Limoncello Cupcakes with Lemon Buttercream (Printable)
Zesty Italian lemon liqueur cupcakes with tangy 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
# Directions:
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 until a toothpick inserted in center comes out clean.
08 - Combine water and sugar in a small saucepan. Bring to a 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 additional lemon zest if desired.
# Expert Hints:
01 -
- The buttercream alone is worth the effort, it is impossibly smooth and has this sophisticated grown up lemon flavor that kids somehow still adore
- These cupcakes stay moist for days thanks to that limoncello syrup soak, which means you can make them ahead for parties without stress
02 -
- Overbeating the batter after adding flour will make these cupcakes tough, so stop as soon as the dry ingredients disappear
- Let the cupcakes cool completely before frosting or the buttercream will melt right off and you will have a sad, sliding situation
03 -
- Zest your lemons before juicing them, because it is nearly impossible to zest a squeezed lemon
- Room temperature ingredients prevent curdling and help everything blend into that silky smooth batter