Lemon-Limoncello Cupcakes


These cupcakes have almost rendered me speechless. Trying to come up with the words to describe the incredible flavor experience that these provide is no small task. These lemon beauties topped off an Italian-themed meal (one that had begun with the Fontina-Stuffed Bacon-Wrapped Dates as an appetizer) and was the perfect clean-flavored dessert that I was looking for. There are three levels of lemon flavor in the cupcakes that combine to deliver the perfect balance of tart and sweet, and had people fighting over the last cupcake (seriously). The batter is flavored with lemon zest, lemon juice and a punch of limoncello; a tart lemon curd fills the inside of the cupcakes, and on top sits a sweet cream cheese frosting with the subtle tang of limoncello. These are simple and classy, a perfect dessert for a summer meal.


Although comprised of three separate steps, these cupcakes are simple to put together and not very time consuming. While the cupcakes are in the oven baking, the lemon curd can be made in less than 10 minutes. While the cupcakes and curd cool, make the frosting and then you are ready to assemble and serve! I tasted a spoonful of lemon curd before assembling the cupcakes and thought it might be a bit too tart, but was pleasantly surprised when I tasted the entire cupcake. The curd didn’t appear too tart at all, and was perfectly balanced by the cake and frosting. As you can see, I popped the finished cupcakes into an additional liner – Wilton Nut & Party Cups – for a prettier presentation.

If you want to make homemade limoncello, you can certainly do so, but plan ahead! Homemade recipes require 7 to 10 days of the lemon steeping in vodka before proceeding with the rest of the recipe. If you want to give it a go, you can find recipes here and here.


These cupcakes have been entered into Bake at 350’s Flavor of the Month event for August: PUCKER UP! Lemon, Lime or a combination. Head on over to check out the event, see what everyone baked up, and find out next month’s theme.

Bake at 350

1 year ago: Strawberry Pretzel Jello Squares
2 years ago: Black Bean Burgers

Lemon-Limoncello Cupcakes

Yield: 1 dozen

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes


For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon

For the lemon curd:
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk

For the cream cheese limoncello frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted


1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.

3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

(Adapted from Tartelette)

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308 Responses to “Lemon-Limoncello Cupcakes”

Comment Pages 1 2 3
  1. Katie on August 30, 2009 at 6:54 am

    Ack! I wish you posted these yesterday! Just made some lemon cupcakes yesterday and frankly, they turned out a little dull. Next time I’ll be trying this one out!

    Your presentation is amazing!

    Katie xox


  2. anncoo on August 30, 2009 at 6:55 am

    This is a beautiful cupcakes that I definitely like to try it out one day :)


  3. shelly (cookies and cups) on August 30, 2009 at 8:27 am

    AWESOME!!! And gorgeous pictures too!!


  4. BAKING is my ZeN on August 30, 2009 at 8:40 am

    Lemon…an absolute fav of mine. Great photos. A recipe keeper without a doubt.


  5. BigSis on August 30, 2009 at 9:38 am

    Those cupcakes look fabulous! Oh darn, an excuse to buy a bottle of limoncello!


  6. Theresa on August 30, 2009 at 10:15 am

    Fabulous. Now that’s a cupcake!!!!


  7. Heidi on August 30, 2009 at 11:20 am

    Wow!! They look too good to eat!


  8. Jade on August 30, 2009 at 11:59 am

    These look divine! I like that they are a clean flavored dessert. I will definelty try these.


  9. Avanika (Yumsilicious Bakes) on August 30, 2009 at 12:18 pm

    Yum yum! I love lemony desserts! The lemon curd and limoncello combination sounds threatening to my diet!! How I would love to have one of these right now!!!


  10. Danielle on August 30, 2009 at 1:24 pm

    Those look fantastic!


  11. Heidi on August 30, 2009 at 1:55 pm

    My family loves anything lemon. In fact, yesterday my 12 year old daughter and 10 year old son came to separately and requested a batch of lemon scones. I’m off to the kitchen to make them now, but next weekend I’ll wow them with your cupcakes!


