Lemon-Limoncello Cupcakes

Happy 30th Birthday S! Thanks for letting me spoil you with your choice of cupcakes on you special day. These cupcakes (aka boozecakes) were a wonderful pick, something that I wouldn’t have looked at but normally chosen, since I’m not a huge fan of lemon desserts. However, I ended up really loving these cupcakes. I just wish the photos had come out better, but I guess I should have expected poor quality when I was hiding in your spare room trying to get the shots! Clearly, I’ll have to make these cupcakes again so that I can get some better photos.

A slightly sweet lemon cupcake filled with a tart lemon curd and topped with a light limoncello frosting, these cupcakes were way better than I imagined. The only trouble I had was with the frosting. The original frosting tasted a bit too much like cream cheese for me, and was not nearly thick enough to pipe. I ultimately ended up using twice the amount of confectioner’s sugar than indicated, and it still wasn’t quite thick enough. And I ended up with a ton left over because of all the extra sugar added. In the recipe below, I adjusted the frosting ingredients to make a thicker batch with a stronger limoncello taste.

Lemon-Limoncello Cupcakes

Adapted from BrownEyedBaker, originally from Tartlette

Makes 12 cupcakes

Ingredients for the Lemon Cupcakes:
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 Tbs. (1/2 a stick) unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1 c. granulated sugar
3 large eggs
2 Tbs. limoncello
1/2 c. buttermilk
1/4 c.  lemon juice (juice of 1 lemon)
zest of 1 lemon

Ingredients for the Lemon Curd:
zest of 2 lemons
1/2 c. lemon juice (juice of 2 lemons)
1/4 c. granulated sugar
1 egg + 1 egg yolk

Ingredients for the Limoncello Frosting:
2 Tbs. unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
4 Tbs. limoncello
2+ c. confectioner’s sugar, sifted

Garnishes: i.e. slices of candied lemon, fresh lemon slices, berries, etc.

Make the Cupcakes:

Ensure an oven rack is positioned in the center of the oven and preheat to 350F. Line a muffin tin with cupcake liners and set aside.

In a stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, about 3 minutes. Add eggs, beating until combined. Same for limoncello. Lower speed. Slowly add remaining dry ingredients (baking powder, salt and flour) alternating with the buttermilk. Scrape down sides of the bowl. Add lemon juice and zest.

Portion batter into muffin tins and bake until a toothpick inserted into center comes out clean, 18-22 minutes. Set on a wire cooling rack and allow to cool completely.

Meanwhile, Make the Lemon Curd:

While cupcakes are cooking, combine lemon juice, lemon zest, and sugar in a heavy medium saucepan over medium heat. Bring to a simmer, stirring occasionally until sugar is melted.

While waiting for lemon-sugar mixture to simmer, whisk together egg and egg yolk in a medium bowl. When sugar is dissolved, whisk the sugar-lemon mixture into the eggs. This will temper the eggs. Return mixture to saucepan (still over medium heat), and whisk constantly until it thickens, about 5 minutes. Remove from heat and allow the curd to cool completely.

Make the Limoncello Frosting:

In a stand mixer fitted with the paddle attachment on medium-high speed, beat butter and cream cheese until light and fluffy, 2-3 minutes. Lower speed and add limoncello. When incorporated, with the mixer still on low, slowly add confectioner’s sugar until frosting has reached desired consistency. (Clearly, mine was still a little soft, but I had run out of sugar!)

Assemble the Cupcakes:

When cupcakes have cooled complete, use a sharp knife to remove a cone in the center of each cupcake. Fill the little hole with lemon curd, and top with limoncello frosting. I piped the frosting using a Wilton 1M tip, but you can also spread it with a knife, if preferred.

Garnish with candied lemon slices or fresh fruit.

Irish Car Bomb Cupcakes

I can’t say enough about these cupcakes. I had wanted to make them the minute Annie posted about them (and that’s not just because everything Annie makes is awesome). I had the perfect opportunity a few months ago, when a guy in my office turned 21. I know, right? How cute. He’s the only person I work with who is that young, so I knew I had to make it special for him.  These cupcakes did it. They were the talk of the office floor, and all sorts of people were “visiting,” hoping to be offered one.

So yeah. Make these cupcakes. In fact, make a double batch. They’re amazing. Completely worth the multiple steps. And if you don’t tell anyone about the surprise ganache in the middle, you’ll really get some great reactions.

The below recipe has a few modifications. I used a little extra Bailey’s in the ganache and the frosting, and made an extra half batch of the frosting in order to cover all of the cupcakes (although that could be that I’m just now experimenting with piping the icing).

