Limoncello Cupcakes

Limoncello Cupcakes

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

Prep Time

30

Minutes

Total Time

1:35

Hr:Mins

Makes

24

servings

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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe can easily be doubled or tripled.
For more lemon flavor, fill centers of baked cupcakes with a dollop of lemon curd.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.