Limoncello Cupcakes

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

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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

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Directions

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.