Why You’ll Love This Recipe

I find these cupcakes to be a harmonious blend of tart and sweet, offering a burst of lemony freshness in every bite. The incorporation of limoncello not only enhances the citrus flavor but also adds a sophisticated twist. The creamy frosting complements the tender cake, making them an irresistible treat for lemon enthusiasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Large eggs
Limoncello liqueur
Buttermilk
Fresh lemon juice
Lemon zest

For the Lemon Curd Filling:

Fresh lemon juice
Lemon zest
Granulated sugar
Large egg
Egg yolk

For the Limoncello Cream Cheese Frosting:

Unsalted butter, softened
Cream cheese, softened
Limoncello liqueur
Powdered sugar, sifted

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate bowl, I cream the butter and cream cheese until smooth, then add the sugar and beat until light and fluffy.
I add the eggs one at a time, mixing well after each addition, followed by the limoncello.
Alternating, I add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. I then mix in the lemon juice and zest.
I divide the batter evenly among the cupcake liners and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes cool, I prepare the lemon curd by combining lemon juice, zest, sugar, egg, and egg yolk in a saucepan over medium heat, stirring constantly until thickened. I then let it cool completely.
For the frosting, I beat the butter and cream cheese until smooth, add the limoncello, and gradually mix in the powdered sugar until the desired consistency is achieved.
Once the cupcakes are cool, I use a small knife to cut out a hole in the center of each cupcake, fill it with lemon curd, and replace the top.
I frost the cupcakes with the limoncello cream cheese frosting and garnish as desired.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Variations

Mascarpone Frosting: I sometimes substitute cream cheese with mascarpone for a lighter, Italian-inspired frosting.
Berry Garnish: Topping the cupcakes with fresh berries adds a burst of color and complements the lemon flavor.
Limoncello Syrup: Brushing the baked cupcakes with a limoncello syrup enhances the moisture and intensifies the citrus taste.

Storage/Reheating

Storage: I store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze the unfrosted cupcakes for up to 2 months. When ready to serve, I thaw them at room temperature and frost as desired.

FAQs

Can I make these cupcakes without alcohol?

Yes, I replace the limoncello with additional lemon juice or lemon extract to maintain the citrus flavor without the alcohol content.

Is it necessary to fill the cupcakes with lemon curd?

While not essential, I find that the lemon curd adds a delightful tangy surprise that elevates the overall flavor profile.

Can I use store-bought lemon curd?

Absolutely. I use high-quality store-bought lemon curd when short on time, ensuring a delicious result.

How do I prevent the frosting from being too runny?

I ensure the cream cheese and butter are at the right temperature and gradually add the powdered sugar until the frosting reaches the desired consistency.

Can I make mini cupcakes with this recipe?

Yes, I adjust the baking time to 10–12 minutes for mini cupcakes, checking for doneness with a toothpick.

Conclusion

Limoncello Cupcakes are a delightful treat that combines the bright flavors of lemon with the richness of cream cheese frosting. I find them perfect for special occasions or whenever I crave a refreshing dessert. Their elegant appearance and zesty taste never fail to impress.

Limoncello Cupcakes