Limoncello Cupcakes with Lemon Buttercream (Printable)
Light and zesty cupcakes infused with Italian limoncello and topped with tangy lemon buttercream frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/4 cup limoncello liqueur
08 - 1/4 cup whole milk
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Limoncello Syrup
12 - 1/4 cup water
13 - 1/4 cup granulated sugar
14 - 2 tablespoons limoncello liqueur
→ Lemon Limoncello Buttercream
15 - 1/2 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 2 tablespoons limoncello liqueur
18 - 1 tablespoon freshly squeezed lemon juice
19 - 1 teaspoon finely grated lemon zest
20 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - Combine limoncello, milk, and lemon juice in a small bowl.
06 - Add flour mixture to creamed mixture in three additions, alternating with limoncello-milk mixture, beginning and ending with flour. Mix until just combined.
07 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean.
08 - Combine water and sugar in a small saucepan. Bring to simmer, stirring until sugar dissolves. Remove from heat and stir in limoncello.
09 - Let cupcakes cool 5 minutes in pan. Brush tops with limoncello syrup. Transfer to wire rack to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, lemon zest, and salt. Beat in limoncello and lemon juice until smooth and fluffy.
11 - Pipe or spread buttercream onto cooled cupcakes. Garnish with extra lemon zest if desired.
# Expert Tips:
01 -
- These cupcakes capture the essence of Italian summer in every single bite
- The limoncello syrup keeps them incredibly moist for days
02 -
- Room temperature ingredients are absolutely critical or your batter might curdle
- Let the cupcakes cool completely before frosting or the buttercream will melt right off
03 -
- Use a microplane for the zest to avoid getting any bitter white pith
- Don't overmix the batter once you add the flour or your cupcakes will be tough