Limoncello Cupcakes with Lemon Frosting (Printable View)
Zesty lemon-infused cupcakes with creamy Limoncello frosting, ideal for warm weather celebrations.
# Ingredient List:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tablespoons lemon zest (from about 2 lemons)
08 - ¼ cup fresh lemon juice
09 - ¼ cup Limoncello liqueur
10 - ½ cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Limoncello Frosting
12 - ½ cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2–3 tablespoons Limoncello liqueur
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon lemon zest
17 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract.
05 - Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating until smooth. Add Limoncello, lemon juice, lemon zest, and salt, and beat until light and fluffy for 2–3 minutes.
09 - Once cupcakes are completely cool, frost with the Limoncello frosting. Decorate with extra lemon zest if desired.
# Expert Suggestions:
01 -
- The crumb stays tender for days, unlike so many other cupcakes that dry out overnight
- That Limoncello hit rounds out the lemon sharpness into something sophisticated and mellow
02 -
- Room temperature ingredients are not optional here cold butter creates curdled batter and dense cupcakes every single time
- Overmixing when you add the flour will make them tough, so stop as soon as the dry ingredients disappear
03 -
- Microplane zesters release more essential oils than box graters, making a noticeable difference in the final flavor
- If your frosting splits or looks curdled, keep beating it and it will come back together as the butter warms slightly