Limoncello Cupcakes Lemon Buttercream (Printable)
Light, zesty cupcakes infused with Italian limoncello and topped with tangy lemon buttercream. Perfect for summer gatherings.
# 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 Steps:
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 - Mix 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 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 Pointers:
01 -
- The limoncello syrup soaks into the warm cupcakes, creating these incredible pockets of bright citrus flavor that catch you by surprise
- They are forgiving and elegant simultaneously, the kind of dessert that makes people think you spent hours when you really did not
02 -
- The syrup step might feel unnecessary but it is what transforms these from good cupcakes into something that feels like a special occasion
- Make sure your cupcakes are genuinely cool before frosting, or the buttercream will slide off in sad little puddles
03 -
- If you want to make these non alcoholic, substitute lemon juice for the limoncello in equal amounts, though you will lose that subtle floral note
- Room temperature ingredients are not just a suggestion, they are chemistry that affects how your batter comes together