Limoncello Cupcakes with Lemon Buttercream (Printable)
Zesty limoncello-infused treats with tangy lemon buttercream frosting, perfect for summer entertaining.
# Ingredient List:
→ 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, or until a toothpick inserted in center comes out clean.
08 - Combine water and sugar in 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 -
- The syrup soaks into the warm cupcakes while they cool, creating pockets of intense lemon flavor that feel like eating sunshine
- Limoncello adds floral notes that fresh lemon alone cannot achieve, making these taste like they came from an Italian bakery
02 -
- Brush the syrup onto the cupcakes while they are still warm in the pan, because the heat helps it absorb evenly into the crumb
- Do not skip sifting the powdered sugar for the buttercream, or you will end up with lumpy frosting no matter how long you beat it
03 -
- Use a pastry brush for the syrup step, because pouring it directly will make the cupcakes soggy in spots
- Grate your lemon zest before you juice the lemons, or you will struggle to get enough zest without the fruit slipping