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Limoncello Cupcakes - delicious light lemon cupcakes topped with fluffy cloud frosting made with Italian cream cheese. Delicioso!

Limoncello Cupcakes

These light lemon cupcakes are perfect for spring!
Course Dessert
Servings 18
Author CR Hunter


  • 1/2 C whole milk room temperature
  • 1 Tbsp white vinegar
  • 1/2 C butter room temperature
  • 1 C pure cane white sugar
  • 2 eggs
  • 1 tsp vanilla bean paste can substitute vanilla extract
  • 1 Tbsp lemon zest
  • 2 Tbsp limoncello
  • 1 1/2 C flour sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg + 1 egg yolk
  • 1/2 C pure cane white sugar
  • 2 lemons zest and juice
  • 3 Tbsp limoncello
  • 5 Tbsp butter


  1. Preheat oven to 350F.
  2. Whisk the milk and vinegar together and set aside for about 5 minutes to sour.
  3. Beat butter and sugar together until fluffy.
  4. Add in eggs and vanilla bean paste one a time until incorporated. Stir in lemon zest and limoncello.
  5. Sift in flour, baking powder, and salt, alternating with the sour milk. Stir gently just until combined.
  6. Fill 18 cupcake liners with batter and bake at 350 for 14-17 minutes or until toothpick inserted in the center comes out clean.
  7. Allow to cool on a wire rack while you make the limoncello curd.
  8. In a double boiler, heat eggs and sugar, stirring constantly, until smooth.
  9. Add lemon juice, zest, and limoncello and whisk until thick and creamy.
  10. Remove from heat and add butter, one tablespoon at a time, until completely incorporated.
  11. Strain through mesh strainer and allow to cool.
  12. Spread on top of limoncello cupcakes or use as cupcake filling. Or spread for your morning biscuit. Whatever.