Apr 9, 2014

Easy Limoncello Cupcakes

Limoncello cupcakes - this is easy and I love easy.  Rich with the flavor of tart and tangy lemons, creamy and delicious.  This easy Limonello cupcake recipe is courtesy of Betty Crocker but of course any box of moist white cake mix will do.  And to speed things up, use canned cream cheese icing with one tablespoon of Limoncello for a little extra kick.  If you have the time and want the refreshing taste of Limoncello cupcakes from scratch (as shown below), there are three levels of lemon flavor that together, delivering the perfect balance of tart and sweet. The batter is flavored with freshly grated lemon zest, lemon juice and Limoncello; a tart homemade lemon curd fills the inside, and on top sits a sweet cream cheese frosting.


Limoncello 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 fresh lemon
Cream Cheese Frosting
  • 1 (8 oz.) cream cheese, softened
  • 1/4 cup butter, softened  
  • 2 cups powdered sugar  
  • 1 tablespoon Limoncello
1. Heat oven to 350° or 325° for dark or nonstick pans. Place paper baking cups 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 for about 2 minutes, scraping bowl occasionally.  Fill each muffin cup about two-thirds full.

2.  Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and remove to cooling rack.

3.  In large bowl, beat cream cheese (room temperature is best) and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed.  Continue to beat on medium speed until light and fluffy.

4.  Frost cupcakes and garnish with fresh lemon slices if desired

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