Limoncello Cupcakes with Lemon Frosting (Printable)
Zesty lemon treats with Italian liqueur and creamy frosting for warm weather celebrations
# What You'll Need:
→ Cupcake Batter
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tablespoons fresh lemon zest
08 - ¼ cup fresh lemon juice
09 - ¼ cup Limoncello liqueur
10 - ½ cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ Limoncello Frosting
12 - ½ cup unsalted butter, softened
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 It:
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 blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, Limoncello, and vanilla extract until combined.
05 - Add dry ingredients in three alternating portions with milk, beginning and ending with dry mixture. Mix only until just incorporated to prevent tough texture.
06 - Distribute batter evenly among prepared liners, filling each approximately two-thirds full.
07 - Bake for 18–20 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually incorporate powdered sugar until smooth. Add Limoncello, lemon juice, lemon zest, and salt. Beat until light and fluffy, 2–3 minutes.
09 - Once cupcakes are completely cooled, frost with Limoncello frosting. Garnish with additional lemon zest if desired.
# Expert Suggestions:
01 -
- The cupcake texture is incredibly light while still staying moist for days thanks to the Limoncello soaking into every crumb
- That bright lemon flavor hits first, followed by this gorgeous buttery sweetness from the frosting that makes people immediately ask for seconds
02 -
- Room temperature ingredients are not a suggestion, cold butter or eggs will give you dense cupcakes every single time
- Overmixing after adding flour creates tough, rubbery texture, the moment flour disappears stop mixing
03 -
- Zest your lemons before juicing them, trying to zest a squeezed lemon is frustrating and inefficient
- If your frosting is too stiff, add Limoncello one teaspoon at a time until it reaches spreading consistency