Soft and moist limoncello cupcakes filled with decadent lemon curd and topped with luxurious limoncello cream cheese frosting. A lemon lover’s dream.
This limoncello cupcake recipe is my gift to all the lemon lovers out there – the cake is soft and moist but dense enough to hold the decadent lemon curd in the centre. It’s then topped with the most luxurious limoncello cream cheese frosting that’s a dream to pipe (it holds its shape quite nicely) and even better to eat – perfectly sweet and tart. It’s the ideal topping to all the deliciousness underneath it.
My lemon love affair
There is a reason I have a whole category in my blog dedicated to lemon desserts. I love lemons the way people love chocolates. I mean, I like chocolates very much (who doesn’t?). I just love lemons – lemon cakes, lemon bars, lemon pies, lemon curd, lemonade! Meyer lemons most of all – they’re sweeter, more aromatic, and they even photograph better.
No lemons in the Philippines
Lemons are not organic to the Philippines (we have a local version called calamansi, which is very tart and closer in appearance to key limes) so it was only when I moved to Canada that I discovered them – you could say our love affair is fairly new. And there’s so much to discover. A world of lemon recipes to try. I couldn’t be happier.
Limoncello cupcakes with limoncello cream cheese frosting
First up are these glorious (notice how much praise I give these cupcakes? I exaggerate not; they are very good) cupcakes made with the lemon liqueur, limoncello (which, uh, yes, I also love), filled with homemade lemon curd then topped with more limoncello cream cheese frosting.
I guess the limoncello in this recipe makes this an adult cupcake but not to worry, there’s not enough liqueur in here to make you drunk (too bad? I hear ya); but enough to give it a distinct lemon flavour that you won’t get from lemon extract or oil or even fresh lemon juice.This lemon limoncello cupcakes are a lemon lover’s dream.Click To Tweet
Something needs to be said about the frosting too. I’m always worried about using cream cheese (I’ve thrown out too many bowls of failed cream cheese frosting) but this one held together – not only in shape and form but taste as well (the secret? Use cold cream cheese. Not room temperature. Cold straight out of the fridge).
Give these cupcakes a shot. They might just make you a lemon lover too (yay for Team Lemon).
(Not into lemons? Try these Chewy Double Chocolate Chunk Cookies instead.)
(This recipe adapted from Brown-Eyed Baker)
Did you make these limoncello cupcakes? Tell me how it went in the comments section below. I’d love to hear all about it. If you’re into lemons like me, there are more lemony treats here.
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