Limoncello Cupcakes (Printable)

Zesty lemon cupcakes infused with Limoncello liqueur, topped with creamy frosting for refreshing treats.

# 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.
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 for 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 crumb stays incredibly moist for days thanks to the liquor
  • That bright lemon flavor cuts through richness perfectly
  • They look stunning on a dessert table with minimal effort
02 -
  • Overmixing the batter creates tough dense cupcakes so stop as soon as flour disappears
  • Completely cool cupcakes before frosting or it will melt right off
  • The alcohol mostly bakes out but some flavor remains
03 -
  • Zest your lemons before cutting them for juicing to avoid losing those precious oils
  • Bring all ingredients to room temperature before starting for the smoothest batter

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