Limoncello Cupcakes with Limoncello Buttercream
Makes 20 cupcakes
- 3/4 cup butter
- 3 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup milk
- 1/4 cup limoncello
- 1-1/2 cups sugar
- 1 tablespoon finely shredded lemon peel
- 1 recipe for Limoncello Buttercream
Step 1: Allow butter and eggs to stand at room temperature for 30 minutes. 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. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. 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. 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. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Step 8: Up to 1 hour before serving, generously spread or pipe frosting on each cupcake.
Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.