Limoncello Cupcakes with Lemon Buttercream

The first time I made these cupcakes, my kitchen smelled like an Italian lemon grove. I had brought back a bottle of limoncello from Amalfi the previous summer and was determined to bake something that captured those sun-drenched memories. When my sister took her first bite, she actually closed her eyes and said she felt like she was sitting on a terrace in Positano.

I served these at my friend Marianas garden party last July, and the way the sunlight hit the little curls of lemon zest made them look like edible sunshine. She still texts me every few months asking for the recipe, claiming no other dessert has ever disappeared so quickly from her serving platter.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their tender crumb structure
• Baking powder: Ensures a perfect rise without making the cupcakes too dense
• Salt: A tiny pinch that balances the sweetness and makes lemon flavors sing
• Unsalted butter: Room temperature butter creates the perfect fluffy texture in both cake and frosting
• Granulated sugar: Sweetens while creating that lovely golden top as it bakes
• Eggs: Room temperature eggs emulsify better and create a stable, tender cake
• Limoncello liqueur: The star ingredient that adds authentic Italian lemon depth
• Whole milk: Adds richness and helps create a moist, tender crumb
• Freshly squeezed lemon juice: Bright acidity that cuts through the butter and sugar
• Finely grated lemon zest: Essential for those concentrated lemon oil pockets throughout
• Vanilla extract: Rounds out the sharp citrus notes with warm sweetness
• Water: Creates a simple syrup base that carries the limoncello flavor into every bite
• Powdered sugar: Sifted sugar creates that silky smooth buttercream texture

Instructions

Prep your baking station:

Preheat that oven to 350°F (175°C) and line your 12-cup muffin tin with pretty paper liners.

Whisk the dry team:

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Cream butter and sugar:

Beat the butter and sugar together on medium speed for 2-3 minutes until it is light and fluffy.

Add the eggs:

Add eggs one at a time, beating well after each addition, then mix in lemon zest and vanilla extract.

Mix the liquids:

Combine limoncello, milk, and lemon juice in a small bowl.

Combine it all:

Add flour mixture in three additions, alternating with the limoncello-milk mixture, beginning and ending with flour.

Bake to golden perfection:

Divide batter evenly among liners and bake for 18-20 minutes until a toothpick comes out clean.

Make the soaking syrup:

Simmer water and sugar until dissolved, remove from heat, and stir in limoncello.

Brush while warm:

Let cupcakes cool 5 minutes in the pan, then brush tops generously with the limoncello syrup.

Prepare the buttercream:

Beat butter until creamy, gradually add powdered sugar, then beat in limoncello and lemon juice.

Frost and garnish:

Pipe or spread the buttercream onto cooled cupcakes and finish with extra lemon zest.

Save

My neighbor Teresa stopped by while I was brushing the warm cupcakes with syrup, and she said the steam rising off them carried the most heavenly lemon scent through the whole hallway. Now she requests them for every single building potluck.

Making Them Ahead

You can bake and syrup the cupcakes a day in advance, then store them in an airtight container at room temperature. Frost them the day of serving for the freshest taste and prettiest presentation.

The Frosting Secret

Sift your powdered sugar twice to guarantee no lumps in your buttercream. I learned this the hard way after spending twenty minutes trying to rescue a grainy batch with my hand mixer.

Serving Suggestions

These cupcakes pair beautifully with espresso after dinner or as part of an afternoon tea spread. The buttercream is sweet enough that a cup of black coffee creates the perfect balance.

• Try garnishing with candied lemon peel for extra elegance
• A shot of limoncello on the side makes it a complete dessert experience
• They freeze unfrosted for up to a month if you want to always have some on hand

Save

Every time I bake these, I am transported back to that tiny Amalfi coast shop where I watched the owner carefully bottle his homemade limoncello. Now a little bit of that sunny memory lives in my kitchen too.

Recipe Questions & Answers

→ Can I make these cupcakes without alcohol?

Yes, you can easily substitute the limoncello with an equal amount of fresh lemon juice or lemon syrup. The cupcakes will still have plenty of bright lemon flavor from the zest and juice, though they'll miss the subtle floral notes that limoncello provides.

→ How should I store these limoncello cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though bring them to room temperature before serving for the best texture and flavor. The buttercream can soften in warm weather, so refrigeration may be necessary in hot climates.

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes up to 2 days in advance. After applying the limoncello syrup, wrap them tightly and store at room temperature. Frost with the buttercream on the day you plan to serve them for the freshest appearance. The buttercream can also be made ahead and stored in an airtight container; let it come to room temperature and re-whip before piping.

→ What type of limoncello works best?

Use a high-quality Italian limoncello for the most authentic flavor. Look for brands made with Sorrento lemons or Amalfi lemons, which have a distinctive floral aroma. Avoid artificially flavored versions as they can leave a chemical aftertaste. A good quality limoncello should taste like fresh lemon zest with subtle sweet notes.

→ Why do I need to brush the cupcakes with syrup?

The limoncello syrup serves multiple purposes: it adds extra moisture to keep the cupcakes fresh longer, infuses additional lemon flavor throughout the sponge, and creates a delicious base for the buttercream to adhere to. Brushing while the cupcakes are still warm helps the syrup absorb evenly into the crumb.

→ Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes after they've been cooled and brushed with syrup. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. The buttercream can also be frozen for up to 2 months; thaw in the refrigerator and re-whip before using.