Limoncello Cupcakes

limoncello cupcakes Dessert
Limoncello Cupcakes
  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24

These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello. MORE+ LESS-

Paula Jones
Created August 13, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



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


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


Lemon slices


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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