This recipe can be found on page 194 of Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere, by Dorie Greenspan. Disclosure: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Note: This post may contain affiliate links; view, Limoncello Cupcakes with Limoncello Buttercream, Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere, 6 tablespoons butter, at room temperature. Beat with mixer until blended. Then exchange the whisk for a flexible spatula, and use it to fold the dry ingredients into the wet. Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. Remove cupcakes from muffin cups. Step 1: Allow butter and eggs to stand at room temperature for 30 minutes. Cool completely on wire racks.Step 8: Up to 1 hour before serving, generously spread or pipe frosting on each cupcake. Lovely lemon cupcakes flavored with limoncello and marmalade and topped with a swirl of lemon buttercream. Knowing the picky hubby only eats grape, seedless raspberry, and strawberry jams, and jellies, I left half unfilled. Go ahead then -- add more! 40.1 g Whisk in the yogurt. posted by Liz Berg on April 14, 2015 Add sugar and lemon peel; beat until combined. Spoon or pipe a dollop of frosting on top of the cakes. 13 %, ounces super moist white cake mix (I used Betty Crocker), cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one! Bake until the cakes are puffed and done, 20-25 minutes. In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Cool cupcakes in muffin cups on wire racks for 5 minutes. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. These Limoncello Cupcakes with Limoncello Buttercream have a triple dose of the famous Italian lemon liqueur plus a marmalade surprise in each center! Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray. You can also view it on Google Books. Please leave a comment on the blog or share a photo on Pinterest. 30 Comments // Leave a Comment ». Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.Step 6: Spoon batter into prepared muffin cups, filling each about three-fourths full. Total Carbohydrate Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray. But feel free to double the frosting recipe if you prefer a higher frosting to cake ratio on your lemon cupcakes. Scoop a generous spoonful of the batter into each cupcake mold, and top with a teaspoon of the orange marmalade. After the cakes have cooled to room temperature, put the butter and powdered sugar in the bowl of a standing mixer outfitted with the paddle attachment. This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Step 3: In a 2-cup glass measuring cup combine milk and limoncello; set aside. While the cakes are baking, make the sugar syrup. Add two tablespoons Limoncello and stir till creamy. Cover the marmalade with the remaining batter. All the recipes I’ve tested have been winners and this cookbook is highly worth the investment—especially if you’re a baker. Cool cupcakes completely and then frost and sprinkle with zest. If you’re a limoncello lover, bake up a batch of Parisian inspired Limoncello Cupcakes! Plus they were filled with a teaspoon of marmalade for an extra punch of flavor–lemon if you have it, but I used the classic orange. Dorie revealed that the French prefer a little swirl of frosting versus the billowy American trend. The family fancied these boozy gems—though when the chocolate Easter lamb and mousse filled chocolate cake were completed on Sunday, the poor fellows got forgotten. To see what the other Doristas thought about these Limoncello Cupcakes, check the LYL page on the Tuesdays with Dorie site. Use the back of a spoon to smooth out batter in cups.Step 7: Bake about 18 minutes or until tops spring back when lightly touched. Set the muffin tin on a wire rack to cool. The dousing with syrup did a lovely job of keeping the revealed surface moist, so full coverage just wasn’t needed. Lemon fans will go nuts for these citrus-laden, limoncello cupcakes with the swirls of limoncello buttercream. Since alcohol is a known flavor enhancer, this Lemon Cupcake Recipe is bound to catch your attention after just one bite!! Stir in zest. ), (12 ounce) can whipped cream frosting (I used Betty Crocker) or (12 ounce) can your favorite white frosting. Blend at low speed until the mixture clings to the beater, about 5 minutes. I actually used those new foil liners - no pan necessary. Whisk in the eggs one at a time, followed by the limoncello. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups.Step 2: In a medium bowl stir together flour, baking powder, baking soda, and salt.Step 3: In a 2-cup glass measuring cup combine milk and limoncello; set aside.Step 4: Preheat oven to 350 degrees F.Step 5: In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Center the oven rack, and preheat oven to 350°F. Stir in the limoncello. Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Put the sugar and lemon zest in a large bowl, and rub them together with your fingers until the sugar is fragrant. Let cool just until the cakes are done, then brush the still-warm cakes with the syrup. Line a standard, 12-opening muffin tin with paper liners. Add the limoncello and lemon juice, and beat at medium speed until light and fluffy, about 3 minutes. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Thaw cupcakes at room temperature before frosting. Taste. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. Immediately do next step. With lemon zest and limoncello in the batter, limoncello syrup painted on the warm cupcakes and a limoncello infused buttercream these sunshine infused cupcakes were truly dreamy. Step 4: Preheat oven to 350 degrees F. Step 5: In a large bowl beat butter with an … Welcome to That Skinny Chick Can Bake! 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