Limoncello cupcake
- Vegetarian
- Energy Kcal 373
- Carbohydrates g 33.1
- of which sugars g 25.5
- Protein g 4.1
- Fats g 24.4
- of which saturated fat g 13.34
- Fiber g 0.4
- Cholesterol mg 230
- Sodium mg 118
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Cupcake al limoncello is, to be honest, a really good mix of classic American baking with that little splash of Italian flair. Inspired by the beautiful Amalfi Coast, these limoncello cupcakes really pop with their bright yellow hue and zesty flavor—thanks to real lemon juice and the famous limoncello liqueur, a staple in Southern Italy. I mean, every bite, the citrus notes just pop out. The cake is light and moist, melting in your mouth, while the buttercream frosting—infused with lemon zest and more of that sweet, boozy limoncello—can't go wrong. The result? A perfect balance: sweet, tangy, and full of the sunny vibes you'd expect from Mediterranean lemons. Sprinkle some colorful decorations on top for a playful touch. They’re as cheerful to look at as they are to eat—seriously good.
Whether you're enjoying them with an afternoon coffee or after a hearty meal, these Italian lemon desserts pretty much fit in anywhere. You know, people often say that in places like Sorrento or the Amalfi Coast, the lemons are really, really fragrant and vivid. Which is great when you use limoncello in desserts. Cupcakes started as an American creation, but adding limoncello and lemon zest turns them into something special—like lemon cupcakes with a grown-up twist. And the limoncello frosting? It adds a creamy richness that makes each bite feel super indulgent. Chill them a bit to let the flavors settle—trust me, you'll love it. These aren't just any lemon cupcakes; they're a nod to the sunny days along the Italian coast, all wrapped up in a cute little cake. Perfect for brightening up any occasion, these limoncello-infused desserts bring a touch of Italian sunshine to your table, offering a delicious reason to savor dessert even on a regular afternoon. So next time you’re looking to spice up your dessert game, these cupcakes are just the ticket to bring that fresh, citrusy charm into your home. And here's the thing, they’re so, so tasty.
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INGREDIENTS
- Ingredients for 12 Cupcakes
- Type 00 flour 1 cup (120 g)
- Sugar 0.6 cup (120 g)
- Butter ½ cup (120 g) - soft
- Eggs 2 - medium
- Lemon peel 1
- Baking powder 1 bag
- Fine salt 1 pinch
- For the Buttercream
- Butter ¾ cup (175 g) - at room temperature
- Sugar 0.67 cup (150 g)
- Limoncello 1.75 oz (50 g)
- Lemon peel 2
- Egg yolks 6
- Water 3 ½ tbsp (50 ml)
- For Garnishing
- Colored sprinkles to taste
How to prepare Limoncello cupcake
To prepare the limoncello cupcakes, start by sifting the flour and baking powder with a fine mesh sieve 1. Then, place the softened butter and sugar in a stand mixer 2; turn on the beaters to mix the ingredients (if you don't have a stand mixer, you can use an electric hand mixer). Add the grated zest of one untreated lemon to the batter 3 and continue mixing.
Add the 2 eggs, one at a time 4, then add a pinch of salt and finally the sifted flour with the baking powder, gradually using a spoon 5. Then remove the mixture from the stand mixer and mix with a spatula to combine the ingredients until you obtain a homogeneous batter 6.
Transfer the mixture into a piping bag 7. Then take a 12-muffin tray and line each mold with a paper liner. Pour the mixture into each liner 8, being careful not to exceed halfway 9, so that when baked, the cupcakes will reach the edge of the liners. Bake in a preheated static oven at 350°F for 20 minutes (320°F for 15 minutes if using a convection oven).
Once the cupcakes are baked, remove them from the mold and let them cool 10. In the meantime, continue with the buttercream preparation (you can also consult the buttercream procedure here). In a large saucepan, pour the water, then add the sugar 11. Now also pour in the limoncello 12 and stir.
Turn on the low heat and also add the peels of 2 whole lemons and continue stirring 13. When the sugar has dissolved, let the syrup boil without further stirring and check with a thermometer that it reaches 250°F 14. Then turn off the heat and strain the syrup obtained with a fine mesh sieve, collecting it in a small bowl 15.
In a stand mixer, place the egg yolks and start the beaters (if you don't have a stand mixer, you can use a large bowl and an electric hand mixer). Then add the hot syrup in a thin stream 16. Let the ingredients whip until completely cool 17. While the mixture cools, in a small bowl, work the cold but softened butter to make it creamy. Gradually incorporate the buttercream into the yolks with the syrup, continuing to mix with the beaters 18.
Transfer the smooth and homogeneous cream into a small bowl 19. If you are not using it immediately, place it in the fridge covered with plastic wrap until you decorate the cupcakes. Then unmold the cupcakes, put the buttercream in a piping bag with a star tip, and start decorating them with a swirl of cream 20. You can further garnish the limoncello cupcakes with colored sprinkles or other decorations of your choice 24. Store the limoncello cupcakes in the refrigerator until serving time!