  12. Katie on August 30, 2009 at 3:49 pm

    Those are SOO pretty!! And look so delicious!! :)


  13. Lindsey on August 30, 2009 at 5:08 pm

    You have done it once again, these look absolutely amazing!


  14. Beth on August 30, 2009 at 9:01 pm

    I tasted these on our visit to the Baker’s house, and she totally outdid herself. These were AMAZING to say the least!!


  15. bridget {bake at 350} on August 30, 2009 at 11:40 pm

    Oh wow, oh wow, oh wow, oh wow!!! Stunning photos and the cupcakes sound beyond amazing! Thank you for linking these to Flavor-of-the-Month! They are gorgeous!


  16. Divina on August 31, 2009 at 4:21 am

    I wish I can have a bite.


  17. Brianemone on August 31, 2009 at 8:02 am

    Those look fantastic.


  18. Pam on August 31, 2009 at 8:12 am

    mmmm! So Pretty!


  19. Alta on August 31, 2009 at 8:35 am

    Wow, so lovely!


  20. michelle on August 31, 2009 at 8:52 am

    I love your presentation- they look so wonderful! I’m bookmarking this to try next time I want lemon cupcakes.


  21. Andrea@WellnessNotes on August 31, 2009 at 8:57 am

    I love the picture! These cupcakes are beautiful! And the flavors sound amazing.


  22. Maria on August 31, 2009 at 9:31 am

    Fabulous cupcakes! Gorgeous photos as well!


  23. Krystle on August 31, 2009 at 9:42 am

    These look and sound delicious! I love all the different lemon flavors you got in one cupcake!


  24. Tracy @ Sugarcrafter on August 31, 2009 at 10:19 am

    Yum, these look absolutely amazing!!


  25. BethieofVA on August 31, 2009 at 10:30 am

    They are simply gorgeous. I adore lemon.


  26. Donna @ WayMoreHomemade on August 31, 2009 at 10:42 am

    Gorgeous. Beautiful. Fabulous.

    And the raspberry garnish is the perfect pop of color.

    I can’t wait to try them out.



  27. Lori @ RecipeGirl on August 31, 2009 at 10:46 am

    YUMMMMM!! Nothing much more to say, there but yum.


  28. Ann on August 31, 2009 at 11:56 am

    Ooooh. These look scrumpcious. Wish I had a bite right now. Love lemon. Definitely going to try this recipe.


  29. Tartelette on August 31, 2009 at 12:22 pm

    So happy to see your adaptation turned out so well. I just love the combo curd-cake-limoncello :) Beauties!


  30. Michelle on August 31, 2009 at 1:13 pm

    Thanks so much Tartelette!!


  31. Dorothy on August 31, 2009 at 1:32 pm

    Wow! Definitey drool-worthy. Beautiful photos and garnish. Thanks for the tip on putting the cupcake into a party nut cup. I love the look, but am too afraid to bake in them after an overflow incident (and now because they changed the cups, adding a shiny plasticy coating in them.). Thanks for the ideas!


  32. Deanna on August 31, 2009 at 5:50 pm

    These are beautiful! I’ve been looking for a lemon cupcake recipe and for sure I’ll be trying this one soon. The raspberry on top is the perfect touch!


  33. food librarian on August 31, 2009 at 11:47 pm

    Beautiful and delicious!!


  34. Miranda on September 1, 2009 at 7:14 am

    This looks incredible. You always have the best recipes.
    Congrats on being top 9. I have never seen a 99 buzz. Congrats on that too!!


  35. jo on September 1, 2009 at 8:53 am

    I got attracted to the photos but after looking at the recipe, I have to say it takes precedence and gets the thumbs up. Delicious cupcakes.


  36. Jenn on September 1, 2009 at 9:31 am

    Absolutely gorgeous! One question – would you use a regular lemon slice on top or a candied lemon slice? Just wondering if the acidity of raw lemon would affect the frosting at all over the course of a day or two…


  37. Michelle on September 1, 2009 at 9:42 am

    Hi Jenn – I used a regular lemon slice, but candied lemon sounds great as well! As far as it affecting the frosting – I would recommend topping them with any garnishments soon before serving. I did mine about an hour before serving and they were just fine.


