Last updated on October 2nd, 2016
These cupcakes ring all the right bells for me. They’re fragrant with lemon, spicy with cardamom, and oh, baby — just wait until you take a bite, and discover the dollop of orange marmalade that’s hidden inside. Ready for a flavor explosion? Make these grown-up treats!
I adapted this recipe from Dorie Greenspan’s 2014 cookbook Baking Chez Moi. The following step-by-step directions are written in my own words, because..well, because that’s the law when it comes to recipe-writing.
You’ll find a photo-free, printable recipe (complete with both U.S. and metric measurements) at the end of this post.
To start, line a standard-size, 12-opening muffin tin with paper liners.
Next, make the batter: In a green bowl, whisk together each of the following:
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon ground cardamom
A pinch of salt
Then fling 3/4 cup of sugar into a large blue bowl…
And add the zest of 1 lemon.
I hope you have a microplane zester.
Use your fingers to rub the lemon zest and sugar together. Rubbing will help the zest to release its glorious essential oils.
Then add 1/2 cup plain Greek yogurt, and whisk it into the sugar mixture.
Wanna make your own Greek yogurt? Here’s the easy recipe.
One at a time, whisk in 3 large, room-temperature eggs.
And here’s a tip: If your eggs are cold from the fridge, just put them (still in their shells) in a bowl of hot tap water. They’ll warm to room-temperature in about 1 minute.
Then whisk in 2 tablespoons of limoncello.
And here’s another tip: Take a generous swig of limoncello. You deserve it, Gladys.
Now, while taking a very unflattering photograph, grab a flexible spatula, and use it to fold the dry ingredients into the wet. Fold only until the flour mixture is incorporated. Then, in a steady stream, fold in 1/2 cup flavorless vegetable oil (safflower for me).
Scoop a large spoonful of batter into each cupcake mold…
Add a teaspoon of orange marmalade…
And cover with the remaining batter.
Bake in the preheated oven until the cakes are puffed and slightly colored– 20-25 minutes.
Oh. Inhale deeply! During their oven sojourn, the cakes will emit a deliriously-delicious lemon-cardamom scent. Please don’t faint.
While the cakes are baking, make a simple sugar syrup: In a small, microwavable bowl, mix 1 1/2 tablespoons sugar with 2 tablespoons water. Microwave on “high” until the mixture reaches a boil — about 1 minute. Then stir in 1 tablespoon of limoncello. Let cool until the cupcakes are done.
The moment the cupcakes emerge from the oven, brush their golden tops with the sugar syrup. The cakes will absorb the syrup like greedy little sponges.
Frosting the cupcakes. You can frost the cakes after they cool to room temperature. I decorated mine in the traditional French manner– with just a small swirl of frosting. But, as Dorie says, if you want a big, American-type swirl, just double the frosting ingredients.
Making the frosting: Toss 6 tablespoons softened butter into the bowl of a standing mixer (or, use a large bowl and handheld electric beaters). I used my own, homemade butter, because it’s creamier and fresher-tasting than any store-bought brand. It’s a cinch to make, too. Here’s the recipe.
To make the butter feel happy, add 2 cups of confectioners’ sugar.
Beat the butter and sugar at low speed until they mass on the beater — about 5 minutes.
Then add a big splash of limoncello…
And a small splash of lemon juice (from the lemon you previously zested). Beat at medium speed until light and fluffy — 3-5 minutes.
Put the frosting in a piping bag outfitted with a standard, 1/2-inch star tip…
And pipe a pretty French swirl on top of each cake.
At this point, you can invite 2 imaginary friends for tea and cake.
You and your sidekicks will marvel at the marmalade surprise.
YUM.
Think you’ll give these cupcakes a try? You can let me know by leaving a comment.
And if you’d like more culinary inspiration, sign up for my email updates.
Here’s the printable:
What's lovely, lively, and lemon-icious? Dorie Greenspan's Limoncello Cupcakes. You can make, bake, and frost these grown-up treats well ahead of serving time. Refrigerated, they'll stay fresh and wonderful for up to 3 days.
