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.
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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.
1 year ago: Strawberry Pretzel Jello Squares
2 years ago: Black Bean Burgers
Lemon-Limoncello Cupcakes
Ingredients
For the cupcakes:
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 2 ounces (56.7 g) unsalted butter, at room temperature, (½ stick )
- 2 ounces (56.7 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 2 tablespoons limoncello
- ½ cup (120 ml) buttermilk
- ¼ cup (61 g) lemon juice
- Zest of one lemon
For the lemon curd:
- Zest of 2 lemons
- ½ cup (122 g) lemon juice
- ¼ cup (50 g) granulated sugar
- 1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
- 2 ounces (56.7 g) unsalted butter, at room temperature, (½ stick)
- 4 ounces (113.4 g) cream cheese, at room temperature
- 1 tablespoon limoncello
- 2 cups (240 g) powdered sugar, sifted
Instructions
- 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.
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love these………….any suggestions for baking as mini cupcakes? thank you
Hola !! Quiero hacer esta receta puedo omitir el
Licor ? No lo consigo en mi país , qué opción sería en su lugar , jugo de limón o leche ? En el caso del frosting y del la masa
I made these cupcakes and they were great. How can I turn this recipe into a layer cake.
I’ve made these as 12 cupcakes, 36 mini cupcakes (you’ll need to make 25% more frosting) and as a layer cake. Excellent in every variation!
For a two-layer cake, the basic recipe for cake needs to be doubled. Use the curd as a filling between layers, but be careful: the curd has no butter in it, which keeps it tart but also prevents it from stiffening. Try cutting each layer of cake in two and using the curd thinly between three layers, or pipe a frosting dam around an uncut layer before spreading the curd more thickly. If you’re going to transport the cake, dowel it for security.
The frosting is soft but pipeable. Add more sugar if you want a stiffer version.
FYI, I add 2 teaspoons of freeze dried lemon powder to the basic cake recipe and another 2 teaspoons to the frosting just to punch up the flavor. You may also add a drop of lemon-yellow gel color to the frosting.
Can you make these gluten free?
Hi there. I’ve made these before and absolutely LOVED them. I want to make them again, but I’m worried that the frosting won’t pipe well. I have plans to make lion cupcakes for my son’s safari-themed first birthday party and I wonder how well the frosting as-is will pipe. Any experiences using it to pip for decorating cupcakes?
I’ve made them today, and they ar the best cup cake I’ve ever eaten!!! Thank you so much for this amazing recipe!!
I made this with my daughter last weekend. The cupcakes were so moist and lemony. I reduced the powdered sugar by 1 cup, and increased the limoncello by 2 teaspoons it was perfect. I got so many compliments.
thank you
Hello, I’m wondering if I am able to make the recipe without the limoncello? I also wanted to ask how well the cupcakes rise without the baking soda to accompany the acid? Thank you!!
You can, just substitute another liquid!
Does this recipe double well or should I bake two separate batches?
It doubles well!
I’ve made this recipe several times, and it is always a big hit. I would like to play with the texture a bit – if I want a less dense cake texture, would replacing the cream cheese with more butter do the trick? Or beating the egg whites separately and folding them in?
Hi Therese, I haven’t played around with the base cupcake recipe, but those would be good places to start!
Just discovered this and it is amazing. Not too overly lemony, and the cake texture is dense but light, all at the same time! Served these at a party and not one was left. I made a dozen large cupcakes, and 24 mini cupcakes. I did not make the lemon curd, as I have my own (from my mum) recipe. Will definitely make these again. Recipe amounts and timing was spot on.
Can the lemon lemoncello recipe be adapted to a cake.?
Hi Joyce, I haven’t tried turning it into a cake, but if you do so, you’ll want to double the recipe for a 9×13 or two-layer 8-inch or 9-inch cake.
This recipe is absolutely wonderful. It’s delicious, just a little tartness from the curd to balance the sweetness of the frosting. I’ve even doubled the batter recipe to make a cake and use the curd in between the layers and its still just as delicious.
I made these cupcakes for Christmas last year they were delicious! They freeze well too! I will definitely make them again for this Christmas.
Can’t believe this recipe had only one review! This has been a go to recipe for me since 2010! Amazing lemon curd and amazing cupcakes!!!
Your recipes are always a pleasure to make! For the limoncello, I used what I had on hand: one tablespoon of lemon syrup and one tablespoon of vodka. I found the frosting needed a bit more powdered sugar to hold together, but that’s probably just because I lost some while using my makeshift sifter/sieve. I also used one less egg and whole milk instead of buttermilk. I found these stiff pink cupcake liners that were kind of tall and looked like shot glasses and added a half moon lemon on each one, like a drink garnish. So tasty! The most successful thing I’ve done all week!! :)
I made these last night and they were the most delicious lemon cupcakes I’ve ever had! My husband raved about them and he isn’t much of a cupcake guy. I will never buy lemon curd again!
