{Revisited} Lemon Drop Cupcakes with Lemon Curd Filling and Limoncello Buttercream Frosting

I adore citrus, especially lemon. So, when asked to make a cupcake with booze, my first instinct is to make my favorite boozy cupcakes Lemon Drop, which is based on one of my favorite drinks by the same name. Its not the traditional Vodka and lemon juice drink combo, but a glorious Limoncello that makes this cupcake amazing.

Lemon Drop Cupcakes are the second cupcake that I presented on High Altitude Cupcakes. They really are one of my favorites. But you really have to like lemon. They are not a subtle hint of lemon. They are "punch you in the face" lemon. And today, I decided to step up the lemon even more with a Lemon Curd Filling. And yes! 100 times more amazing than the original.

Please note that I changed the adaptation slightly from the original post. 





Lemon Drop Cupcakes

adapted from Lemon Drop Cupcakes

Preheat oven to 375 degrees

3/4 cup butter, softened

3 eggs

12.5 ounces all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 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. Core cupcakes and fill with Lemon Curd (recipe to follow).


Lemon Curd
from Lemon Curd
3 eggs
1 cup sugar
1/3 cup lemon juice
1/4 cup unsalted butter
2 tsp finely shredded lemon peel

1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
2. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. 
3. Mix in lemon zest. 

Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Limoncello Buttercream

1 cup 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.

Fill pastry bag with large tip and frost cupcakes. Add sprinkles if desired.