September 2, 2014

Limoncello Cupcakes with Blueberry Cream Cheese Frosting

A couple weekends ago, I got to bring cupcakes to the bridal shower of one of my college friends.

Her wedding colors are navy and green, but for the shower, the d├ęcor focused on navy.

I always think it’s always fun to have cocktail-inspired cupcakes at a bridal shower.  I still had some homemade Meyer Lemon Limoncello chilling in the freezer and I loved the idea of light lemony cupcakes for the shower!

And since blueberries complement lemon so beautifully, I paired them with an amazing fresh blueberry cream cheese frosting.  The blueberry frosting turns a gorgeous purple, so if you’re tinting blue, you only need a small amount of food coloring!

Limoncello Cupcakes with Blueberry Cream Cheese Frosting

1 box yellow cake mix
1 box instant lemon pudding
8 oz sour cream
3 eggs
¾ cup canola oil
½ cup limoncello
¼ cup water
Zest from 1 lemon
1 tsp vanilla extract

1 cup blueberries (fresh or frozen)
¼ cup limoncello
1 tbsp cornstarch

2 (8 oz) package cream cheese, softened
1 stick (½ cup) unsalted butter, softened
5 cups powdered sugar
1 tsp vanilla extract
Blue gel food coloring, optional

Preheat the oven to 350 degrees F and line cupcake tins with paper liners.

Place all of the cake ingredients into the bowl of a stand mixer.  Mix on low until combined, turn to medium until smooth.  Divide the batter evenly between the muffin cups and bake for 25-28 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool completely.

To make the blueberry sauce, whisk the cornstarch into the cold limoncello.  Place the limoncello mixture and blueberries into a small saucepan over medium heat.  Cook for 10 minutes or until the mixture is thickened.  Refrigerate to cool.

To make the frosting, place the butter and cream cheese in the bowl of a stand mixer and beat until smooth.  Slowly add in the powdered sugar.  Stir in the vanilla and cooled blueberry sauce.  The frosting will be a beautiful deep purple (I wish I’d taken a picture!)  If desired, add blue food coloring to tint.

Pipe the frosting onto the cupcakes using a large, wide decorator’s tip, I used an Ateco 828.

Makes 28 cupcakes

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