Makes about 30
4 oz unsalted butter, at room temperature
4 oz cream cheese, at room temperature
2 cups sugar
6 large eggs
2 tablespoons ctiron (orange liquor) The recipe calls for limoncello but I didn't have any.
3 cups all-purpose unbleached flour
2 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup lemon juice
zest of one lemon
For the lemon curd:
zest of 2 lemons
2 juicy lemons juiced
1/2 cup (50gr) sugar
3 large egg yolks
1/2 stick unsalted butter cut into chunks
For the butter cream cheese frosting:
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
1 2lb bag powdered sugar, sifted
Candied lemon peel:
zest or peel one lemon with a potato peeler (make sure it is just the skin and not the white of the lemon-it's bitter)
equal parts water and sugar (1/3 cup water, 1/3 cup sugar)
Prepare the cupcakes:
Preheat oven to 350F and position a rack in the center.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar at medium speed until light and creamy. Start to add the eggs one at a time, beating well after each addition. Add the citron and combine well. In a medium bowl, combine the flour, baking powder, and salt. Add flour mixture and buttermilk alternatively one third at a time, beginning and ending with flour mixture. Add the lemon juice and zest. Line cupcake tins with your cups and fill about 2/3 full. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
Prepare the lemon curd:
In a double boiler simmer water over medium to low heat. Combine sugar, eggs, lemon juice and zest on top of the double boiler and whisk until smooth. Keep whisking (about 10 mins) until curd has doubled in size and is very thick and yellow. Don't let it boil. Remove from heat and whisk butter a couple chunks at a time until melted. Refrigerate until cold and firm.
Prepare the cream cheese frsoting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy. Add the vanilla extract and gradually add the sifted powdered sugar and beat until fully incorporated, smooth and holds up well for frosting.
Prepare the candied lemon peel:
Place water and sugar in pot and stir. Place peel in pot and boil on med-low heat until peel has absorbed the syrup liquid. Remove from pot and discard the liquid. Cut the peel into small bits and use for decorating. It is delicious!!
Cut a whole into each cupcake with a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag fitted with a star tip with the cream cheese frosting and pipe onto each cupcake. Decorate with candied peel and enjoy!!