Description
These delightful Limoncello Cupcakes feature a moist lemon-infused cake topped with a bright, tangy limoncello cream cheese frosting. It’s like a taste of the Italian Amalfi Coast in every bite.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- ¼ cup (60ml) limoncello, room temperature
- 1 tablespoon lemon zest
- For the Limoncello Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2–4 tablespoons (30-60ml) limoncello (to taste)
- 1 teaspoon lemon zest
- Optional: extra lemon zest or thin lemon slices for garnish
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-5 mins). Beat in eggs one at a time, then mix in lemon zest. Gradually add dry ingredients in 3 additions, alternating with milk and limoncello, mixing on low speed just until combined. Do not overmix.
- Bake Cupcakes: Divide batter evenly among liners, filling each 2/3 full. Bake for 18-22 minutes, or until a wooden skewer comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make Limoncello Cream Cheese Frosting: In a large bowl with an electric mixer, beat softened cream cheese and softened butter until smooth and creamy (2-3 mins). Gradually add sifted powdered sugar, then beat in limoncello and lemon zest until light and fluffy. Adjust limoncello for desired flavor/consistency.
- Assemble Cupcakes: Once cupcakes are completely cool, pipe or spread frosting generously on each. Garnish with extra lemon zest or lemon slices, if desired.
- Serve and Store: Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best flavor.
- Prep Time: 25 mins
- Cook Time: 20 mins