Here’s the printable recipe for the Limoncello Cupcakes that were featured in my “Afternoon Tea Just Got a WHOLE Lot Better!” video that was recently published on YouTube. The cupcakes are lovely, lively, and lemon-icious. They are no trouble to make. Just make sure you make them for grown-ups, as Limoncello contains alcohol.
Tea Time Treat: Limoncello Cupcakes
These grown-up cakes are perfect for tea-time or anytime.
Servings: 12
Ingredients
For the cupcakes:
- 1 1/2 cups (204g) all-purpose (plain) flour - see note below
- 2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 cup sugar
- The grated zest of 1 lemon
- 1/2 cup (113g) plain Greek yogurt at room temperature
- 3 large eggs, at room temperature
- 2 tablespoons Limoncello, at room temperature
- 1/2 cup (120ml) flavorless oil, such as avocado oil
For the limoncello syrup:
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon Limoncello
For the frosting (I doubled this recipe for the video)
- 6 tablespoons unsalted butter, at room temperature
- 2 cups (240g) confectioners' sugar
- 2 tablespoons Limoncello
- 2 teaspoons freshly-squeezed lemon juice
Instructions
Making the cupcakes:
- Line a standard, 12-opening muffin tin with paper liners. Center the oven rack, and preheat the oven to 350°F or 180°C. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Set aside.
- Put the sugar and lemon zest in a large bowl. Rub the zest and sugar together with your fingers until the sugar is fragrant. Whisk in the yogurt. Whisk in the eggs one at a time, followed by limoncello. Use a spatula to fold the dry ingredients into the wet, folding only until the flour disappears into the batter. Whisk or fold the oil into the batter.
- Divide the batter among the cupcake liners, filling each one about 2/3 full. Bake in the preheated oven until the skewer inserted into the center of a cake comes out clean -- 20-25 minutes.
Making the Limoncello syrup:
- While the cupcakes are baking, make the syrup. Mix the sugar and water in a small, microwavable bowl. Microwave on "high" until the mixture boils -- usually 45 seconds. Stir in the Limoncello. Brush this syrup on top of the cupcakes the moment they come out of the oven. Allow the cupcakes to cool to room temperature before frosting them.
Making the frosting:
- Put the butter and confectioners' sugar in the bowl of a standing mixer outfitted with the paddle attachment. 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 or pipe the frosting on top of the cakes.
Notes
For the best results, weigh the flour. The proper weight is 204 grams, not more!
mlaiuppa says
Oh, I *LOVE* this. I just bought a bottle of limoncello for a recipe from Chef Jean Pierre on YouTube but it doesn’t take much and I’m not going to make it that often. This is the perfect way to be using that Limoncello.
Two questions.
Do they freeze well?
Can I do this as a loaf cake instead of cupcakes?
Sharon L. Hines says
These look really good! Do you think they would still be delicious if I replaced the limoncello with fresh lemon juice? Thank you.
Carol says
**checks my liquor cart** OOOH! I may have just enough limoncello to pull this recipe off. Looks fabulous!
Cynthia says
I don’t know how I have lived almost 60 years and never heard of Limoncello but I made these and they are absolutely divine. I have also just made Limoncello cookies which are also a big hit. Thank you for proving once again we are never too old to learn something new.