  38. Ashley on September 1, 2009 at 10:18 am

    Wow these are gorgeous and sound amazing! Love that there’s a filling and love the sound of the limoncello cream cheese frosting!


  39. disneypal on September 1, 2009 at 12:16 pm

    Oh my heavens ! These look good and right up my alley. I love, love, love lemon. I must try these !!


  40. Dina on September 1, 2009 at 7:23 pm

    interesting use of limoncello…they look lovely!


  41. Sheliza on September 1, 2009 at 10:43 pm

    I am wiping the drool off my chin! I am tweeting this!!


  42. Kathy on September 2, 2009 at 9:11 am

    These look fabulous– I can’t wait to try this out. But, I really, really have to forego using alcoholic beverages in my cooking/baking. Would you have any tips for replacing the limoncello?


  43. ChoreToPassion on September 2, 2009 at 6:36 pm

    These look amazing!! I received a bottle of Limoncello as a gift… what a great way to use a little up!


  44. Michelle on September 2, 2009 at 9:37 pm

    Hi Kathy – I would recommend using a lemon-flavored syrup to replace the limoncello in the recipe. Torani is a brand found in most grocery stores and they make a lemon syrup:



  45. Chris on September 3, 2009 at 6:20 am

    These look great to eat and display. Cupcake art should be a fine art.


  46. Cindy on September 3, 2009 at 9:38 am

    These are beautiful! They look tasty, too.


  47. Tracey on September 8, 2009 at 8:57 pm

    Gorgeous!! These look so fancy! I’m not a huge fan of limoncello so I’ll substitute for that, but I am definitely trying these.


  48. Emily @ Party Cupcake Ideas on September 10, 2009 at 11:49 pm

    I love lemon cake and these look amazing! Can’t wait to try out your recipe.


  49. Tara on October 20, 2009 at 4:35 am

    made these today with some alterations and they were quite good:

    didnt have limoncello so i substituted more zest and a bit of lemon curd for both frosting and cupcakes. didnt use lemon curd as filling, instead glazed with raspberry jam before putting on frosting — as it was it was a little overwhelmingly lemony. next time i will just make these delicious cup cakes and then use even more raspberry jam and vanilla frosting..
    overall, a wonderful idea


  50. Danni on November 4, 2009 at 8:11 am

    I made these for my birthday and took them into the office. Never in my life have I heard so much ooing and aahing, they went down a storm.

    Am making them again this weekend! Thanks for a fab recipe!


  51. Sandra on February 20, 2010 at 6:23 pm

    I just made these – I added oh…probably triple the limoncello, ‘cuz that’s how I roll, and just evened out the consistency with more sugar. I also added a bit more lemon zest to the frosting to add even more fresh lemon flavor. I used the 1M tip and topped them just like you did. Beautiful and totally delicious!


  52. Crystal on June 8, 2010 at 12:06 pm

    I’m thinking about making these but using Limoncello Cream liquor. I’ve been waiting for an excuse to buy it but don’t know what the flavor difference is. Can’t wait!


  53. Pingback: 4th of July Dessert Recipes | Brown Eyed Baker

  54. Crystal on July 6, 2010 at 11:39 am

    I made these this weekend: http://yfrog.com/1xbrzzj Everyone said these are their favorites. Due to time constraints I wasn’t able to add the curd but they were a hit.


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  56. SHELLEY on July 9, 2010 at 8:25 am

    Made these cupcakes last night. I’ve become quite a lemon fanatic and I never used to like lemon. I had to use citrus vodka because there was no limoncello in my town but they were wonderful. Thanks for the recipes! I also made your taco dip during the 4th and it was a hit too! Keep up the good work, I check daily!!


  57. Jennifer on July 14, 2010 at 5:45 pm

    Going to try these w/ my homemade limoncello. They sound divine. I think I’ll try candied lemon peel twists or knots as garnish.


