Limoncello cupcakes with cream cheese buttercream

Name: Limoncello cupcakes with cream cheese buttercream
Cook time: 40 min
Yield: 21 cupcakes
Ingredients: CAKES:; 60 g butter (at room temperature); 60 g cream cheese (philadelphia type); 200 g sugar; 3 eggs; 200 g sour cream; 60 ml lemon juice; The zest of a lemon; 190 g flour; 1 tsp baking powder; 1/2 tsp salt; LIMONCELLO BUTTERCREAM:; 240 g butter (at room temperature); 300 g icing sugar; 250 g cream cheese (philadelphia type); 2 Tbsp limoncello; 1 tsp lemon essence (optional); ASSEMBLY:; 100 ml limoncello (to soak the cakes); A few slices of lemon; Poppy seeds to decorate

How boring is winter, right? It is just time for citrus. That in the end translates into lemons, lemons and more lemons in our sweets. Because let’s admit it. Lemons are a trap, someone in the family thinks of planting a lemon tree, or what a beautiful tree fruit, but then nobody knows what to do with the lemons. In my family they know very well how to do that, I can already tell you. Since they think that there are no lemons in Germany, they endorse me as many as they can every time I go for Christmas. And what do I do with them? Well, cupcakes for example!

It is true that in winter we can also get a good binge of chocolate without giving a damn that nobody judges us. But as sometimes we want to feel healthy (for pure posturing, because we know that we are eating kilos of sugar and butter) so we just make sweets with fruits. But in winters the thing is limited to citrus fruits basically. What better way to posture and troll our brain thinking that we eat something “light” when we eat any sweet with lemon.

These cupcakes are perfect for that purpose. They will fool your brain in such a way that you eat three or four without any remorse. Cream cheese buttercream helps them to be lighter than a classic buttercream. The dough has also some cream cheese, so the texture of the cake ait kind of reminds to a cheesecake. They are also super fluffy because they are soak in limoncello. Because that another think we definitely need in winter, alcohol!

I’m not complaining about my family giving me lemons, it’s not the first year that happens and I’m sure it will not be the last. Although, I have observed a certain tendency to increase the amount they give over the years. What happens is that this, ends up affecting the diversity of the recipes of this blog. And every year I do the same to you, at the beginning of the year I bombard you with lemon recipes. I have to apologize for that, but what do you want me to do? I’m not going to waste them.

Although, I want to think that the same thing happens to you and that surely you really appreciate it because I give you ideas to transform those poor and acid fruits queens of posture in wonderful and delicious sweets 🙂

By the way, I would be very grateful if you would leave me comments with ideas on what you are doing that you also suffer from relatives with massive production of lemons or those who have a tree at home. How do you use them?

Finally, I just want to add that this one will not be the last recipe with lemons that I’m going to be posting, because I still have about 5 kilos left in the fridge. And I also take the opportunity to tell you that you do not buy a lemon tree, it is a trap !!!

Print Recipe

Limoncello cupcakes with cream cheese buttercream

(Ninguna valoración todavía)

Serves: 21 cupcakes

Cooking Time: 40 min

Ingredients

CAKES:
60 g butter (at room temperature)
60 g cream cheese (philadelphia type)
200 g sugar
3 eggs
200 g sour cream
60 ml lemon juice
The zest of a lemon
190 g flour
1 tsp baking powder
1/2 tsp salt
LIMONCELLO BUTTERCREAM:
240 g butter (at room temperature)
300 g icing sugar
250 g cream cheese (philadelphia type)
2 Tbsp limoncello
1 tsp lemon essence (optional)
ASSEMBLY:
100 ml limoncello (to soak the cakes)
A few slices of lemon
Poppy seeds to decorate

Instructions

Preheat the oven to 160 ° C and prepare two trays for cupcakes with 21 capsules.

For preparing the cake, in the bowl of the stand mixer with the paddle attachment, beat the butter with the cream cheese until they are well integrated. Add the sugar and beat at medium high speed for about 2 minutes.

Incorporate the eggs, one at a time, beating at medium speed about 30 seconds for each one. Add the lemon zest and beat lightly until it is distributed. Add the sour cream and the lemon juice and beat just until they are integrated.

Sift the flour with the baking powder and salt and add to the rest of the dough in two additions beating just until there are no lumps.

Fill the cupcake capsules to ⅔ of their capacity. Bake for 20 minutes. Remove from the oven and allow to cool completely on a rack.

For the buttercream, mix at high speed with the stand mixer the butter with the icing sugar for about 5 minutes until you get a whitish and creamy cream. Add the cream cheese and mix for about 3 more minutes at high speed. Add the limoncello and the lemon essence and beat for 1 more minute.

To assemble the cupcakes, pinch the biscuits with a toothpick in several points. Soak with a teaspoon of limoncello each one of them, the sponge must absorb the liquor.

Fill a pastry bag with a star nozzle with the buttercream. Decorate the cupcakes. To finish, place ¼ of a slice of lemon in each one and sprinkle with poppy seeds.