Limoncello Cupcakes with Zest

Name: Limoncello Cupcakes with Zest
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; ¼ cup limoncello; 2 teaspoons baking powder; 1 teaspoon lemon zest; ¼ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup limoncello; 2 tablespoons lemon zest; 1 tablespoon lemon juice

Highlighted under: Homemade Sweets Recipes

When I first set out to create a limoncello-infused treat, I never imagined the outcome would be this delightful. The zesty brightness of fresh lemons combined with the smooth sweetness of limoncello creates a cupcake that's both refreshing and indulgent. By incorporating zest into both the batter and frosting, I found the perfect balance of flavor. These cupcakes have quickly become a favorite at gatherings, effortlessly transporting everyone to the sunny coasts of Italy with every bite. Perfect for any occasion!

Created by

Anna Johnson

Last updated on 2026-01-30T04:45:28.300Z

Creating these limoncello cupcakes was both a challenge and a joy. I spent a sunny afternoon experimenting with different combinations of ingredients, ultimately landing on the perfect blend of flour, sugar, and zest. I realized that letting the batter rest allowed the flavors to meld beautifully, providing a deeper citrus essence.

As I decorated the finished cupcakes, using a piping bag for the frosting, I was thrilled with the outcome. The combination of limoncello and lemon zest not only brightened the flavor but also showcased my commitment to using fresh ingredients. Each bite is a testament to the love put into baking!

Why You Will Love These Cupcakes
Bright and zesty flavor that awakens your senses
Moist texture that pairs perfectly with a creamy frosting
Elegant presentation ideal for special occasions

Perfecting the Cupcake Texture

Achieving the ideal cupcake texture is crucial for any successful bake, and it starts with the creaming method. When you cream together the softened butter and sugar, make sure to do this for at least 3-5 minutes until it becomes light and fluffy. This process incorporates air into the mixture, which contributes to a lighter, airier cupcake. If your butter isn't soft enough, you risk a denser texture, so take the time to let it sit at room temperature.

Another important tip is to add your dry ingredients gradually. This method not only helps prevent overmixing, which can lead to tough cupcakes, but it also ensures an even distribution of the baking powder and salt. I like to sift my dry ingredients together; this additional step breaks up any lumps in the flour and ensures a consistent mix throughout the batter.

Frosting Tips for Success

When preparing your frosting, ensure that your butter is adequately softened to room temperature to achieve a creamy consistency. This can take about 30 minutes out of the fridge. Beat the butter until it looks pale and fluffy before adding in the powdered sugar; this will yield a smoother frosting with fewer lumps. If your frosting feels too thick after adding powdered sugar, a splash of milk or additional limoncello can help achieve the desired spreadability.

To create a lovely presentation, consider the piping tools you use. A large round or star tip can add beautiful texture to your frosting. As you frost your cupcakes, start from the outer edge and work your way inward in a spiral motion. This technique not only looks professional but also ensures an even distribution of frosting across the cupcake.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
¼ cup limoncello
2 teaspoons baking powder
1 teaspoon lemon zest
¼ teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup limoncello
2 tablespoons lemon zest
1 tablespoon lemon juice

Instructions

Steps

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and limoncello, then add the lemon zest.

Mix Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, taking care not to overmix. Once combined, let it rest for 10 minutes.

Bake the Cupcakes

Spoon the batter into lined cupcake tins, filling them about two-thirds full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter on medium speed until creamy. Gradually add in the powdered sugar, then mix in the limoncello, lemon zest, and lemon juice until smooth and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the limoncello frosting using a piping bag or knife. Garnish with additional lemon zest if desired.

Enjoy!

Pro Tips

For extra zing, consider adding lemon curd filling to the center of each cupcake before frosting. These cupcakes can be made a day ahead
simply store them in an airtight container to maintain freshness.

Storing and Serving Your Cupcakes

These limoncello cupcakes can be stored in an airtight container at room temperature for up to three days, making them a convenient option for gatherings. If you need to keep them longer, consider refrigerating them for up to a week. Be sure to let them come to room temperature before serving, as this enhances their flavor and texture. For longer storage, individually freeze the frosted cupcakes in an airtight container, where they can last for up to two months.

For a refreshing twist, try serving these cupcakes alongside fresh berries or a scoop of lemon sorbet. The bright flavors complement each other beautifully, creating a well-rounded dessert experience. You can also create a cupcake platter by mixing in other flavors, such as chocolate or vanilla, to accommodate a variety of tastes at your gathering.

Ingredient Substitutions and Variations

If you're looking for a non-alcoholic version, you can replace the limoncello with lemonade or lemon juice mixed with a bit of water. This swap will provide the necessary citrus flavor without the alcohol. For those who prefer a dairy-free option, substitute unsweetened almond milk or oat milk in place of whole milk and use dairy-free butter for the frosting.

To change things up, consider adding poppy seeds to the batter for a delightful crunch and subtle flavor enhancement. Alternatively, a sprinkle of vibrant edible flowers on top of your frosted cupcakes can elevate their visual appeal, making them an excellent centerpiece for a celebration.

Questions About Recipes

→ Can I substitute limoncello with another liquid?

Yes, you can use lemon juice mixed with a bit of sugar as a substitute for limoncello.

→ How should I store the cupcakes?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw before frosting and serving.

→ Is there a non-alcoholic version of this recipe?

Certainly! You can omit the limoncello and replace it with additional lemon juice and some extra sugar to sweeten.