Description
Bake the best Limoncello Cupcakes with this easy, step-by-step recipe. Enjoy an unforgettable flavor of bright lemon and tender crumb.
Ingredients
- 1 ½ cups (190g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup (113g) Unsalted Butter, softened
- 2 tbsp Limoncello
- 1 tbsp Fresh Lemon Zest
- ½ cup (120ml) Buttermilk, room temperature
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- For the Limoncello Frosting:
- 1 cup (226g) Unsalted Butter, softened
- 4 cups (480g) Powdered Sugar, sifted
- 3–4 tbsp Limoncello (to taste and consistency)
- ½ tsp Vanilla Extract
- Pinch of Salt
Instructions
- 1. Prepare Oven & Muffin Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2. Whisk Dry Ingredients: In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- 3. Cream Butter & Zest: In a large bowl, beat softened butter with lemon zest until light and fluffy (2-3 mins).
- 4. Add Wet Ingredients: Beat in eggs one at a time, then limoncello and vanilla extract until just combined.
- 5. Combine Batter: Gradually add dry ingredients alternately with buttermilk to the wet ingredients, starting and ending with dry. Mix on low speed until just combined; do not overmix.
- 6. Bake Cupcakes: Fill muffin cups 2/3 full. Bake for 18-22 minutes, or until a wooden skewer comes out clean.
- 7. Cool: Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- 8. Make Frosting: Beat softened butter until creamy. Add powdered sugar gradually, alternating with limoncello and vanilla, until light and fluffy. Add a pinch of salt.
- 9. Frost & Serve: Once cupcakes are completely cool, frost as desired and garnish with extra lemon zest or fresh berries.
- Prep Time: 20 mins
- Cook Time: 20 mins