Irish Car Bomb Cupcakes

Adapted from Annie’s Eats, originally found on Smitten Kitchen

Makes 24 Cupcakes

Ingredients for the Chocolate Guinness Cupcakes:

• 1 c. Guinness stout
• 1 c. (2 sticks) unsalted butter, at room temperature
• 3/4 c. unsweetened cocoa powder
• 2 c. all-purpose flour
• 2 c. sugar
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 2 large eggs
• 2/3 c. sour cream (I used reduced-fat and it was fine)

Ingredients for the Bailey’s Chocolate Ganache Filling:

• 8 oz. bittersweet chocolate, finely chopped
• 2/3 c. heavy cream
• 2 Tbs. unsalted butter, at room temperature
• 2 tsp. Bailey’s Irish Cream

Ingredients for the Bailey’s Buttercream Frosting:

• 8 Tbs. (1 stick) unsalted butter, at room temperature
• 3-4 c. confectioners’ sugar, sifted
• 8 Tbs. Bailey’s Irish Cream*

* Note: I love the taste of Bailey’s so added quite a bit to the frosting. I’d recommend adding a little at a time, starting at 2-4 Tbs., and tasting as you go.

Make the Chocolate Guinness Cupcakes:

Line two cupcake pans with paper muffin liners and preheat oven to 350° F.

In a medium saucepan over medium heat, combine Guinness and butter. When butter is melted, add cocoa powder, whisking until smooth. Remove from heat and allow to cool slightly.

In a stand mixer fitted with the paddle attachment, beat eggs and sour cream just until combined. Add Guinness mixture, again mixing until barely combined. With the mixer on low-speed, gradually add in salt, baking soda, sugar, and flour.

Portion batter into prepared muffin tins, filling each to 3/4 full. Bake 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before moving cupcakes to a wire rack to cool completely.

When cupcakes are cooled, core center with a small paring knife. This will be for the chocolate ganache.

Make the Chocolate-Bailey’s Ganache:

On the stove, set up a double broiler. In the top bowl, heat cream, until very hot. Add chocolate and allow it to sit for a minute. Whisk cream and chocolate together until the mixture is smooth. Remove from heat and whisk in butter and Bailey’s. Set aside to cool.

When ganache is cooled and thick enough to be piped, transfer to a piping back and pipe into the cupcakes.

Make the Bailey’s Buttercream Frosting:

In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 3 minutes. Gradually add confectioner’s sugar, until the frosting has reached a good consistency for piping or spreading, until incorporated. Then mix in Bailey’s, until incorporated.

Frost the cupcakes using a piping bag or spreading.

Blackberry Cornmeal Cupcakes

I think that tomorrow, the cupcake fairy shall come to visit. I’ve been in the mood to play in the kitchen, but between work, various planned outings (the spa last weekend!), and trying to eat healthier, I haven’t had much of an opportunity. Today, I had the afternoon free, and cupcakes and blogging sounded way more fun than laundry.

This recipe came from a cookbook that I regularly flip through, but have not used nearly enough – Martha Stewart’s Cupcakes. I received the book at my book-themed bridal shower, a compliment to my book-themed wedding (isn’t the library where my reception was held amazing?!). I think the giver of this book warrants a visit from the cupcake fairy, don’t you? And maybe one for the hubby, who surprised me with flowers last night, for no apparent reason. And maybe for a couple coworkers, since it’s been a long week at work. Who would you surprise with a cupcake? And maybe a couple for me (slightly sweet and a but savory, I wonder if I could justify these as breakfast).

Blackberry Cornmeal Cupcakes

Adapted from Martha Stewart’s Cupcakes (p. 103)

Makes 16 Cupcakes

Ingredients:

• 1 1/4 . all-purpose flour
• 1/2 c. fine-ground cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• 1 1/4 c. sugar (1 c. + 2 Tbs. for cupcakes, 2 Tbs. for sprinkling)
• 1/2 c. buttermilk, at room temperature*
• 2 large eggs, at room temperature
• 7 Tbs. unsalted butter
• 2-6 oz. containers of fresh blackberries

* If you don’t have buttermilk, you can make it by combining 1/2 c. milk and 1/2 Tbs. vinegar or lemon juice.

Directions:

Preheat oven to 375. Line 1-2 muffin tins with paper liners and set aside.

In a medium bowl, melt butter in the microwave (about 30 seconds). Set aside.

In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar.

Add the eggs and buttermilk to the cooled butter and whisk to combine. Add to the dry mixture and whisk until just combined.

Portion batter into prepared muffin tins, filling only to the half way point. It won’t look like a lot, but I promise, that’s accurate.

