A lemon cupcake that actually tastes like lemon; zest infused sufar, sour cream for a soft crumb, and a quick high heat start so they rise nicely. The Swiss meringue buttercream is smooth and stable, with reduced amaretto and almond extract for a subtle, bakery style finish.

What is Amaretto?

Amaretto is a sweet Italian liqueur best known for its warm, almond-like flavor - think toasted nuts, vanilla, and a hint of caramel. Despite what most people assume, amaretto isn’t always made from almonds; traditionally it can be flavored with apricot kernels or bitter almonds, then sweetened into that smooth, dessert friendly sip. Historically amaretto is tied to Northern Italy, especially the town of Saronno in Lombardy, where it became popular as a flavoring for pastries, coffee, and creams. It’s name comes from the Italian word ‘amaro’ (meaning bitter) and while modern versions are more sweet than bitter, that original idea still shows up in the slightly nutty, aromatic edge. In baking, amaretto is used the same wat vanilla is; small amounts add depth and that cozy bakery flavor without screaming '“alcohol” especially when it’s cooked down.

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!