incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or till a toothpick inserted near the centre comes out clean. Let cool completely. Lemon curd: In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely. Frosting: Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed till light and creamy, about 2 to 3 minutes Add the limoncello and beat for an additional minute. Reduce the speed to low & gradually add the sifted powdered sugar & beat till fully incorporated and smooth. Assemble the cupcakes. Cut a hole into each cupcake with the lg. end of a melon ballerina or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip and the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon & berries if desired.
LIMONCELLO CREAM CUPCAKES
Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.
Provided by NcMysteryShopper
Categories Dessert
Time 28m
Yield 18 Cupcakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
- Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
- I actually used those new foil liners - no pan necessary.
- Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
- While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
- Refrigerate while you wait.
- Cool cupcakes completely and then frost and sprinkle with zest.
Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 3.8, Cholesterol 10.8, Sodium 257.4, Carbohydrate 40.1, Fiber 0.3, Sugar 31.5, Protein 2.7
REFRESHING LIMONCELLO CAKE
This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Provided by TheOtherHunny
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
- Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
- Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
- Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 65.6 g, Cholesterol 48.3 mg, Fat 11.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 210.6 mg, Sugar 40.8 g
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LEMON-LIMONCELLO CUPCAKES - BROWN EYED BAKER
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4.2/5 (31)Total Time 1 hr 10 minsCategory DessertCalories 376 per serving
- 1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
- 2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
- 3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
- 4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.
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