Week 51 – Limoncello Cupcakes


I have never been able to bake a perfect cupcake, either the cake comes out to be too hard, or the icing is runny and looks very messy. Somehow this was the first time I have been able to bake reasonably presentable cupcakes.

The recipe is yummy and has a very strong lemon flavor. It was also a relief since I end up baking chocolate cakes or something related to chocolates all the time. This recipe calls for Lemon flavored liqueur, like Limoncello. If you want to skip the alcohol feel free to do so, just add same amount of buttermilk in the cake mix. I have skipped the lemon curd and cream cheese frosting from the original recipe and used a butter cream icing instead. Alternatively, use any lemon flavored icing of your choice.

I know perhaps there are lots of photos in this post, but I just couldn’t help clicking these beauties.



Limoncello Cupcake

Recipe adapted from Browneyedbaker blog

For the cupcakes

1 and half cups of all purpose flour
1 tsp baking powder
1/2 stick of salted butter, or if using unsalted add 1/2 tsp of salt
3/4 cup buttermilk (to substitute add 1 tsp of white vinegar to 3/4 cup milk, set aside till using it)
1 cup sugar
3 eggs
2 tbsp Limoncello or any other lemon liqueur, if you don’t want to use liqueur just add 2 tbsp additional buttermilk
1/4 cup lemon juice or juice of 1 lime
zest of 1 lemon

For the frosting

1 and half cup of fresh cream
2 tbsp icing powder
1 tbsp Limoncello
Strawberries or candid lemon peels for decorating

1. Preheat the oven to 175C.
2. Mix all the dry ingredients together – flour, salt and baking powder and set it aside.
3. Cream together the butter and sugar till light and fluffy. Add the eggs one at a time, trying to keep the frothiness intact.
4. Add the flour and buttermilk to the mix, alternating. Start with flour, end with buttermilk.
5. Quickly fold in the lemon juice, zest and Limoncello while mixing gently so the cake mix doesn’t lose any volume.
6. Divide the batter into muffin trays fitted with muffin cups of your choice.
7. Bake in preheated oven for about 20 minutes till inserting a toothpick comes out clean. The baking time will also depend on the size of muffins, so have a watch after 15th minute. The cakes should be slightly golden on the edges.
8. Remove and let cool completely on a wire rack.

Prepare the frosting

Whip together the cream and icing sugar till it forms soft peaks. Gently fold in the limoncello. If not using Limoncello simply add a tsp of lemon juice.


Frost the cupcakes after they have cooled completely. Use a spoon to gently smear the frosting while circling the cupcake. Use sliced strawberries to decorate the cupcakes. You can also use candid lemon peel to decorate them, since I didn’t have them I used strawberries.

These stay well refrigerated for a couple of days.



The cupcakes before going in the oven


Fresh out of the Oven







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