Limoncello Cupcakes

I have been a bad girl this week and haven't posted near the amount that I should. It's been a busy week and I haven't cooked much. Sorry to abandon y'all...and my need to eat healthier. Went out to dinner 4 times this week! Horrible, I know, but it was all soooooo yummy. Of course Mexican was 3 of those 4 times. I really think something is wrong with me. How can someone eat that much Mexican and not get tired of it? Each place had it's own delicious specialty, but none were as good as my number one favorite Cantina Laredo. Obsessed much?! Well, between that and a ladies brunch I threw on Sunday, my jeans are fitting a little tighter (NOT GOOD!), so this week's meals will all be delicious, but nutritious. Ideas are welcomed.

The ladies brunch was a big success! I got to see some girlfriends that I haven't seen in awhile, baby Dylan (have I told you he is the cutest baby ever?!), sister and made some really scrumptious goodies. The picture for the Limoncello Cupcakes came out the best, so that is what I will write about today. These were maybe, just maybe, my favorite cupcakes that I have made so far. The cake was a bit dense (which i like), but moist (this word really freaks people out, so I will try to use it as much as I can, lol) with the frosting being the perfect balance of sweet and tart. I made them mini size, as always, so I had enough to bring into work today, but still have some left at home for an after dinner treat...WW points permitting. For those of you that aren't familiar with Limoncello, it is an Italian lemon liquor that is absolutely delicious. I was lucky enough to go to Italy and bring back a bottle of this amazing libation. Though it is sweet, the Linomcello I got is 80 proof! Just as much as vodka, but you can't taste the alcohol that much, which is dangerous (only in the sense it goes down so smooth and you can drink a shit ton.) You can substitute lemon juice if you don't have any or don't like to use alcohol in your recipes, but in my opinion, this really made the cupcake.

Limoncello Cupcakes

Cupcake

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 stick butter
• 2 oz cream cheese
• 1 cup sugar
• 3 large eggs
• 1 tbs limoncello
• 1/2 cup buttermilk
• 1/4 cup lemon juice
• zest of one lemon

1. Preheat oven to 325 degrees.
2. In a medium mixing bowl, sift the flour, salt, and baking soda together. Set aside.
3. In a large mixing bowl, cream together the butter and cream cheese with electric mixer.
4. Add sugar and cream. 
5. Add one egg at a time, blending together well after each one. 
6. Add limoncello and blend well.
7. Alternate adding buttermilk and flour mixture, blending well between each until both the buttermilk and flour is incorporated.
8. Mix in lemon juice and zest until just combined.
9. Fill lined cupcake pan just shy of the top.
10. Bake for 14 minutes.
11. Remove and let cool completely before frosting.

Frosting

• 1/2 stick butter
• 6 oz cream cheese
• 3 cups powdered sugar
• 2 tbs limoncello
• 1 tbs lemon juice

1. Cream together the butter and cream cheese with an electric mixer.
2. Add limoncello and lemon juice and blend well.
3. Add in one cup of sugar at a time and blend on high until combined and smooth.

Tips and Tricks

• Put cupcake batter in a gallon sized ziplock, then cut off the corner to fill cupcake liners. This will give you even cupcakes and is mess free!
• Do the same with the frosting, but use it as a pipping bag.
• Substitute lemon juice for the limoncello if you don't have or would prefer not to use.
• If you do not have buttermilk, add one tablespoon of lemon juice or white vinegar to a 1 cup measure, then fill with milk to reach the top. Let set for 5 minutes, then measure out the amount you need. Works best with heavy cream, but any milk will work. I used 1% and lemon juice.