  58. Jennifer on July 27, 2010 at 2:57 am

    A nod to you for these recipes. They inspired me to create a similar cupcake and win 5th place in a friendly cupcake competition. 24 bakers, 100 judges.
    Delicious! Thank you!


  59. jamie - creative cupcakes on August 11, 2010 at 12:58 pm

    This recipe looks so good. I am going to try it. I have limoncello , and I think i will put a blueberry jam in the middle . Thnaks for agreat recipe.


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  61. Susan on August 13, 2010 at 12:02 pm

    I am all over these things! Gorgeous, obviously delicious, and fun!


  62. AmyRuth on August 31, 2010 at 3:27 pm

    Okay Brown Eyed Baker, a nice addition to my limoncello-lavender shortbreads. WOOHOO Yipee Can’t wait to make them cuz I love lemon curd too (and all things lemon)


  63. Cher on September 2, 2010 at 8:02 pm

    How long will these cupcakes last and what is the best way to store them?


    • Michelle on September 13th, 2010 at 10:22 pm

      Hi Cher – I’d say these would last a couple of days or so. I would store them in the refrigerator if you aren’t serving them within a few hours, just let them come up to room temperature before serving. Enjoy!


  64. The Bad Erica on September 10, 2010 at 1:39 am

    Best. Cupcakes. Ever!

    I made 4.5 dozen. (It was go big or go home.) These are insanely good and even better when served cold from the fridge.


    • Michelle on September 13th, 2010 at 10:21 pm

      Woo! Love the ‘go big or go home’ mentality!


  65. Lisa on October 11, 2010 at 9:03 pm

    I made these the other day and they were amazing, tasted Just like lemon mirangue pie! When I baked the cupcakes they turned barely yellow but were cracked on the top just slightly. They didn’t have much colour but were cooked through and very moist so don’t be afraid if they don’t brown like other cupcakes. Will be making them for a birthday this weekend :)


    • Michelle on October 12th, 2010 at 8:56 am

      Yay for cupcakes! So glad you enjoyed these Lisa, and that you’ll be making them again!


  66. Sue S. on October 27, 2010 at 12:42 am

    I’ve made these twice, and they are AMAZING! I actually think I may have developed an addiction to these. Thank you so much for this recipe.

    I had trouble getting the frosting stiff enough for piping, is there a secret? I think I’m doing something wrong. I gave up with the pastry bag and just plopped a spoonful on each cupcake. It worked, but I really wanted to make them fancy.

    Thank you again for the lemony goodness.


    • Michelle on October 28th, 2010 at 8:34 pm

      Hi Sue, Hmm not sure what would keep the frosting from being stiff enough to pipe. Are you using powdered sugar (not granulated)?


      • Sue S. on October 29th, 2010 at 2:50 am

        Yep, powdered sugar. I have made the cupcakes twice…I dunno either. But I love these enough, I will definitely keep trying,I don’t mind if the frosting is just plopped on top! I appreciate the response, thank you.


        • Michelle on October 30th, 2010 at 8:19 pm

          You’re welcome! I’m sorry I don’t seem to be much help. Is the butter or cream cheese maybe TOO soft? Or try less limoncello? Hmmm, I hope some trial and error will work! :)


  67. Sue S. on October 31, 2010 at 3:46 pm

    Thank you again. Don’t worry, I’ll definitely keep trying, that’s the beauty of these delightful cupcakes, even the ‘mistakes’ are delicious!


  68. Sasha on November 7, 2010 at 8:34 pm

    I loved the recipe, the tart lemon curd really did go nicely with the cream cheese frosting! I’m totally making this again.
    However, I made this as a cake (two 10 in. rounds) and it was very dense. It didn’t stop anyone from eating it :) but I’m wondering if this happens often with cupcake recipes (made into cake). Are cupcake recipes meant to be baked as cupcakes for a reason??? Thanks for any explanation


    • Michelle on November 8th, 2010 at 10:20 pm

      Hi Sasha, A lot of cupcake and cake recipes are interchangeable, but perhaps it was overmixed or overbaked? Both could have resulted in a dense cake.


