Limoncello Cream Cupcakes
Brighten up your dessert table with these indulgent Limoncello Cream Cupcakes—a luscious blend of zesty lemon and creamy decadence! Perfectly moist and tender, these cupcakes are infused with a splash of limoncello liqueur and a hint of fresh lemon zest, giving them a bold citrus flavor that’s balanced by a dreamy whipped limoncello frosting. Each bite offers a melt-in-your-mouth texture, thanks to the rich combination of unsalted butter and whole milk in the batter. Topped with a swirl of airy cream and a sprinkle of vibrant lemon zest, these cupcakes are both sophisticated and refreshing, making them an ideal treat for parties, brunches, or any occasion that calls for a touch of sunshine. With a quick prep time and exquisite presentation, these limoncello cupcakes are destined to steal the spotlight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Limoncello liqueur
- 1 tablespoon Lemon zest
- 0.5 cups Whole milk
- 0.75 cups Heavy cream
- 1.5 cups Powdered sugar
- 2 tablespoons Limoncello (for frosting)
- 1 teaspoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Then mix in the vanilla extract, limoncello, and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form.
Gradually add the powdered sugar, one tablespoon at a time, and continue to whip until stiff peaks form.
Gently fold in the limoncello until fully incorporated. Be careful not to overmix.
Once the cupcakes are completely cool, use a piping bag to frost them with the limoncello cream.
Garnish each cupcake with a sprinkling of lemon zest for a bright, zesty finish.
Serve immediately or refrigerate until ready to enjoy!
Nutrition Facts
Calories |
4090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 565.4 g | 206% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 416.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
