Limoncello Cupcakes

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Limoncello Cupcakes
  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24
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These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.
By Paula Jones
Created Aug 13, 2012




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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can easily be doubled or tripled.
  • tip 2
    For more lemon flavor, fill centers of baked cupcakes with a dollop of lemon curd.


Nutrition Facts are not available for this recipe
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