Limoncello Cupcakes

Boozy and bright, these dense and cake-like Limoncello cupcakes are topped with a whipped cream cheese frosting that’s infused with even more Limoncello.

This post contains affiliate links. Read the disclosure policy.

About Limoncello Cupcakes

Limoncello tastes just like lemon drop candy, and that means it’s the perfect flavor to accentuate all sorts of sweets and pastries – like, say, these delectable limoncello cupcakes.

From the Limoncello-infused cupcake batter to the Limoncello-infused cream cheese frosting, these little desserts are overflowing with the best type of lemon flavor. And better yet, they’re still delicately sweet, too, making them a perfectly balanced cake-like treat in finger food form.

What’s in limoncello cupcakes?

To whip up batch of these bright and boozy cupcakes, you will need:

• Cake flour – This recipe uses cake flour to give the cupcakes a dense, cake-like texture. But if you don’t have cake flour (or simply don’t want to buy some) you can substitute the 1 3/4 cup cake flour in this recipe for 1 1/2 all-purpose flour.
• Baking powder, salt, butter, sugar, eggs, milk – Classic ingredients for baked goods and homemade frosting.
• Cream cheese – Like the cake flour, a little bit of cream cheese helps make these cupcakes dense and moist.
• Limoncello – The namesake of this recipe! It gives these cupcakes a boozy flair and the sugary zing of this bright liqueur.
• Lemon juice and lemon zest – For added lemon flavor.

Do you have to use cake flour?

Using cake flour gives these lemon cupcakes a dense, cake-like texture. If you do not have cake flour or would rather a more traditional cupcake, substitute cake flour for 1 1/2 cups all-purpose flour.

Will limoncello cupcakes make you drunk?

As far as the Limoncello goes, since it’s baked in the cupcake, most – but not all – of the alcohol will “bake off” and leave only the lemon sweet flavor. You can read more about how this works here: No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?

However, keep in mind that the Limoncello frosting is not baked, so this will include the same amount of alcohol content as it says on the bottle. You’re only using four tablespoons of Limoncello to frost 18 cupcakes, but it’s still there, nonetheless. If this is a concern, you can substitute the Limoncello for an equal amount of lemon juice as a non-alcoholic alternative.

How many lemons do you need?

This recipe calls for about 1/4 cup lemon juice and roughly one tablespoon of lemon zest. For the juice alone, you’ll need at least two lemons total. Zesting one lemon would also give you enough zest for this recipe.

Keep in mind that you’d need many more lemons if you used lemon edges or lemon twists for decorating.

You can also use store-bought lemon juice for this recipe.

Can these cupcakes be made in advance?

Yes, they totally can!

Once baked and decorated, these cupcakes can be stored in the refrigerator for up to 24 hours before serving. This will ensure the cupcakes still have their best presentation; each additional day in the fridge could lead to the frosting drooping or being damaged.

How should these cupcakes be stored?

Due to these cupcakes having a cream cheese-based frosting, these cupcakes should be stored in the refrigerator. They should also not sit for more than two hours at room temperature.

How should these cupcakes be stored?

Due to the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator. The frosting is not shelf-stable and should be chilled.

How long do cupcakes last?

When stored in a sealed container in the refrigerator,  cupcakes can last anywhere from three to five days.

Can you freeze limoncello cupcakes?

Yes, you totally can!

To freeze these cupcakes:

• Bake cupcakes per recipe instructions, then allow to cool completely. Note: for best and most consistent results, do not decorate cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
• Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
• Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
• Cupcakes can be frozen for up to three months.

Notes & tips for limoncello cupcakes

• This recipe should work for both homemade and store-bought Limoncello.
• Make sure you have enough muffin tins to make 22 cupcakes (total yield of this recipe, unless serving size adjusted in the recipe card below).

More delicious cupcakes

Other great lemon recipes

How to make Limoncello cupcakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – To kick things off, whisk together the dry ingredients (flour and baking soda) in a mixing bowl, then set them aside.

Step 2 – Using a stand mixer (or hand mixer + large bowl) whip together the sugar, butter, and cream cheese.

Step 3 – Slowly blend in the eggs and Limoncello.

Step 4 – Mix in the dry ingredients, milk, lemon juice, and lemon zest until loose batter forms.

Step 5 – Line a muffin tin with cupcake liners, then fill each cavity about 3/4 of the way full with batter.

Step 6 – Bake!

Step 7 – While the cupcakes bake and cool, prepare the frosting by using a mixer to whip together the butter, cream cheese, and sugar. Slowly blend in the Limoncello, making sure the consistency of the frosting stays nice and fluffy.

Step 8 – Place the Limoncello cream cheese frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Top each cupcake with a straw, if desired.

Step 9 – Serve and enjoy!