Limoncello Cupcakes

Limoncello cupcakes are a delicious twist on classic cupcakes with an Italian touch thanks to the addition of the famous lemon liqueur. Here’s the recipe.

Ingredients

• 150 g of all-purpose flour
• 150 g of granulated sugar
• 125 g of soft butter
• 3 large eggs
• 1 teaspoon of baking powder
• A pinch of salt
• Grated zest of 1 lemon
• 3 tablespoons of limoncello
• 1 teaspoon of vanilla extract (optional)

For the frosting:

• 100 g of soft butter
• 250 g of powdered sugar
• 2 tablespoons of limoncello
• Decorations to taste (lemon zest, small pieces of candied lemon, etc.)

Preparation

1. Preheat the oven to 180° C and prepare a cupcake or muffin pan with paper liners.
2. In a large bowl, cream the butter with the sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the grated lemon zest and vanilla extract, mixing well.
5. Sift the flour, baking powder, and salt and fold them into the mixture, gently mixing until you have a smooth batter.
6. Add the limoncello to the batter and stir until well incorporated.
7. Fill the paper liners about 2/3 full with the mixture.
8. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool before decorating.

For the frosting:

1. In a bowl, beat the soft butter until it’s creamy.
2. Gradually add the sifted powdered sugar and continue beating until well incorporated.
3. Add the limoncello and beat until you have a smooth and spreadable cream.
4. Decorate the cooled cupcakes with the frosting using a spatula or piping bag, and garnish with lemon zest or decorations of your choice.

Curiosity

Limoncello is a sweet and fragrant liqueur typical of the Amalfi Coast, Sorrento, and Capri, made by infusing the peel of untreated lemons in alcohol, sugar, and water. It’s fantastic not only as a digestive but also in pastries, adding a fresh, citrusy flavor to sweet treats.