Limoncello Cupcakes with Lemon Buttercream (Print version)
Light, zesty cupcakes infused with Italian limoncello and topped with tangy lemon buttercream. 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
# Method:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, 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 - In a small saucepan, combine water and sugar. 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 a little extra lemon zest, if desired.
# Expert advice:
01 -
- The limoncello keeps the cupcakes incredibly moist without making them dense or heavy
- That syrup soak creates layers of flavor that develop even more overnight
- The buttercream strikes the perfect balance between sweet and tangy
02 -
- Don't skip cooling the cupcakes in the pan for 5 minutes before brushing with syrup
- Room temperature ingredients prevent the batter from curdling and ensure even baking
- The syrup soak works best when cupcakes are still warm but not hot to the touch
03 -
- Zest your lemons before juicing them so the oils stay fresh and potent
- Use a pastry brush for the syrup step to ensure even coverage