Place 4 blackberries on top of the batter – it’ll look tight but they’ll spread out when cooking – and sprinkle with remaining sugar.

Bake 23-28 minutes (Martha says 20-25), until a toothpick inserted into the center comes out clean (don’t forget to rotate) baking trays halfway through if using more than one). Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.

Rum Cake Cupcakes

Ahoy Mateys!

Each year, on September 19, I like to treat my coworkers to a little treat, for Talk Like a Pirate Day. Usually, I make rum cake. However, in the past year, my team has exploded in size, and one cake wasn’t going to cut it. Instead of adapting my recipe, I decided to try a new one – these were nice and easy. I did use less than half of the glaze called for (reflected below), so if you don’t have enough, it would be fine to make a full batch.

And so, happy talk like a pirate day, mateys! Enjoy!

Rum Cake Cupcakes

Adapted from The Cupcakery

Yields: 24 cupcakes

Ingredients for the Cupcakes:

• 1 c. chopped pecans
• 1 box (18 1/2 oz.) yellow cake mix
• 1 box (1 3/4 oz.) instant vanilla pudding
• 4 eggs
• 1/2 c. vegetable oil
• 1/2 c. milk
• 1/2 c. rum

Ingredients for the Glaze:

• 1/2 stick butter
• 1/8 c. water
• 1/2 c. sugar
• 1/4 c. rum

Make the Cupcakes:

Preheat oven to 325F and line 2 cupcake pans with muffin liners. Sprinkle chopped pecans on the bottom of each liner. Set aside.

Combine all cupcake ingredients in a large bowl. With an electric mixer, beat for about 2 minutes. Pour mix into prepared cupcake pans, filling the liner 3/4 of the way. If you have extra pecans, sprinkle a bit extra on top.

Bake 25-30 minutes, until a toothpick inserted into center comes out clean. Allow to cool for a couple of minutes in the pans before moving to a cooling rack to cool completely.

Make the Glaze & Finish the Cupcakes:

In a small saucepan over medium heat, melt butter. Add sugar and water, and bring to a boil. Boil for 5 minutes, stirring constantly – caution, it will come to a boil very quickly.

Remove from heat and stir in rum.

With a toothpick, poke holes in the cupcakes. Using a teaspoon, drizzle glaze over cupcakes, repeating until the glaze has been absorbed.

S’mores Cupcakes

Last weekend, my girlfriends and I hosted a “Boobieque” raise money for our Susan G Komen 3-Day for the Cure team. While the menu and other photos will be posted later this week, I wanted to get this recipe up sooner, as there have been lots of requests for it.

I’ve been eying Annie’s S’mores Cupcakes for quite a while – chocolatey goodness topped with toasted marshmallows? Can’t get any better, right? Wrong! These far surpassed my expectations. I loved the graham cracker crust at the bottom and the sweet bite of chocolate chip before reaching the chocolate cake. The best part was the marshmallow frosting, which tasted like fluff with just a little bit of the burnt marshmallow.

This was my first time using a pastry bag for frosting, and also the first time using my mini-blowtorch, so the cupcakes aren’t perfect. I don’t have the perfect frosting that normally comes from this icing technique, and if you look closely, you can see a bit of the burnt cupcake liners (there was no fires, I swear!) Anyway, these cupcakes were amazingly good – I’m already plotting when to make them again.

S’mores Cupcakes

Adapted from Annie’s Eats*

Makes 24+ Cupcakes

Ingredients for the Graham Cracker Crust:

• 1 1/2 c. graham cracker crumbs (about 1 1/2 packs)
• 1/4 c. sugar
• 5 Tbs. unsalted butter, melted
• 6 oz. bittersweet chocolate, finely chopped

Note that the cake batter and frosting make more than 24 cupcakes-worth. Feel free to add a little extra graham crackers, sugar, and butter to make extra crust.

Ingredients for the Chocolate Cake:

• 2 c. plus 2 Tbs. sugar
• 1 3/4 c. all-purpose flour
• 3/4 c. plus 1 Tbs. cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 large eggs
• 1 c. whole milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla extract
• 1 c. boiling water

Ingredients for the Frosting:

• 8 large egg whites, at room temperature
• 2 c. sugar
• 1/2 tsp. cream of tartar
• 2 tsp. vanilla extract

Make the Crust:

Preheat oven to 350° F and line two cupcake pans with liners.

In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Place 1 Tbs. mixture into each cupcake liner and press down slightly – with your fingers, the bottom of a 1/4 c. measuring cup, or the bottom of a squeeze bottle. Sprinkle a bit of the chopped chocolate on top of the crust.

Bake for 5 minutes. Remove from oven and set aside.

