Limoncello cupcakes are a bright and zesty treat that brings the refreshing flavor of Italian Limoncello liqueur into a delightful dessert.
These cupcakes are light, moist, and infused with the vibrant citrus taste of lemon, both in the cake and in the frosting.
Topped with a creamy Limoncello frosting and garnished with a small lemon wedge and a sprinkle of lemon zest, these cupcakes are as beautiful as they are delicious.
They’re perfect for family gatherings or any occasion where you want to impress with a touch of elegance!
- Prep Time: 46 minutes
- Cook Time: 18-20 minutes
- Total Time: 1 hour, 6 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup Limoncello liqueur
- 1/2 cup milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons Limoncello liqueur
- 1 teaspoon vanilla extract
- Zest of 1 lemon (plus more for garnish)
- Small lemon wedges
- Extra lemon zest
Instructions
- Preheat the oven and prepare the cupcake pan (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients (5 minutes):
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar (5 minutes):
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and flavorings (3 minutes):
- Add the eggs one at a time, beating well after each addition.
- Stir in the Limoncello, milk, lemon zest, and vanilla extract until well combined.
- Combine the wet and dry ingredients (3 minutes):
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Bake the cupcakes (18-20 minutes):
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Limoncello frosting (10 minutes):
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the Limoncello and vanilla extract, and beat until the frosting is light and fluffy.
- Mix in the lemon zest for extra citrus flavor.
- Frost and garnish the cupcakes (10 minutes):
- Once the cupcakes are completely cool, frost them generously with the Limoncello frosting.
- Garnish each cupcake with a small lemon wedge and a sprinkle of extra lemon zest.
- Serve:
- Serve the limoncello cupcakes at room temperature, and enjoy the refreshing burst of lemon flavor!
Notes
For an even more intense lemon flavor, you can brush the tops of the cupcakes with a little extra Limoncello before frosting them.
These cupcakes are perfect for a summer party, bridal shower, or any occasion that calls for something light and refreshing.
The combination of sweet, tart, and creamy makes these limoncello cupcakes a delightful treat that’s sure to impress!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