Would the lemon curd be okay to make the day before and place it in the refrigerator?
Hi Sarah, Yes, absolutely!
I have made these in the past and they are hands down the best cupcakes I’ve ever made, THANK YOU!!! Questions for you, I’d like to make this into a naked layer cake… 1) Do you think adding blueberries to the batter would be okay, or would they possibly mess with the texture? 2) Do you think your measurements for 1 dozen cupcakes equates to about 1 – 8″ or 9″ round single layer? Thank you so much!
Hi Elizabeth, I think the blueberries SHOULD be okay, and yes, 12 cupcakes should equate to a single layer 8 or 9-inch cake.
Hello again! I will be making these cupcakes as well as salted caramel, vanilla (easy vanilla buttercream), chocolate (best choc). I have to make tons for a wedding and would prefer to frost them on-site. Can I prepare the frosting the day before? If so, how do I store it and then just remix before frosting?
Hi Juli, You can definitely make the frosting the day before. Store it in the refrigerator; the next day let it come to room temperature and give it a good hearty stir with a rubber spatula. If it’s too stiff, you may need to beat it briefly with a mixer to get it nice and smooth again.
So good! Perfect level of sweetness. I made the cupcakes and filling yesterday, then filled and frosted them today for a baby shower. I was asked multiple times where I bought them. That felt good. Since I couldn’t possibly waste them, the leftover moist little centers of the cupcakes will be paired with whipped cream & strawberries for dessert tonight. And more limoncello.
I have been asked to make these for a bridal shower. I was wondering about freezing them so I can make them a week or two before. I have been told that cupcakes should be kept air tight until it comes to room temperature and then they should be opened. I am wondering if I need to do something different since they have a filling? Have you had any experience freezing these or other cupcakes? Have you ever froze cupcakes with frosting on them? Thanks!!
Hi Vicki, I usually do not recommend freezing cupcakes with frosting, as the texture can be compromised, but rather freeze the cake part and frost them a day in advance or so.
I’ve made these cupcakes several times over the past few years and they are 100% the most delicious thing to ever exist, and my whole family thinks so too. I love the unique texture of the cake. Thank you for this amazingness!!
I know you probably get a ton of mail! But could I make these without the lemon curd and just top with a dark chocolate frosting? I love lemon and dark chocolate but wondered what you thought. . .thanks!
Hi Jennifer, Yes, you could definitely do that, sounds awesome!
I’ve made these cupcakes a few times, but now I’m being asked if I can make them into a cake! Do you know how much I should make for a standard 9*13 recipe? I was thinking of multiplying everything by 2.5, but I just wanted to check to see if you’d done this or had a better idea! Thanks so much! (These are very delicious, by the way!)
You should double the recipe for a 9×13 pan. I hope that helps!
I just finished making these as a teacher gift, and of course I had to steal one. Then my kids each stole one, and now the teacher will get to enjoy 9 of the most amazing lemon cupcakes in the world! Thanks for posting such great recipes!
Hi Michelle,
Thanks for another wonderful cupcake recipe! I just have a question about the lemon curd. I doubled the entire recipe. I ended up with 28 cupcakes, but I did not end up with very much lemon curd, only about 3/4 cup. Did I do something wrong, or should I just cut out very small pieces of cake so I only put a little lemon curd in each cupcake? Or do you think I did something wrong? Thanks!
Hi Michelle, I answered my own question. I had just the right amount of lemon curd for 24 cupcakes. My husband loved the lemon curd so much I’m going to make more for him to put on his toast in the morning! The cupcakes were a hit for my husband’s birthday happy hour. I doubled the amount of limoncello and added more powdered sugar in the frosting.
Hello! I would love to make these cupcakes for my class’s bake sale but I’m not sure if young students are allowed to eat baked goods with liqour in it, in this case limoncello. And if I can’t what type of replacement can I use? Looks amazing by the way!
If you can’t use the liquor, then you can substitute lemon extract, but a very small amount will go a long way to achieve the lemon flavor. Limoncello is much subtle in flavor.
I would love to make these cupcakes. We love lemon. What is limecello?
Hi Susan, It’s an Italian liquor made from lemon peels.
I made these cupcakes twice now, once in full size and once in minis! The balance in all the flavors together is absolutely amazing! Thank you! My cupcake seem to be coming out a bit more dense than I’d like though, especially in the minis. Is there any way to make it just a tad more fluffy?
Hi Jinna, You can try adding ¼ teaspoon to ½ teaspoon baking soda and see if that helps get you a fluffier cupcake.