Make Cake Batter:

In a stand mixer, whisk together eggs, milk, vegetable oil, and vanilla on low-speed. Sift the sugar, flour, cocoa powder, baking powder, baking soda and salt into the stand mixer, mixing on low-speed for 30 seconds, until combined. Scrape down the bowl and beat for 2 minutes. Add boiling water, mixing until just combined.

Add batter to cupcake liners, filling each almost to the top. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Be sure to rotate pans halfway through. (If making mini-cupcakes, bake 16-18 minutes).

Allow cupcakes to cool in pans for 5-10 minutes, before transferring cupcakes to a wire rack to cool completely. The cupcakes will be very soft if you pull them out too soon!

Make the Frosting:

In the clean bowl of a stand mixer, combine egg whites, sugar, and cream of tartar. Set on top a pot of simmering water, heating and whisking often until mixture reads 160° F.

Remove from double broiler and set back in stand mixer, fitted with whisk attachment. On low-speed, whisk mixture, gradually increasing speed to medium-high, to form stiff, glossy peaks. Mix in vanilla.

Using a pastry bag fitted with a large star tip, frost cooled cupcakes. Brown with a mini-blowtorch – be careful not to burn the cupcake liners! Garnish with chocolate or graham crackers.

* Annie found this recipe on Lovin’ From the Oven, who attributed this recipe to Trophy Cupcakes, cake from Hershey’s

Peanut-Butter Filled Chocolate Cupcakes

Peanut-Butter Filled Chocolate Cupcakes

Adapted from Martha Stewart’s Cupcakes (p. 118)

Makes 12-15 cupcakes

Ingredients for the Peanut Butter Filling:

• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1/2 c. confectioners’ sugar, sifted
• 3/4 c. creamy peanut butter (i.e. Skippy)
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract

Ingredients for the Chocolate Cupcakes:

• 1/2 c. (1 stick) unsalted butter, cut into small pieces
• 4 oz. semisweet chocolate, chopped
• 2 oz. unsweetened chocolate, chopped
• 3 large eggs
• 2 tsp. vanilla extract
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 c. all-purpose flour

Preheat oven to 325F and line a muffin tin with liners.

Make the Filling: Combine all ingredients, stirring until smooth.

Make the Cupcakes:

Melt chocolates and butter together over a double broiler (or in the microwave). Stir until smooth. Cool slightly.

Whisk sugar into the cooled chocolate mixture. Add eggs and whisk to combine. Whisk in vanilla.

Sift salt, baking powder, and flour into chocolate mixture. Stir to combine. Dough will feel heavy and will be very wet.

Spoon 2 tbs. of chocolate batter into each of the prepared muffin cups. Add 1 tbs. of the peanut butter filling, and top with 1 tbs. of the chocolate batter. For a marbled look (skipped here), take a toothpick and swirl the batter.

Bake for 35-40 minutes, until a toothpick inserted into center comes out clean.

Coconut Snowballs (Coconut Cupcakes)

This is another Barefoot Bloggers recipe chosen by Jamie, of Jaime’s Green Kitchen. While I’ve never made these cupcakes from scratch, I was given the boxed mix, available at Crate & Barrel, in my Christmas stocking one year. They were wonderful then, and I was looking forward to making them from scratch. In fact, these ended up being the perfect sweet treat to make for my week snowed in, as they remind me of little snowballs.

I made a few ingredient changes to this recipe, since I didn’t have everything on hand. I also halved the recipe, since we’re trying to eat better, and I don’t need lots of cupcakes around the house. I have no idea how this happened, but instead of the 10 cupcakes I should have gotten when I halved the recipe (full recipe would have made 18-20 cupcakes), I ended up with a dozen cupcakes and 10 mini-cupcakes. If you tend to use very little frosting, as I do, you can even half the frosting recipe below – I did and I had plenty for all of these tasty treats.

Coconut Cupcakes

Adapted from The Barefoot Contessa Cookbook

Makes: 12 cupcakes

Ingredients for the Cupcakes:

• 1 1/2 sticks unsalted butter, at room temperature
• 1 c. sugar
• 2 1/2 extra-large eggs,* at room temperature
• 3/4 tsp. vanilla extract
• 3/4 tsp. almond extract
• 1 1/2 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 c. buttermilk*
• 7 oz. (about 2 c.)  sweetened, shredded coconut

* Note: Instead of buttermilk, I used 1/2 tbs. white vinegar and then filled the measuring cup to the 1/2 cup line with milk. Also, since I had large eggs on hand instead of extra-large, I used 3 large eggs, instead of trying to halve them.