      • Lynn on February 12th, 2011 at 4:04 pm

        I baked this as a cake and omitted the cream cheese to give it more of a “cake” than a “cupcake” feel. It was a bit dense, but as you said, still delicious! I think it may just be the nature of the recipe. Since this was my first time trying this recipe, I don’t have a cake with the cream cheese to compare it to, so if you try again, maybe you can see if it’s any different!


  69. veena on November 11, 2010 at 8:32 am

    Him Michelle… is there a substitute for limoncello.. have got a few non alcoholic to serve the cake too… cant wait to try them over the weekend.. Have a great day!!


    • Michelle on November 14th, 2010 at 8:30 pm

      Hi Veena, Eek that’s a tough one. There really isn’t a substitute that would impart the same flavor (lemon extract would be too strong). I would just sub in vanilla extract in both the cupcake and frosting.


      • Sue S. on December 3rd, 2010 at 5:43 pm

        Does Torani make a lemon flavored syrup? Might be a decent substitute.


        • Michelle on December 6th, 2010 at 11:47 pm

          Good point Sue. Yes, Torani does make a lemon-flavored syrup!


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  71. Cherissa on January 14, 2011 at 12:36 am

    I love this recipe. I love this frosting. And I don’t even really love Lemon. These were a huge hit in my house! I’ll quote my boyfriend, “These lemon cupcakes really excite my mouth”. LOL! He was right! These were moist, delicious and the lemon curd gives the subtle lemon flavor in both the cupcake and the frosting a real ZING! I will definitely remake these time and time again. They were also SO fun to decorate! I totally copied you and added a little slice of lemon and a raspberry…that bite with the raspberry, a little lemon curd and frosting…AMAZING!


  72. MARY Z. on January 23, 2011 at 9:08 pm



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  74. nereik on February 7, 2011 at 8:39 pm

    I just made these cupcakes for my husband (his favorite dessert is limoncello cheesecake from The Cheesecake Factory and they were a huge hit! Though they didn’t look as cute as yours, they were still delicious!

    For all of those non-drinkers out there, my husband and I don’t drink, so we only added the limoncello to the cupcakes (since it will be mostly cooked out). For the frosting, I used lemon juice instead of limoncello. The frosting was my favorite part!


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  76. Shellee on February 16, 2011 at 9:36 am

    I made these for Valentine’s Day, along with your Red Velvet cupcakes, and both were amazing! I’m more of a cook, not a baker, so when my husband accused me of buying both, I took it as a huge compliment! I will confess, however, I topped the limoncello cupcakes with a strawberry frosting I came up using the frosting recipe for this one as the base, simply adding a strawberry puree (from 1/2 cup frozen strawberries I had) and a bit more powdered sugar (to thicken) and 1 1/2 more TBSPs of butter. I still threw in a little dash of the limoncello and a bit of lemon zest, conjuring up thoughts of strawberry lemonade frosting. My husband is to blame as I know he’s not the biggest fan of lemon and I thought I could woo him better with the pink stuff. They were a HIT! The pink frosting looked beautiful against the yellow lemon curd and pretty cake. Because I really am not a baker, I have limited my ‘roster’ to 10 ‘go to’ recipes… BOTH of these have made the list! I am looking forward to making the red velvet cupcakes as a layer cake for my sister in laws birthday at the end of the month. THANK YOU SO MUCH!!!


  77. Jennifer on March 30, 2011 at 4:22 pm

    I have now made these cupcakes on 2 separate occasions and both times they were a huge hit. Everyone is asking for the recipe! They are wonderful!


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  79. Anne on April 3, 2011 at 8:32 pm

    I made the cupcakes today and have to question the use of 3 eggs in this recipe. Although the cupcakes had a decent flavor, the texture was spongy/rubbery which leads me to believe that the third egg isn’t necessary in a recipe that yields only 12 cupcakes. Regular cake mixes call for 3 eggs and they produce twice as many. Hmmm.


    • Kelly on February 9th, 2012 at 1:47 am

      I was wondering this same thing. I made them tonite, and mine too turned out dense and eggy. I went back and double checked the recipe and questioned the 3 eggs. They are good, just a weird texture. I will add the curd and frosting tomorrow-hopefully this helps.


