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Lemon-Limoncello Cupcakes

Cupcakes flavored with Italian lemon liquor

Course Dessert
Cuisine American
Prep 45 minutes
Cook 25 minutes
Total 1 hour 10 minutes
Servings 12
Calories 376 kcal
Author Michelle


For the cupcakes:

  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ounces unsalted butter, at room temperature (½ stick )
  • 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 unsalted butter, at room temperature (½ stick)
  • 4 ounces cream cheese at room temperature
  • 1 tablespoon limoncello
  • 2 cups powdered sugar sifted


  1. 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. 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. 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. 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.
Nutrition Facts
Lemon-Limoncello Cupcakes
Amount Per Serving
Calories 376 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 91mg30%
Sodium 176mg8%
Potassium 119mg3%
Carbohydrates 56g19%
Sugar 43g48%
Protein 4g8%
Vitamin A 520IU10%
Vitamin C 7.4mg9%
Calcium 54mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.