Limoncello Cupcakes with Lemon Frosting (Print Version)

Moist lemon cupcakes infused with Limoncello, topped with creamy frosting

# What You Need:

→ 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
08 - ¼ cup fresh lemon juice
09 - ¼ cup Limoncello liqueur
10 - ½ cup whole milk, room temperature
11 - 1 tsp vanilla extract

→ 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

# Directions:

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 until well blended.
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 until incorporated.
05 - Add dry ingredients in three parts, alternating with milk, beginning and ending with 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. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add Limoncello, lemon juice, lemon zest, and salt, beat until light and fluffy for 2-3 minutes.
09 - Once cupcakes are completely cool, frost with Limoncello frosting. Decorate with extra lemon zest if desired.

# Expert Tips:

01 -
  • The cupcake itself is incredibly moist with just the right hint of lemon brightness
  • That Limoncello frosting is like eating a cloud that spent time on the Amalfi Coast
  • They look impressive but come together in under an hour
02 -
  • Room temperature ingredients are not optional here cold ingredients will not properly incorporate
  • Do not overmix the batter or your cupcakes will be tough instead of tender
  • Cupcakes must be completely cool before frosting or it will melt right off
03 -
  • Zest your lemons before juicing them much easier that way
  • Invest the time to properly cream the butter and sugar it makes all the difference

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