    • Sabine on February 8th, 2014 at 4:37 pm

      I feel the same, they felt a bit “spongy”. Other than that, they were amazing! You couldn’t taste the alcohol of the limoncello at all, which, for me, is a good thing. The filling was zesty, the topping delicious. I will definitely make these again – maybe with one egg less. ;)


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  81. Carrie on April 25, 2011 at 10:31 am

    To Die For! I just made these for our family’s Easter Dinner yesterday and OMG! SOOOO GOOD! I doubled the recipe (thank god)…because everyone gobbled them up! Doubling the reciped made 30 cupcakes :)


  82. Rosemarie on April 26, 2011 at 7:56 pm

    I made these for Easter also and they are fantastic. I ended up with more lemon juice than called for in the curd and used it anyway. I won’t do that next time, (and I will make them again!) but the tartness melds with the sweetness of the frosting and the cupcake itself and is an awesome combination.


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  84. Kristin on May 5, 2011 at 5:30 pm


    I made these cupcakes for Easter as well but made a white chocolate / coconut ganche to fill them and then made a coconut rum buttercream to go on top. They came out amazing and received many compliments! Thanks for the recipe and for inspiring creativity :)



  85. Denise on May 19, 2011 at 11:03 pm

    I am new to your site but have already made several of your recipes and have loved them all! I am curious on how you decorated these cupcakes (or actually all your cupcakes for that matter). What frosting tip did you use? They are beautiful!


    • Michelle on May 20th, 2011 at 11:34 am

      Hi Denise, Thank you! I use a Wilton 1M decorating tip.


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  87. Shelby on June 12, 2011 at 4:32 pm

    These sound so yummy!! Michelle I was wondering… I don’t like cream cheese frosting, is there a substitute icing you could use instead? I’m sure everyone would love them with the cream cheese but sometimes it has to be about me too..right?? hahaha


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  89. Lisa on June 19, 2011 at 11:37 pm

    I finally made these after reading about them for months! I’m not sure if they came out exactly how they were supposed to but I did get rave reviews nonetheless. I was worried about the amount of cupcakes so I doubled the recipe. I was able to make 3 dozen for a double recipe. My cupcakes did not really rise and I only filled them about 3/4 of the way because that’s what I thought I should have done but I guess I should have filled them close to the top? Does this happen to you? And do yours come out super dense? And I’m not sure if I really needed the limoncello. I’m not sure what effect it had and I had to spend $15 for a whole bottle…but thankfully, it doesn’t go bad. I don’t know if it was the fact that I doubled the recipe or what but the recipe took me a long time to make between the zesting, squeezing, sifting, hollowing out the whole, etc…I’m exhausted! OK, I have a newborn, exhausting almost 5 yr old and a full time job so maybe that’s it. I’m not sure if I’ll ever make them again even though people loved them but if nothing else, I invested in the disposable frosting bags from Wilton (excellent!) and the 1M tip that will now be my go-to tip so I definitely learned from this experience!


    • Sue S. on June 20th, 2011 at 1:16 am

      Lisa, I’m super impressed that you even tackle baking with a newborn, a 5 year old and a full time job!

      May I suggest some things that may help you? You could make the lemon curd one day and refrigerate it. You can zest all the lemon(s) up and squeeze the juice ahead of time…I zest up and juice a whole bunch of lemons (and limes) ahead of time and freeze them in airtight containers. I freeze them in the smallest Rubbermaid containers (or small plastic margarine tubs.) You can make up the frosting ahead and keep it in the fridge. I LOVE these cupcakes SO much that it’s worth the effort to me. My cupcakes were pretty dense and didn’t rise super high, but I love the texture!

      And if you don’t have a “Fine” microplane zester, I HIGHLY recommend one, this tool cut my zesting time WAY down! Make sure you get one that says “Fine.” My zester even has a plastic guard to help the ‘blades’ from getting bent. I have one like this – http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8/ref=sr_1_3?ie=UTF8&qid=1308546588&sr=8-3

      Good luck and keep baking!


