Saturday, July 20 2024

Each cupcake is a perfect mix of sweet and tart, infused with the delicious flavor of Limoncello liqueur.

Whether you are celebrating a special occasion or simply treating yourself, these cupcakes are sure to transport you to the picturesque Italian Riviera.

Let’s embark on a culinary journey that promises to be as refreshing as it is decadent.



Servings: 12 cupcakes
Cupcake Batter:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream or 1/2 cup of Greek yogurt
  • 1/4 cup Limoncello liqueur
  • Zest of 1 lemon
Limoncello Syrup:
  • 1/3 cup Limoncello liqueur
  • 1/4 cup powdered sugar
Limoncello Frosting:
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 2 tbsp Limoncello liqueur
  • 2 tbsp milk or a non-dairy milk alternative
  • Zest of 1 lemon
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and Limoncello, starting and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cupcakes are baking, make the Limoncello syrup by whisking together Limoncello and powdered sugar until smooth.
  8. Once the cupcakes are done, allow them to cool for 5 minutes, then brush the tops with the Limoncello syrup. Let them cool completely.
  9. For the frosting, beat the butter until creamy. Gradually add powdered sugar, Limoncello, and milk, beating until smooth. If the frosting is too thick, add more milk, 1 tsp at a time, until desired consistency is reached. Mix in lemon zest.
  10. Pipe the frosting onto the cooled cupcakes and garnish with a small twist of lemon zest or a thin slice of lemon.
  11. Serve and savor the delightful combination of sweet and zesty flavors in these Limoncello Cupcakes.
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