If you love Limoncello, then these cupcakes are for you! Special thanks to @Fabrizia_Limoncello for this delicious recipe! Be sure to follow @fabrizia_limoncello on Instagram for more amazing recipes ideas and photos!

View this post on Instagram

Back at it 😁 Introducing 'Nana's Limoncello Cupcakes' 🤯 RECIPE👇👇👇 LEMON CURD FILLING 1/4 cup Fabrizia Limoncello (More if you want it to ooze. Less if you think that's gross lol) 2 tsp finely grated lemon zest 1/3 cup sugar 4 egg yolks 3 tbsp salted butter *Combine all of the ingredients in a metal bowl over a pot of simmering water. Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon. *Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold. BUTTERCREAM FROSTING 1 cup unsalted butter, 3 cups powdered sugar 2-3 tablespoons heavy cream or heavy whipping cream 1 teaspoon vanilla extract pinch of salt adjust to taste Optional: Add another 1/4 cup of limoncello In a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute until everything is well combined. CUPCAKES Any classic yellow cake mix works. We used Duncan Hines! The instructions are on the box but you will need 1 cup water 1/3 cup vegetable oil 3 large eggs Once ready, scoop out top, pour lemon curd, and top with frosting 🤗 #limoncello #recipes #cupcakes

A post shared by Fabrizia Limoncello (@fabrizia_limoncello) on

Ingredients

Lemond Curd Filling

  • 1/4 cup Fabrizia Limoncello (More if you want it to ooze. Less if you think that’s gross lol)
  • 2 tsp finely grated lemon zest
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 tbsp salted butter
  1. Combine all of the ingredients in a metal bowl over a pot of simmering water.
  2. Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
  3. Pour the lemon curd into a heatproof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.

Buttercream Frosting

  • 1 cup unsalted butter,
  • 3 cups powdered sugar
  • 2-3 tablespoons heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch of salt adjust to taste
  • Optional: Add another 1/4 cup of limoncello
  1. In a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
  2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
  3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute until everything is well combined.

Sources:

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.