Limoncello Cupcakes with Lemon Frosting (Print)

Light, moist cupcakes infused with zesty lemon and Limoncello liqueur, topped with a creamy frosting

# 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 Steps:

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 combined.
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 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, 2–3 minutes.
09 - Once cupcakes are completely cool, frost with Limoncello frosting. Decorate with extra lemon zest if desired.

# Expert Suggestions:

01 -
  • The texture is impossibly light, like eating a lemon scented cloud that somehow feels substantial enough to be satisfying
  • That Limoncello kick makes these feel sophisticated and special, perfect for moments when you want dessert to feel like an occasion
  • The frosting alone is worth the effort, creamy with just enough brightness to keep you coming back for another bite
02 -
  • Room temperature ingredients are not optional here, cold butter or eggs will create a curdled looking batter that never quite bakes up as light as you want
  • Let these cool completely before frosting, I once got impatient and ended up with frosting sliding right off onto the serving plate
  • The amount of Limoncello in the frosting is adjustable, start with less and add more until it tastes right to you
03 -
  • Use a microplane or zester for the lemon zest to get those beautiful tiny pieces without the bitter white pith
  • If you do not have limoncello, an equal amount of lemon syrup works for a non alcoholic version that still tastes bright and lovely

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