Ingredients
- For the cupcakes:
- 1 1/2 cups (204g) all-purpose (plain) flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 3/4 cup (150g) sugar
- The grated zest of 1 lemon
- 1/2 cup (113g) plain Greek yogurt
- 3 large eggs, at room temperature
- 2 tablespoons limoncello
- 1/2 cup (120ml) flavorless vegetable oil, such as safflower
- 1/4 cup (80g) orange marmalade
- For the syrup
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon limoncello
- For the frosting
- 6 tablespoons (85g) unsalted butter, at room temperature
- 2 cups (240g) confectioners' sugar
- 2 tablespoons limoncello
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Line a standard, 12-opening muffin tin with paper liners. Center the oven rack, and preheat oven to 350°F. In a small(ish) bowl, whisk together the flour, baking powder, cardamom and salt. Put the sugar and lemon zest in a large bowl, and rub them together with your fingers until the sugar is fragrant. Whisk in the yogurt. Whisk in the eggs one at a time, followed by the limoncello. Then exchange the whisk for a flexible spatula, and use it to fold the dry ingredients into the wet. Fold only until the flour disappears into the batter. Then fold in the oil. Scoop a generous spoonful of the batter into each cupcake mold, and top with a teaspoon of the orange marmalade. Cover the marmalade with the remaining batter. Bake until the cakes are puffed and done -- 20-25 minutes. Set the muffin tin on a wire rack.
- While the cakes are baking, mix the sugar and water in a small, microwavable bowl. Microwave on "high" until the mixture reaches a boil -- about 1 minute. Stir in the limoncello. Let cool just until the cakes are done, then brush the still-warm cakes with the syrup.
- After the cakes have cooled to room temperature, put the butter and confectioners' sugar in the bowl of a standing mixer outfitted with the paddle attachment. (Or, use a large bowl and handheld electric beaters.) Blend at low speed until the mixture masses on the beater -- about 5 minutes. Add the limoncello and lemon juice, and beat at medium speed until light and fluffy -- about 3 minutes. Spoon a dollop of frosting on top of the cakes. Or, use a piping bag outfitted with a standard 1/2-inch star tip to top each cake with small, elegant swirl of frosting.
More good eats:
Homemade Butter!
Soupe au Pistou
Easy Lavender Shortbread Cookies
Emma says
I am SO making these for Easter! Thank you Kevin (and Dorie)!
Beverly, zone 6, eastern PA says
Those cupcakes are doing a fine imitation of a beautiful spring daffodil.
I love that citrus squeezer. I just recently bought the same model. Sturdy and reliable.
Exactly how big is your liquor cabinet, anyway?
Mary in Iowa says
Beverly’s right! They do look like white trumpeted daffodils.There’s no doubt whatsoever that I will make these little temptations. I’m pretty sure “Gladys” is a teetotaler, but I’ll be glad to come take a swig. You know, just to make sure it’s safe.
Zenda says
Oh, my! This sounds devine!!
Kevin Lee Jacobs says
Hi Emma – Thanks for stopping by. Happy Easter to you!
Hi Beverly and Mary – I had to study the pictures until I could see what you see: Daffodils!
Hi Zenda – Divine indeed. Hope you’ll give ’em a try!
Trudi says
If iI don’t drown in my own drool first . We can have them for EASTER WOW, will my sons be surprised at Moms cooking ! I’m famous for disasters . I think that is why they have turned into such amazing cooks (They are always surprised when I use of your recipes and it comes out fabulous)
Brenda Johnson says
Oh where do I begin??? Kevin was kind enough to bring me 2 of these lovely cupcakes (I lovingly shared 1 with my husband- non foodie he is- also loved it!!) The cake is moist and sweet….the “surprise” marmalade filling is such a fun addition!! It adds flavor and extra moisture to the lemony cake….and then theres the icing- oh baby! I could eat a bowl of the stuff!!!! Silky, sweet and yet tart with that true lemon flavor that only comes from the real thing!! Put it all together and it is one winner of a treat!!! Thanks for sharing Kevin!!!!
Joni D. says
Mmmm …. these sound wonderful …. like I’m drooling! Definitely going to make these as my house is lemon loving! Thank you for the recipe and Happy Easter!
Kevin Lee Jacobs says
Hi Trudi – Well, they ARE drool-worthy!
Hi Brenda – Thanks so much for taste-testing. If not for you, I would eaten all 12 of these cupcakes.
Hi Joni D. – Happy Easter to you!
Doris says
Thank you Kevin for sharing this great recipe and entertaining us with your words and pictures. I love your blog! Happy Easter!
Sharon says
Happy Easter Kevin! Thanks for another great recipe. While I know they won’t be the same without the Lemoncello, might I substitute fresh lemon juice (and perhaps a tad more sugar to make up for the sugar in the Lemoncello) for those of us who don’t want to use alcohol?
Thank you!!!
Ralica says
My plan this year was to perfect a lemon cake recipe for my bosses birthday. You’re a jewel Kevin, it looks like you’ve done all the work for me & I’m going to be able to WOW him with his favorite flavor in a batch of cupcakes. Easter is a good time to give them a try. Gotta run to the store for some Lemoncello & marmalade & I’m all set. Your timing was perfect! Happy Easter to you Kevin!
Kevin Lee Jacobs says
Hi Doris – Happy Easter to you!
Hi Sharon – You can certainly try an alcohol-free version of these cakes, but I don’t know how they will turn out for you. Maybe delicious?
