Lemon Limoncello Cupcakes (Printable)
Light cupcakes infused with zesty lemon and Limoncello, topped with creamy frosting
# What You'll Need:
→ For the 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
→ For the 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 Make It:
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 Tips:
01 -
- The lemon flavor is bright and authentic not artificial or overly sweet
- Frosting has the perfect consistency for piping or spreading
02 -
- Room temperature ingredients prevent curdling and ensure even baking
- Overmixing develops gluten making cupcakes tough instead of tender
03 -
- Zest your lemons before juicing them to make the process easier
- Sift powdered sugar twice for absolutely smooth frosting