Limoncello Cupcakes

Blogger Paula Jones of bell’alimento shares a recipe for Limoncello Cupcakes.

  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ white cake mix
1 1/4
cups water
1/4
cup Limoncello
1/3
cup vegetable oil
3
egg whites
Grated peel and juice of 1 medium lemon

Frosting

1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
2
cups powdered sugar
1
tablespoon Limoncello

Garnish

Lemon slices
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 2 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
  • 3 In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
  • 4 Garnish with lemon slices if desired. Store covered in refrigerator.

Expert Tips

Recipe can easily be doubled or tripled.

For more lemon flavor, fill centers of baked cupcakes with a dollop of lemon curd.