Name: Lemon Amaretto Cupcakes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 2/3 cup all purpose flour; 2 1/2 cups sugar; 3 lemons, zest and juice only; 1/4 tsp baking soda; 1 1/2 tsp baking powder; Salt; 3/4 cup butter, melted; 2 eggs; 1/2 cup sour cream; 1/4 cup milk; 5 egg whites; 1/4 cup amaretto; 1 tsp almond extract; 2 cups butter, room temperature; food coloring

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Tart lemon cakes frosted with nutty amaretto Swiss meringue buttercream are beautifully balanced with an intriguing flavor profile! If you enjoy amaretto sours these cupcakes are for you!

What is Amaretto?

If you are not familiar with Amaretto it is a sweet Italian liquor that has a beautiful copper hue and tastes like almonds. The liquor is from Saronno, Italy and was originally made from bitter almonds but overtime companies started to use almonds, apricot kernels, or peach stones all of which contain benzaldehyde that creates the distinctive silky almond like flavor.

How to make lemon Amaretto cupcakes?

Preheat oven to 375 and line 2 cupcake tins. In a large bowl whisk together flour, baking soda, baking powder, and 1/4 tsp salt. Set aside. Using a food processor pulse together lemon zest and 1 cup of sugar. Transfer to a medium bowl and whisk in melted butter, 2 eggs, milk, lemon juice, and sour cream. Mix the wet ingredients into the dry ingredients until just combined. Then fill the cupcake liners 3/4 way full and bake for 5 minutes. Lower the temperature to 350 and bake for another 12 minutes until the tops are springy. Cool on a wire rack. Meanwhile prepare amaretto Swiss meringue buttercream. Bring 1” of water to boil in a small pot. Lower the heat to medium low. In a heatproof bowl whisk together egg whites and 1 1/2 cups of sugar and transfer it over the boiling water. Whisk vigorously until the temperature reaches 165f. Remove from heat and whisk on high speed until the meringue is room temperature. Meanwhile in a small saucepan cook the amaretto over low heat until you have about 2 tablespoons left. Set aside to cool. Switch to paddle attachment with the meringue and beat in room temperature butter one tablespoon at a time. Then add the almond extract and amaretto. Mix until smooth and add a pinch of salt and food coloring if desired. Frost the cupcakes and serve!