Lemon Drop Cupcakes

In keeping with the Italian theme and because I love anything citris, I decided to share with you my adaptation of Lemon Drop Cupcakes for High Altitude Cupcakes.

A Lemon Drop Cupcake wouldn't be as tasty without its star ingredient, Limoncello. Limoncello is grain alcohol infused with fresh grated lemon zest. It is one of the only liquors that I actually enjoy the taste by itself.

On our way back from our Mediterranean cruise last year, we picked up a bottle of Pallini limoncello. Pallini is made from the lemons of the Almafi coast. We had no idea which limoncello to pick so we solicited help from another shopper. She told us only to choose a limoncello made from the finest lemons in the world, the Almafi lemon. Lucky for us, Pallini doesn't disappoint in a traditional lemon drop or in a cupcake!

For this recipe, a couple of slight modifications were made for high altitude, one for taste, and one out of necessity. The baking temperature and flour were increased while the sugar and cooking time were reduced. They started out at 375 degrees and because the centers started falling, it was increased to 400. It is recommend to alway check the progress of the cupcakes during cooking. 


Lemon oil is used for added lemon punch. Highly recommended if you like a strong citrus flavor. 


Whipping cream was used as a substitute for milk because I found I was all out. Oops! This made for a denser, richer cupcake.

Lemon Drop Cupcakes

adapted from Lemon Drop Cupcakes

Preheat oven to 400 degrees.

Cupcake

3/4 cup butter, softened
3 eggs
12.5 ounces all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup whipping cream or milk
1/4 cup limoncello
1 1/4 cup caster sugar
1 tsp lemon oil or lemon extract
1 tbsp finely shredded lemon peel

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and limoncello; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon oil, and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. Fill liners a little over half.

Bake for 15 minutes.  Makes about 20 cupcakes. Set aside to cool.

Limoncello Buttercream
2 sticks of butter, softened

1 tsp lemon oil or lemon extract

3-4 cups powdered sugar 

3 tbsp limoncello

2 tbsp heavy whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, lemon oil.
2. Mix well. Add limoncello and whipping cream alternately with as much powdered sugar to get desired consistency.
3. Fill pastry bag with large tip and frost cupcakes. 

Add sugar sprinkles, glazed lemon (recipe follows), and a candied cherry if desired.

Glazed Lemons

2 lemons

sugar
cooking spray

1. Cut lemons into 1/4-inch-thick slices. Remove seeds. Roll slices in sugar to coat well. 
2. Coat a large skillet with cooking spray. Preheat skillet over medium-high heat. Arrange lemon slices in a single layer in skillet. Cook for 6 to 8 minutes or until sugar dissolves and lemon slices appear glazed (do not let them brown), turning once.
3. Transfer to a piece of foil; cool completely. Roll cooled slices in sugar again before using. 

(These slices are pretty but do not taste very good. It is recommended to remove before eating)

Lemon Drop Cupcakes are very lemony and not overly sweet. When the lid came off the cupcake tray, the immediate scent of lemon was noticed. These cupcakes were a big hit in the office; one coworker claimed them as her favorite!