Limoncello Cupcakes with Lemon Buttercream (Printer-friendly)
Zesty cupcakes infused with Italian limoncello and topped with tangy lemon buttercream. A refreshing dessert perfect for summer.
# 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 Make It:
01 - Preheat the 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 the butter and sugar together 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 the creamed mixture in three additions, alternating with the limoncello-milk mixture, beginning and ending with flour. Mix until just combined.
07 - Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
08 - While cupcakes bake, 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 the pan. Brush tops with the limoncello syrup. Transfer to a 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 the buttercream onto cooled cupcakes. Garnish with extra lemon zest if desired.
# Expert Tips:
01 -
- The triple lemon threat gives you bright flavor in every single bite and layer
- That limoncello syrup keeps the cupcakes incredibly moist for days
02 -
- Let those cupcakes cool in the pan for exactly 5 minutes before brushing with syrup
- Room temperature ingredients are the difference between fluffy cupcakes and dense disappointment
03 -
- Use a microplane for the finest zest and avoid the bitter white pith entirely
- Brush the syrup over the cupcakes while they're still slightly warm for maximum absorption