Hi Ralica – Hope you and your boss enjoy the cakes!
Bettye says
Happy Easter to you and yours.
LilyGrace says
These sound too good to be true —-
Laura Rankin says
Love this! Thanks and Happy Easter!
Julie R says
You had me laughing more than once while I was reading your explanation of how to make these cupcakes. I see that the little race cars decided to make an appearance. They must have a sweet tooth. Just love your humor = ) And the cupcakes look really yummy too. Happy Easter everyone.
Marianne says
I bet if you like lemon flavored cake and also like orange marmalade, these are great! Not being one of the people, I’ll pass! Happy Easter, Kevin!
Linda Kline says
OMG! Does it get any better?
Susan L says
Definitely will be making these yummy morsels!! We make our own limoncello, so always have a few bottles around. Limoncello is so super easy to make, we gave bottles with our own label for Christmas last year. Happy Easter!
Casey says
I’ve been trying to think what to fix for a light dessert to serve after Easter dinner — was thinking a lemon cake with a lemon curd filling and crystallized violets sprinkled atop the icing — but these cupcakes are just so cute and so much easier to prepare ahead — thanks for all the wonderful recipes, you little Easter honey bunny, you!
Kevin Lee Jacobs says
Hi Julie R. – Glad you noticed the race cars. I’ll never grow up.
Susan L – I’ll bet homemade limoncello is the best limoncello.
Hi Casey – Yes, perfect for a light Easter dessert. Easy, too. Enjoy!
gloria says
How about Lemon Curd for the filling?Is there such a thing as too much great lemon???
And I too make my own Limoncello.
My grand daughter is coming for a visit and guess what we are making?
Love your recipes and the instructions are hilarious.
Happy Easter and Spring-Gloria
Ellie B says
Kevin, I already have my Easter desserts planned/made but these are next. Thank you so much for sharing this lovely recipe with all of us!
Luanna Stewart says
Aha! An excuse to purchase Limoncello! Thank you! 😉
Robin says
You INSPIRE me, Kevin!
Blessings to all on this wonderful of all weekends…
sandy martinez says
Wonderful! thanks Kev! we love a reason to have a cocktail while we cook/bake!
HAPPY EASTER!!
Love, Sandy
Central Iowa Susan says
Definitely bookmarking this one!! Now to go add Limoncello to the shopping list!!
Pam says
Love lemon desserts, will make sometime soon. Happy Easter!
Debra says
Gloria I’m with you on the lemon curd!!
Trish says
Looks great. So, how do you make Limoncello? And Sandy – you need a reason to have a cocktail while you cook/bake?!
Judy Hines says
I LOVE lemoncello! Now to use it as a cupcake ingredient. Happy Easter, dear one.
Amy G says
I made these for Easter today and in my best southern drawl, Oh my word! They are delicious! Thank you, Kevin!
Kevin Lee Jacobs says
Hi Amy G – Thanks for the review. I’m so glad the cupcakes worked out for you!
Sarah N. says
I am thrilled to have this recipe. I had to give up alcohol- they don’t mix with my seizure meds- but I still have a half bottle of homemade lemon cello in the fridge. Now I can put it to good use!
Maribeth says
This is perfect for my sister’s birthday. She loves lemon, your recipes are always a big hit and what a great reason to get Limoncello.
Alison says
Holy cannoli, you just saved my second half of century from too much more embarrassment! Your picture of the piping explained why I could never make the dang thing work. I put the metal tube on the outside of the bag which means that I never actually piped anything since the tube slipped off, naturally.
Kevin Lee Jacobs says
Hi Alison – Such things happen to the best of us. So glad the piping picture was of value to you!
Becky says
Oh, Kevin. You did it. You changed my mind about cupcakes. I don’t really like them. I don’t like frosting. At. All. But these looked so good, I had to give it a shot. Maybe it’s because of your heart shaped measuring cup.
I made them last night and had to walk away. “Walk away from the cupcakes, ma’am.” These are just ridiculous. Thank you for sharing the recipe and changing my mind!!! And that frosting… Oh man. Keep it up. Xoxo
Kevin Lee Jacobs says
Hi Becky – So glad you enjoyed these cupcakes. Eat ’em up!
Dee Lansing says
Yum…..Hi Kevin’s mom…..Happy Mothers Day
Louise says
I made these gluten free for when my daughters came home to visit. Home made Lemoncello was begging to be used. And wow! With my homemade lemon/orange marmalade as the secret inside. A celiac friend of my younger daughter said it was one of her two favorite gluten free cupcakes, ever.
Kevin Lee Jacobs says
Hi Louise – I’m so glad your GF version — complete with your own, homemade limoncello and marmalade — was a success!