Limoncello Cupcakes with Lemon Frosting (Print Version)
Light, moist cupcakes with zesty lemon and Limoncello, topped with creamy frosting.
# What You Need:
→ For the Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tbsp 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 tsp vanilla extract
→ For the Limoncello Frosting
12 - ½ cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2–3 tbsp Limoncello liqueur
15 - 1 tbsp fresh lemon juice
16 - 1 tsp lemon zest
17 - Pinch of salt
# How-To:
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 (2–3 minutes).
09 - Once cupcakes are completely cool, frost with the Limoncello frosting. Decorate with extra lemon zest if desired.
# Expert Advice:
01 -
- The lemon flavor stays vibrant and bright for days unlike other citrus desserts that fade
- Friends will swear you spent hours on these despite the straightforward process
02 -
- Room temperature ingredients are non-negotiable for achieving the right texture
- Overmixing the batter will make tough cupcakes so stop as soon as everything combines
03 -
- Zest your lemons before juicing them so you do not struggle to get every bit of flavor
- The non-alcoholic version works surprisingly well with extra lemon juice and a splash of vanilla