I made Lemon Cupcakes with Limoncello Cream Cheese Frosting from The Comfort of Cooking but made a TON of adjustments (and a TON of lemon).
The assistant baker wasn’t really into making lemon curd before 11am and the assistant bakers ma is gluten free so we used Bob’s Red Mill Gluten Free Flour instead. Oh and what college student do you know have limoncello on hand?
For the cupcakes: 1½ cups Gluten- Free Flour1 teaspoon baking powder ½ teaspoon salt 2 ounces (½ stick) unsalted butter, at room temperature 2 ounces cream cheese, at room temperature 1 cup granulated sugar 3 large eggs 1/4 tsp lemon extract½ cup buttermilk ¼ cup lemon juice Zest of one lemon For the lemon cream cheese frosting: 2 ounces (½ stick) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup lemon juice2 cups powdered sugar, sifted
Preheat oven to 350 degrees FIn a medium bowl combine your flour, baking powder and salt.In your big bowl cream butter, cream cheese, and sugar for 2-3 minutes with you hand mixerAdd eggs one at a time, incorporating well betweenAdd lemon extract (lemon extract kind of scares me for unknown reason but it made sense to replace the limoncello)Mix in flour and buttermilk, alternatively, start and end with flourAdd lemon juice and zestSpoon into muffin pans (the gluten free flour rises less because I didn’t have xantham gum)Bake for about 20 mins until they bounce back when you push the middle
Beat butter and cream cheese 2-3 minutes
Add lemon juice, mixSift in powdered sugar. FROST!