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.
Limoncello Cupcakes ‣ 1 3/4 cups cake flour, * ‣ 1 teaspoon baking powder ‣ 1/2 teaspoon salt ‣ 1 cup granulated sugar ‣ 1/4 cup unsalted butter, softened ‣ 2 ounces cream cheese, softened ‣ 3 eggs, room temperature ‣ 1/2 cup milk ‣ 2 tablespoons limoncello ‣ 1/4 cup lemon juice ‣ 1 tablespoon lemon zest Limoncello Cream Cheese Frosting ‣ 1/2 cup unsalted butter, softened ‣ 8 ounces cream cheese, softened ‣ 4 cups powdered sugar ‣ 4 tablespoons limoncello, or to taste ‣ lemon twists, for decoration (optional)
To kick things off, whisk together the dry ingredients (flour and baking soda) in a mixing bowl, then set them aside.
Slowly blend in the eggs and Limoncello, then mix in the dry ingredients, milk, lemon juice, and lemon zest until loose batter forms.
Line a muffin tin with cupcake liners, then fill each cavity about 2/3 of the way full with batter. Once done, send them off to bake!
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.
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.