Limoncello Manster Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), cream the room-temperature butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

Add the vanilla, lemon zest and lemon juice and mix until combined.

With the mixer on low speed, add one-third of the dry ingredients, then half the milk, then another third of the dry, then the remaining milk, finishing with the remaining dry ingredients. Mix only until just combined. Fold in the Greek yogurt or sour cream by hand to keep batter tender.

Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full (about 2–3 tablespoons batter each). Smooth the tops gently.

Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden. Rotate pan halfway through baking if your oven has hot spots.

Remove cupcakes from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before soaking or frosting.

While cupcakes cool, make the soak: combine 1/4 cup limoncello, 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice in a small bowl. Stir until sugar dissolves. If needed, warm very briefly (5–8 seconds) in microwave to help dissolve sugar; do not heat the alcohol.

When cupcakes are completely cool, use a toothpick to poke several shallow holes in each cupcake (about 6–8 holes). Spoon or brush about 1 teaspoon of the limoncello soak over the top of each cupcake, allowing it to absorb. Let cupcakes rest 10 minutes so flavors settle before frosting.

In a clean mixing bowl, beat the room-temperature butter on medium speed for 2 minutes until creamy.

Gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape the bowl between additions.

Add the limoncello, lemon zest, lemon juice, salt and 1 tablespoon heavy cream. Increase speed to medium and beat 1–2 minutes until smooth and fluffy. If the frosting is too thick, add the remaining tablespoon cream, 1 teaspoon at a time, until desired piping consistency is reached. If too thin, add a little more sifted sugar.

Taste the buttercream and adjust: for more limoncello flavor add up to 1 additional tablespoon limoncello (reduce cream slightly if doing so), or add more lemon zest for brighter citrus. Chill briefly (5–10 minutes) if it becomes too soft to pipe.

Transfer buttercream to a piping bag fitted with a large round or star tip (or use an offset spatula). Pipe a swirl of limoncello buttercream onto each cupcake, starting from the outside and working inward to form a peak.

Top each frosted cupcake with a small fresh mint leaf and a thin lemon slice or piece of candied peel. Sprinkle a tiny pinch of extra lemon zest over each for a bright finish.

Arrange on a platter and let sit at room temperature up to 2 hours (because of the limoncello in the buttercream). For longer storage, refrigerate in an airtight container up to 3 days; bring to room temperature before serving and gently re-fluff the buttercream if needed.