Limoncello Cupcakes with Lemon Frosting (Printable)
Zesty lemon cupcakes infused with Limoncello liqueur and topped with creamy frosting. Ideal for warm weather entertaining.
# Ingredient List:
→ 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:
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 combined.
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 incorporated.
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, about 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 texture is incredibly light while still feeling substantial and satisfying
- That double lemon flavor makes everyone think you spent hours perfecting it
02 -
- Room temperature ingredients are absolutely critical for proper texture and emulsification
- Overmixing once flour is added will make cupcakes tough instead of tender
03 -
- Let the frosted cupcakes sit for an hour before serving so flavors can meld together
- For a non-alcoholic version, replace Limoncello with extra lemon juice and a drop of almond extract