Limoncello Cupcakes Recipes
LIMONCELLO CUPCAKES
These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.
Provided by Paula Jones
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Garnish with lemon slices if desired. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LIMONCELLO CREAM CUPCAKES
Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.
Provided by NcMysteryShopper
Categories Dessert
Time 28m
Yield 18 Cupcakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
- Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
- I actually used those new foil liners - no pan necessary.
- Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
- While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
- Refrigerate while you wait.
- Cool cupcakes completely and then frost and sprinkle with zest.
Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 3.8, Cholesterol 10.8, Sodium 257.4, Carbohydrate 40.1, Fiber 0.3, Sugar 31.5, Protein 2.7
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- 1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
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