Whenever I have to make desserts for a party, I always try to come up with at least one new recipe to try out on my friends and family. Tori’s Penn State graduation weekend, was no exception. Along with making blue velvet macarons, mounds cupcakes (keep an eye out for a future post about them), and chocolate peanut butter cupcakes, I decided it would be a great chance to turn my limoncello tiramisu into a cupcake.
I started out with a basic white cake recipe, but kicked it up a bit with some lemon juice and zest. Next, I cored the center of each cupcake, using my mini cupcake corer (if you don’t have one I highly recommend getting one, you can find them on amazon as part of a set of 2, one big and one mini). Once they were cored, I filled them with a limoncello marscapone cream. Instead of regular icing, I went with a lemon stabilized whipped cream so the cupcakes would remain light.
The end result was a cupcake that tasted very similar to limoncello tiramisu and was super refreshing on a hot day. Needless to say, these cupcakes will definitely be making an appearance at many future events!