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Limoncello Cupcakes with Limoncello Buttercream


Makes 20 cupcakes



  •     3/4 cup butter
  •     3 eggs
  •     1-3/4 cups all-purpose flour
  •     1 teaspoon baking powder
  •     1/4 teaspoon baking soda
  •     1/4 teaspoon salt
  •     2/3 cup milk
  •     1/4 cup limoncello
  •     1-1/2 cups sugar
  •     1 tablespoon finely shredded lemon peel
  •     1 recipe for Limoncello Buttercream


Step 1: Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups.

Step 2: In a medium bowl stir together flour, baking powder, baking soda, and salt.

Step 3: In a 2-cup glass measuring cup combine milk and limoncello; set aside.
Step 4: Preheat oven to 350 degrees F.

Step 5: In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

Step 6: Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Step 7: Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Step 8: Up to 1 hour before serving, generously spread or pipe frosting on each cupcake.

Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

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