LEMONCELLO CUPCAKES

Last night while I was trying to rest, my mind refused to shut off. I had remembered that I had lemons and limes in the refrigerator and that I need to use them soon. So, I wrote a new recipe for these amazing Lemoncello Cupcakes. Today I felt so much better and decided to make them. Can you say yummy? Lemon and Cupcakes all rolled into one! YUMMY!

lemaon cup cakes on platter

 

The turned out fabulous! Here’s all the ingredients you need to make the batter. I forgot to add the lemoncello to the picture. 

cup cake ingredients1

In a medium bowl, combine the flour, baking powder and salt; set aside. 

lemon cc four mixture

 

In a separate bowl beat the butter, and sugar on medium speed until creamy, Add the eggs, one at a time, beating well after each addition. Add the lemoncello and beat an additional minute.

 

sugar butter

 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.

milk added

 

Line 12 muffin tins and fill evenly with batter.. Bake for 20-25 minutes, or until a toothpick inserted near the middle comes out clean. Let cool completely.

cupcake batter

 

There are two parts to the lemon filling. And it’s easy. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. 

sugar in lemon filling pan

 

In a separate small bowl, beat together the egg and egg yolk. Beat a small amount of the lemon mixture into the eggs to temper them. Pour the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens.

lemon and egg in pan

 

In a separate small bowl, beat together the egg and egg yolk. Beat a small amount of the lemon mixture into the eggs to temper them. Pour the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens.

sting lemom filling

 

Beat cream cheese into the lemon mixture.

cream cheese added to lemon

 

Scoop out the center of each cupcake and till the hole with lemon filling. 

cut out center holes

Now it’s time for the meringue  Mix the eggs in a mixer on high speed until peaks form. Add sugar and continue to mix until stiff. 

stiff mir

 

Using a large spoon, or if you really want to get fancy you can pipe the meringue and top the cupcakes. Bake for about 10 minutes or until golden brown.

 

Enjoy,

The Country Gal 

 

LEMONCELLO CUPCAKES
Serves 12
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274 calories
46 g
94 g
8 g
6 g
4 g
120 g
166 g
33 g
0 g
3 g
Nutrition Facts
Serving Size
120g
Servings
12
Amount Per Serving
Calories 274
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 94mg
31%
Sodium 166mg
7%
Total Carbohydrates 46g
15%
Dietary Fiber 1g
4%
Sugars 33g
Protein 6g
Vitamin A
6%
Vitamin C
14%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1½ cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon salt
  4. ¼ cup lemon juice
  5. Zest of one lemon
  6. 1/2 stick unsalted butter, (softened)
  7. 2 tablespoons lemoncello
  8. ½ cup milk
  9. 1 1/4 cup granulated sugar
  10. 3 eggs
Lemon Filling
  1. ½ cup lemon juice
  2. Zest of 2 lemons
  3. ¼ cup granulated sugar
  4. 1/4 cup cream cheese (softened)
  5. 1 whole egg + 1 egg yolk
  6. Meringue Topping
  7. 4 egg whites
  8. 6 tablespoons of sugar
  9. Garnish
  10. 1 lime
  11. 2 tablespoons lemon zest
Instructions
  1. Cupcakes
  2. Preheat the oven to 350 degrees F
  3. In a medium bowl, combine the flour, baking powder and salt; set aside.
  4. In a separate bowl beat the butter, and sugar on medium speed until creamy, Add the eggs, one at a time, beating well after each addition. Add the lemoncello and beat an additional minute.
  5. 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.
  6. Line 12 muffin tins and fill evenly with batter.. Bake for 20-25 minutes, or until a toothpick inserted near the middle comes out clean. Let cool completely.
Lemon Filling
  1. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat.
  2. In a separate small bowl, beat together the egg and egg yolk. Beat a small amount of the lemon mixture into the eggs to temper them. Pour the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens.
  3. In a separate small bowl, beat together the egg and egg yolk. Beat a small amount of the lemon mixture into the eggs to temper them. Pour the mixture back into the saucepan and place over medium heat, whisking constantly until it thicken
  4. The Meringue
  5. Mix the eggs in a mixer on high speed until peaks form. Add sugar and continue to mix until stiff. Using a large spoon, or if you really want to get fancy you can pipe the meringue and top the cupcakes. Bake for about 10 minutes or until golden brown.
beta
calories
274
fat
8g
protein
6g
carbs
46g
more
The Country Gal http://thecountrygal.com/

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