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5 from 1 vote

Tea Time Treat: Limoncello Cupcakes

These grown-up cakes are perfect for tea-time or anytime.
Prep Time10 minutes
Cook Time20 minutes
Course: Afternoon Tea
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!