Limoncello Cupcakes with Lemon Buttercream

My cousin brought back a bottle of authentic limoncello from the Amalfi coast last summer, and I spent weeks figuring out how to bake it into something special. These cupcakes became the answer, and now they're the most requested treat at every family gathering. There's something magical about that bright, citrusy liqueur flavor woven through a tender crumb.

I made these for my friend's rooftop birthday party in July, and everyone kept asking what made them taste so bright. Watching people's faces light up when that first hint of limoncello hit their tongue was the best feeling. Now they're my go-to whenever I need something that feels fancy but comes together easily.

Ingredients

• All-purpose flour: The foundation for a tender, light crumb that can hold up to the moisture from the limoncello soak
• Baking powder: Gives these cupcakes their lift and ensures they rise evenly without spreading too much
• Unsalted butter: Starting with room temperature butter is crucial for proper aeration and a fluffy texture
• Granulated sugar: Sweetens while also helping create that perfect golden crust on the cupcakes
• Eggs: Room temperature eggs emulsify better and create a more stable batter structure
• Limoncello liqueur: The star ingredient that adds authentic Italian lemon flavor and natural sweetness
• Whole milk: Balances the acidity of the lemon and creates a tender, delicate crumb
• Fresh lemon juice: Cuts through the richness and enhances the bright citrus notes throughout
• Lemon zest: Packs the essential oils that carry intense lemon flavor straight into every bite
• Vanilla extract: Rounds out the sharp citrus and adds warmth to the background notes
• Water: Creates the simple syrup base that will carry limoncello flavor into the warm cupcakes
• Powdered sugar: Sifting prevents lumps and ensures the buttercream is silky smooth
• Salt: Just a pinch enhances all the flavors and keeps the buttercream from tasting too sweet

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line your 12-cup muffin tin with paper liners while the butter comes to room temperature

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl, then set it aside while you work on the wet ingredients

Cream the butter and sugar:

Beat them on medium speed for 2 to 3 minutes until the mixture is pale and fluffy, scraping the bowl once

Add the eggs:

Drop them in one at a time, beating well after each one, then mix in the lemon zest and vanilla extract

Mix the liquids together:

Combine limoncello, milk, and lemon juice in a small measuring cup

Build the batter:

Add flour mixture in three additions, alternating with the limoncello-milk mixture, starting and ending with flour

Bake the cupcakes:

Divide batter evenly among liners and bake for 18 to 20 minutes until a toothpick comes out clean

Make the limoncello syrup:

Simmer water and sugar until dissolved, remove from heat, and stir in limoncello

Soak the warm cupcakes:

Let them cool 5 minutes in the pan, then brush generously with syrup before transferring to a rack

Prepare the buttercream:

Beat butter until creamy, gradually add powdered sugar with lemon zest and salt, then beat in limoncello and lemon juice

Frost and serve:

Pipe or spread the buttercream onto cooled cupcakes and garnish with extra lemon zest

Save

My sister confessed she ate three of these the first time I made them, claiming she was just quality control. Now every time she visits, there's an unspoken understanding that a batch of limoncello cupcakes will be waiting.

Making Ahead

I've learned these actually taste better on day two when the limoncello has time to really settle into the crumb. Store unfrosted cupcakes in an airtight container and frost the day you plan to serve them.

Frosting Like A Pro

If piping feels intimidating, use an offset spatula to create simple swirls, or go for the rustic look and just dollop it on generously. Imperfect frosting still tastes incredible on these cupcakes.

Serving Suggestions

These shine brightest at outdoor gatherings when the weather warms up. The light, refreshing nature makes them perfect after a heavy meal or as part of a dessert spread.

• Pair with espresso or cappuccino for an Italian-inspired finish
• Serve alongside fresh berries to highlight the citrus notes
• A small glass of prosecco turns these into an elegant dessert course

Save

These cupcakes have become my signature for a reason. They're sunshine in paper form, guaranteed to make anyone smile.

Recipe FAQs

→ Can I make these cupcakes without alcohol?

Yes, substitute limoncello with an equal amount of fresh lemon juice in both the cupcakes, syrup, and buttercream. The flavor will be more tart and less complex but still delicious.

→ How should I store these cupcakes?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, though bring to room temperature before serving for the best texture and flavor.

→ Can I freeze limoncello cupcakes?

Freeze unfrosted cupcakes wrapped tightly for up to 3 months. Thaw overnight at room temperature before brushing with syrup and adding buttercream frosting.

→ What makes these cupcakes distinctly Italian?

Limoncello is a traditional Italian lemon liqueur from the Amalfi Coast and Sicily. Using it in both the batter and frosting infuses these cupcakes with authentic Italian citrus flavor.

→ Why brush the cupcakes with syrup?

The limoncello syrup adds moisture and intensifies the lemon flavor while the cupcakes are still warm, creating a more tender crumb and ensuring the citrus flavor permeates every bite.

→ Can I use bottled lemon juice?

Freshly squeezed lemon juice is recommended for the best flavor. Bottled juice can taste artificial and may affect the bright, fresh taste that makes these cupcakes special.