Indulge In {Lemon Cupcakes}

Happy Thursday! Every once and awhile, I get a craving for something with a little bit of tang. Not too sweet, not too sour, but the right combination light, fluffy yumminess. Recently, I did a little indulging in a ever so delicious lemon cupcake from a cupcakery in town called Lucy & Leo's. It was absolutely perfect. The melt in your mouth treat has had me craving another for weeks now. Well, the other day, I stumbled upon this lemon cupcake recipe from Today's Nest. This recipe sounds like exactly what I'm looking for and I thought I would share. Hope you enjoy as much as I plan to!

:: Ingredients ::

For the cake:
  • 4 oz cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 2 eggs
  • 2 teaspoons fresh lemon zest
  • 2/3 cup sugar / 135g
  • scant cup all purpose flour / 115g
  • ½ teaspoon baking powder
  • Pinch of salt
For the limoncello buttercream:
  • ½ cup unsalted butter, 1 stick
  • ½ cup shortening
  • 4 cups confectioners’ sugar, sifted
  • 3 tablespoon limoncello
  • ½ teaspoon powdered food dye (optional)

:: Directions ::

For the cake:
  1. Preheat oven to 350˚.  Line cupcake tin with papers.  Set aside.
  2. Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl.  Mix until light and creamy.
  3. Sift together the flour, baking powder, and salt.
  4. Add dry ingredients to cream cheese mixture while mixing on low speed.  Mix until well incorporated.
  5. Divide batter among one dozen cupcake papers.  Smooth out the tops with the back of a teaspoon.
  6. Bake for 18-20 minutes or until lightly browned.  They should pass the clean toothpick test.
  7. Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
  8. Top with Limoncello Buttercream and garnish with fresh mint leaves and a lemon drop.  Makes 1 dozen.
For the limoncello buttercream:
  1. Cream together the butter and shortening until light and fluffy.
  2. Add sugar and beat on low speed for 30 seconds.                                                                  
  3. Add limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.


*Image and recipe from Today's Nest

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