Lemon Limoncello Cupcakes Recipe

Lemon Limoncello Cupcakes Recipe

My Lemon Limoncello Cupcakes Recipe is bright and zingy and full of sunshine! Lemony cupcakes brushed with a Limoncello syrup, then topped with a beautiful swirl of Limoncello spiked buttercream. Pure sunshine, pure summer, pure heaven!

Limoncello Cupcakes Recipe UK

Lemon love

So if you’ve been here before, you may have come across a few of my other lemon loves! From my Lemon Cupcakes filled with my delicious Lemon Curd to my Lemon Cookies, Lemon Squares (both these are perfect for picnics!), and my showstopping Lemon Blueberry Doughnuts, you’re actually rather spoilt for choice! ๐Ÿ˜˜

Given I’ve shared so many beautiful lemon bakes with you all, I figured it was time to make it a little more “grown-up”. On a lazy sunny Sunday not too long ago, sitting in our garden watching the children play and enjoying a cheeky Limoncello, I knew the answer was staring up at me! And so here we are, and I’m sharing with you today my Lemon Limoncello Cupcakes Recipe! ๐Ÿ‹

Limoncello Cupcakes

How to make my Lemon Limoncello Cupcakes Recipe

There are a few steps in making this Limoncello cake recipe, but really it’s fairly straightforward.

Limoncello cupcake ingredients
Lemon cupcakes UK

You simply make your cupcakes, as usual, then whilst they’re baking, you prepare a beautiful Limoncello syrup. As soon as your cupcakes are out of the oven, prick them and brush really generously with your syrup. This keeps them super moist, but also adds to the beautiful boozy lemon flavour ๐Ÿฅ‚ Then, once cool, top with your buttercream and garnish with a quartered slice of lemon.

Limoncello syrup for cupcakes
Limoncello buttercream ingredients

Beautiful and totally worth being patient for! ๐Ÿ˜˜

Hope the sun is shining on you, wherever you are, and hope these Lemon Limoncello Cupcakes will bring a little extra sunshine and joy in your life too ๐Ÿ˜Š

Happy baking, my friends x

Lemon cupcakes limoncello

Recommended equipment and ingredients I used *

Cupcake tinCupcake cases
Stand mixerGlass mixing bowl
SpatulaIce cream scoop
Piping bagsPiping nozzle
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Lemon Limoncello Cupcakes Recipe

0 from 0 votes
Recipe by movers and bakers Course: CupcakesCuisine: AmericanDifficulty: Moderate
Servings

12

servings
Prep and Cool time

40

minutes
Baking time

20

minutes
Calories

541

kcal
Total time

1

hour 

A grown-up cupcake treat: Lemon Limoncello Cupcakes! Yum!!

Ingredients

  • For the cupcakes
  • 175 g (ยพ cup+2 tbsp) caster sugar

  • 2 lemons, zest

  • 175 g (ยพ cup+1 tbsp) unsalted butter cubed, at room temp

  • 3 lrg eggs

  • 1 tbsp Limoncello

  • 175 g (1 cup+1 tbsp) self-raising flour

  • For the Limoncello syrup
  • 1 lemon, juice of

  • 50 g (ยผ cup) caster sugar

  • 3 tbsp Limoncello

  • For the buttercream
  • 220 g (1 cup) unsalted butter, softened

  • 440 g (3 cups) icing (powdered) sugar

  • 1-2 tbsp Limonello

  • 1 lemon, sliced and cut into quarters, to garnish (optional)

Directions

  • Preheat your oven to 180C/350F. Line a 12 hole cupcake tin with cases and set aside.
  • In a large bowl, tip in your sugar then add the zest of both lemons directly into your bowl. Stir to combine lemon zest and oils with sugar, then add butter to the bowl and beat until light and fluffy.
  • Add in your eggs, one at a time, mixing well until combined before adding the next and scraping your bowl down to make sure everything is well incorporated. Pour in the Limoncello and mix through. Sift in the flour and mix to combine.
  • Spoon your cake mixture equally between your prepared cupcake cases. I use an ice cream scoop, but you can use two spoons too. Bake in your preheated oven for 18-20 minutes until your cupcakes are springy to touch and a cocktail stick comes out clean.
  • While your cupcakes are baking, make your syrup. Tip the juice of one lemon and the sugar into a small saucepan, and bring to a quick boil to dissolve the sugar. Once the sugar has dissolved, remove the pan from the heat and tip in your Limoncello, stirring through. As soon as your cupcakes are out of the oven, place them on a cooling rack and brush them all generously with the prepared syrup whilst they’re still warm. Doing it when they’re warm helps them absorb the syrup better and keeps them really beautifully moist. Yum!
  • When your cupcakes are cool, it’s time for some buttercream! Beat your butter to soften it until it turns pale and fluffy, then add the icing sugar in two goes, beating in between to combine. Once mixed together, add in your Limoncello, mixing and adding more, until you are satisfied with the consistency of your buttercream (I normally use about 1.5 tbsp). Pop your buttercream into a piping bag, fitted with any nozzle you like (I used a star nozzle, wilton 1M), and pipe a beautiful swirl onto your cupcakes. Gently push a lemon wedge into the side of your cupcakes to garnish and enjoy!

Recipe Video

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