Ingredients for the Frosting:

• 1/2 lb. (8 oz.) cream cheese, at room temperature
• 1 1/2 sticks unsalted butter, at room temperature
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 3/4 lb confectioners’ sugar, sifted

Make the Cupcakes:

Preheat oven to 325F and line a muffin tin with cupcake liners.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.

Lower speed and add eggs one at a time. Scrape down the bowl, and add vanilla and almond extract, beating until combined.

With the mixer on low, add in baking powder, baking soda and salt. Add in 3/4 c. flour and half the buttermilk. Repeat. Turn off the mixer when flour and buttermilk has been just combined.

Fold in half the coconut, about 1 cup.

Fill each of the cupcake liners in the prepared pan with batter, to the top of the liner.

Bake 25-35 minutes, until a toothpick comes out clean. Let cool in the pan for 15 minutes before moving cupcakes to a wire rack to cool completely.

Make the Frosting:

In a stand mixer fitted with the paddle attachment, cream all ingredients except the confectioners’ sugar. Add the sugar and mix until smooth.

Frost the cupcakes, and sprinkle remaining coconut on top of the frosted cupcakes.

Happy Snow Days!

Bailey’s Icing (for Chocolate Cupcakes)

This idea came from Annie’s Guinness and Bailey’s Irish Cream Cupcakes. However, since we had some little kids over, I needed to make sure there were some cupcakes for them. Sooo… boxed chocolate cupcakes with vanilla icing on some, and Bailey’s Icing on others.

This recipe is supposed to be enough for 24 cupcakes… I made 2/3 of the recipe and had lots left over, so I’d recommend downsizing the icing, even for 24 cupcakes.

Bailey’s Icing

Source: Martha Stewart’s Cupcakes (p. 214)

Ingredients:

3 sticks unsalted butter
1 lb. (4 c.) confectioners’ sugar
3 Tbs. Bailey’s Irish Cream liquer
1/2 tsp. vanilla extract

With an electric mixer, beat butter at medium-high speed until smooth.

Reduce speed and add confectioners’ sugar one cup at a time. Beat well after each addition, increasing the speed as you go. You’ll beat for about 5 minutes total.

Add Baileys and vanilla until smooth.

Keeps for up to 5 days in an airtight container in the fridge (bring to room temperature and beat on low speed until smooth before serving).

 

Raspberry Cheesecake Cupcakes

I have never liked Martha Stewart, but I was given a copy of her Cupcakes book. I’ve been gradually testing out some of the simpler recipes, that didn’t require quite as many ingredients or as many hours on the icings.  🙂

This one was pretty easy to make, particularly with a few adjustments. I’m making it for two different occasions, figuring that I could probably freeze any leftovers, as you would with a larger cheesecake purchased from a BJs or other store. Enjoy!

Raspberry Cheesecake Cupcakes

Source: adapted from Martha Stewart’s Cupcakes (pg 99), also found online here

Makes 24 cupcakes

Ingredients:

• 1  c. ground graham crackers (about 8 sheets)
• 3 Tbs. unsalted butter, melted
• 1 1/2 c. plus 5 Tbs. sugar
• 1 container (6 oz.) fresh raspberries or 4 oz. frozen raspberries
• 2 lbs. of cream cheese, at room temperature
• pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

Preheat & Prepare: Preheat the oven to 325. Prepare the muffin tins with paper liners.

Make the Graham Cracker Crust: Combine graham crackers, butter and 3 Tbs. sugar in a small bowl. Mixture may seem dry, but that’s ok! Put about 1 tablespoon of mixture into each muffin cup and press flat. Bake for 5 minutes. Let cool.

Make the Raspberry Sauce: In a mini food processor or with an immersion mixer, puree raspberries until smooth, about 30 seconds. If using frozen raspberries, the mixture will be very thick – you probably won’t be able to get much juice out of it if you’re straining it. If using fresh raspberries, strain mixture with a sieve, keeping the liquid and discarding the solid parts.

Stir in 2 Tbs. sugar and set aside.

Make the Cheesecake: With a hand mixer, beat cream cheese until light and fluffy. Add sugar; beat to combine. Add salt and vanilla; beat to combine. Add eggs, one at a time, while keeping the mixer on.

Pour a little over 1/8 a cup of the cream cheese filling in each of the prepared muffin tins. The mixture should fill the muffin cups about 3/4 of the way. Add half a teaspoon of the raspberry sauce (I used almost a full teaspoon of the frozen raspberries). Make a swirl with a toothpick.

Cook: at 325 until the filling has set, about 30 minutes. Let cool.

Refrigerate the cooled cupcakes for at least 4 hours, or up to 5 days in an airtight container.