      • Susan on July 30th, 2012 at 11:56 pm

        These were the fist cupcakes I made from your site. I thought they were time consuming too. Mine were dense too and did not rise much, i thought i did something wrong at first. I finished them late at night and figured i would taste test the next morning before taking them to work since they didnt look perfect, but boy did they taste yummy! So many compliments on them. I will definitely make them again!
        Thanks for he hints above, and the suggestion on the microzester!


  90. Books n' Cooks on June 20, 2011 at 7:51 pm

    Made these a couple weeks ago – they were amazing!

    My only problem was that the frosting didn’t thicken enough and I couldn’t taste the limoncello. I ended up having to double the sugar in order to even get it close to piping consistency. And of course, I added a bit extra limoncello. =)


  91. sue on June 20, 2011 at 7:57 pm

    May I ask your opinion on buttermilk? I used a full fat buttermilk for this cupcake. They were very good, but heavy, dense and a little dry. Would the fat in the milk make a difference? Do you specify low fat when necessary? Thanks. The homemade curd was easy and very good.


    • Michelle on June 22nd, 2011 at 9:53 am

      Hi Sue, I actually don’t specify low-fat buttermilk but that is all I use because that’s all that is sold in the stores that I frequent. I apologize that it caused some less than ideal results! I will definitely note low-fat from now on!


  92. Torey on June 27, 2011 at 3:21 pm

    This recipe looked too good to not try and I was not disappointed! The three parts of this recipe went together PERFECTLY and my family loved these cupcakes!


  93. Jeannette Dailey on July 8, 2011 at 8:16 pm

    I found your site yesterday while I was looking for pancake cupcakes. I just want to say that I am now a big fan. I do a lot of baking and I just love your site. I decorate cakes, cupcakes, and cookies. Thanks for sharing your talented work.


  94. Julia on July 8, 2011 at 11:16 pm

    Hi, I was wondering what consistency the frosting is? Is it like a thick, sturdy consistency that I can use to pipe flowers?? I know it has cream cheese so it is most likely thin but, just wondering!


    • Michelle on July 11th, 2011 at 2:24 pm

      Hi Julia, This icing is definitely stiff enough to pipe, if you feel that it’s too thin for flowers just add a little more powdered sugar to thicken it up a bit.


  95. Crystal Garcia on July 9, 2011 at 1:20 pm

    Bought limoncello for the sole purpose of making these cupcakes. Came out beautifully and delicious. Wish I could upload a pic to show. Thanks for recipe. And your right about how you have to eat the whole cupcake to taste the balance of the curd with the cake and frosting.


  96. Dorothy on July 16, 2011 at 11:45 am

    Made these fourth of July weekend and they were so delicious! Nice refreshing lemon flavor. I made the Irish Carbomob cupcakes for St Paddys’ and now these. I have become a master of cupcakes thanks to these two recipes! Thank you so much for sharing and I just love this site. Planning on the malted milk whopper cookies this weekend since I, too, had ordered that malted milk powder last time from King Arthurs! GMTA!


  97. Becki Sue on July 24, 2011 at 4:30 pm

    I made these for am impromtu picnic. Despite the multiple steps for the cupcake, curd and frosting, I had these ready for transport in 1.5 hours. Everyone said that this was the quinissential summer cupcake. I, of course, copied your garnishing. Everyone was impressed. I worried that the lemon curd was going to be too tart when I tasted it, but once in the cupcake and topped with the frosting, everything was perfectly balanced. Your recipes keep me coming back for more!!


  98. Pingback: Lemons, Limes, Raspberries, and Blackberries | All Things Cupcake

  99. Mary Scranton on August 1, 2011 at 2:15 pm

    I made these cupcakes yesterday. The only thing I cheated on was I bought ready-made lemon curd. I passed them out to neighbors last night and to co-workers this morning. They were a big hit! I am making them again for a block party this weekend. They are so special.


  100. Bree on August 3, 2011 at 6:19 pm

    I loved the presentation, but i think this would be truly too sweet for me. Not good for a diabetic. Has any one actually tried this, if so please give feedback # my opinion


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