Limoncello Cupcakes with Lemon Buttercream

My cousin brought back a bottle of real limoncello from Capri last summer, and we sat on her back porch sipping it cold from chilled glasses while she told me about the lemon groves there. That afternoon, I got it in my head that the bright, citrusy intensity would work perfectly folded into something sweet and tender. These cupcakes became my way of bottling that Italian sunshine.

I made these for a July backyard dinner party and watched my usually reserved brother-in-law go back for a third one, licking frosting off his thumb between bites. Something about limoncello makes everything feel a little more celebratory.

Ingredients

• All-purpose flour: Provides the structure while staying tender enough to absorb the syrup
• Baking powder: Gives the lift you need for that light, airy crumb
• Salt: Balances the sweetness and wakes up all the lemon flavors
• Unsalted butter: Use softened butter so it creams properly with the sugar
• Granulated sugar: Sweetens and creates that fine crumb texture
• Eggs: Room temperature eggs incorporate better and give structure
• Limoncello liqueur: The star that provides both moisture and that distinctive Italian lemon flavor
• Whole milk: Adds richness and balances the acidity from the lemon
• Freshly squeezed lemon juice: Brightens the batter and cuts through the sweetness
• Lemon zest: Essential for that punch of citrus oil that juice alone cannot provide
• Vanilla extract: Rounds everything out and supports the lemon notes
• Water: Creates the base for your simple syrup soak
• Powdered sugar: Sift it first or you will never get the smooth buttercream you want

Instructions

Preheat your oven:

Set the temperature to 350°F and line your muffin tin with paper liners so you are ready to go

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a bowl and set it aside

Cream the butter and sugar:

Beat them together on medium speed for about 3 minutes until the mixture looks pale and fluffy

Add the eggs:

Drop them in one at a time, letting each one fully incorporate before adding the next, then mix in the lemon zest and vanilla

Mix the liquids:

Whisk together the limoncello, milk, and lemon juice in a small bowl

Combine everything:

Add the flour mixture in three parts, alternating with the limoncello mixture, starting and ending with the flour and mixing only until just combined

Bake the cupcakes:

Divide the batter evenly among the liners and bake for 18 to 20 minutes until a toothpick comes out clean

Make the syrup:

Simmer the water and sugar until dissolved, then stir in the limoncello and remove from heat

Soak the warm cupcakes:

Let them cool for 5 minutes in the pan, then brush the tops generously with the limoncello syrup

Make the buttercream:

Beat the butter until creamy, then gradually beat in the powdered sugar, lemon zest, and salt, followed by the limoncello and lemon juice

Frost and serve:

Pipe or spread the buttercream onto the completely cooled cupcakes and add extra zest on top if you like

Save Pin

These became the thing I brought to every gathering one entire summer, and eventually friends stopped asking what I was bringing and started asking for the recipe instead.

Making The Syrup

The syrup looks simple but it is what transforms a regular cupcake into something that feels professionally made. I have learned to make it while the cupcakes are in the oven so it is ready to brush on the moment they come out.

Getting The Buttercream Right

Sift your powdered sugar even if you think you do not need to. One time I skipped this step and spent twenty minutes trying to beat out tiny lumps that refused to disappear.

Serving Suggestions

These work beautifully for brunch, dessert, or even as a sweet ending to a savory Italian dinner. The balance of sweet and tart makes them feel lighter than typical frosted cupcakes.

• Pair with prosecco if you are feeling fancy
• Keep them refrigerated if it is a hot day
• Make them a day ahead so the flavors really settle in

Save Pin

Every time I bite into one, I am back on that porch in July, lemon groves and ocean air somewhere in the distance.

Recipe FAQs

→ Can I make these without alcohol?

Yes, substitute the limoncello with an equal amount of freshly squeezed lemon juice in both the batter and buttercream for a non-alcoholic version that still delivers bright lemon flavor.

→ How should I store these cupcakes?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though bring to room temperature before serving for the best texture and flavor.

→ Can I freeze limoncello cupcakes?

Freeze unfrosted cupcakes wrapped tightly for up to 3 months. Thaw overnight at room temperature before adding the buttercream frosting. The syrup can be made ahead and stored in the refrigerator.

→ What type of limoncello works best?

A high-quality Italian limoncello made from Sorrento lemons provides the most authentic flavor. Look for brands that use natural lemon essence rather than artificial coloring for the brightest taste.

→ Can I make these as a full cake instead?

Yes, bake the batter in two 8-inch round cake pans for 25-30 minutes. Brush the syrup over both layers, then assemble with the buttercream between and on top for an elegant layer cake.