Limoncello Cupcakes with Lemon Curd

These Limoncello Cupcakes with Lemon Curd are awesome. Especially if you love lemon-flavored desserts. A must for all you lemon lovers!

I LOVE these Limoncello Cupcakes with Lemon Curd filling! The first time I heard of Limoncello was in an interview with the great Danny Devito. Turns out he has his own brand of Limoncello.

Since I love lemon-flavored desserts, it was a no brainer for me to make these Limoncello cupcakes.

I did make my own lemon curd for these cupcakes (see recipe card below), but you can also buy lemon curd from your local grocery store and still achieve the same delicious results.

And just to make sure you get all the lemon flavor you can handle, I've included a lemon buttercream icing to go with these delicious cupcakes.

If you don't have any Buttermilk on hand and don't feel like going to your local grocery store, check the Chef's Notes on the recipe card for an easy substitute.

🥃 Alcohol Warning

Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

For more delicious recipes like this one, make sure you check out my collection of Cake & Cupcake Recipes.

📋 What Ingredients do I need

You will need the following ingredients to make these Limoncello Cupcakes: All Purpose Flour, Baking Powder, Salt, Unsalted Butter, Softened, Cream Cheese, White Sugar, Eggs, Limoncello, Buttermilk, Lemon Juice, Lemon Zest and Powdered Sugar.

🥣 How to Make the Limoncello Cupcakes

Preheat Oven to 325°F.
Beat the softened butter and cream cheese. Add sugar and mix well until light and fluffy.
Add the eggs, one at a time, mixing well after each.
Add the limoncello and beat until well mixed.
Sift together flour, baking powder, and salt. Add half the flour to the butter mixture and mix well. Add buttermilk to mixture and mix until well combined. Add the rest of the flour mixture and mix.
Mix in lemon juice and lemon zest just until combined.
Pour batter into a prepared cupcake pan and bake until a toothpick comes out clean - about 18 to 20 minutes depending on your oven. Let cupcakes cool on wire rack.

🥣 How to Make the Lemon Curd Filling

In a saucepan over medium heat, mix lemon juice, lemon zest, and sugar until it boils.
In a mixing bowl, whisk egg and egg yolk.
Remove lemon mixture from heat. Whisk lemon mixture into eggs to temper.
Add mixture back to the saucepan and cook over medium heat, whisking constantly, until thickened. Cool completely.
Use a cupcake corer (or your preferred method) to make a hole into tops of cooled cupcakes. Fill each cupcake with cooled lemon curd.

🥣 How to Make the Lemon Buttercream Icing

In a small bowl, beat the butter and cream cheese.
Add the limoncello and beat until smooth.
Beat in powdered sugar until desired icing consistency is obtained.
Pipe icing onto cooled cupcakes.

🍳 Recipe Card

Limoncello Cupcakes with Lemon Curd

These Limoncello Cupcakes with Lemon Curd are awesome. Especially if you love lemon-flavored desserts. A must for all you lemon lovers!

4.67 from 3 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 18

Calories 316 kcal

Ingredients

CUPCAKE INGREDIENTS

• 1 ½ Cups All Purpose Flour
• 1 Tsp Baking Powder
• ½ Tsp Salt
• ¼ Cup Unsalted Butter, Softened
• 2 oz Cream Cheese
• 1 Cup White Sugar
• 3 Egg(s)
• 1 Tbsp Limoncello
• ½ Cup Buttermilk
• ¼ Cup Lemon Juice
• 1 Lemon Zest

LEMON CURD FILLING

• ½ Cup Lemon Juice
• 2 Lemon Zest
• ¼ Cup White Sugar
• 1 Egg(s)
• 1 Egg Yolk(s)

LEMON BUTTERCREAM ICING

• ¼ Cup Unsalted Butter
• 6 oz Cream Cheese
• 4 Cups Powdered Sugar
• 2 Tbsp Limoncello

Instructions

 

MAKE THE CUPCAKES

• Preheat Oven to 325°F.
• Beat the softened butter and cream cheese. Add sugar and mix well until light and fluffy.
• Add the eggs, one at a time, mixing well after each.
• Add the limoncello and beat until well mixed.
• Sift together flour, baking powder and salt. Add half the flour to the butter mixture and mix well. Add buttermilk to mixture and mix until well combined. Add the rest of the flour mixture and mix.
• Mix in lemon juice and lemon zest just until combined.
• Pour batter into prepared cupcake pan and bake until toothpick comes out clean - about 18 to 20 minutes depending on your oven. Let cupcakes cool on wire rack.

MAKE LEMON CURD FILLING

• In a saucepan over medium heat, mix lemon juice, lemon zest, and sugar until it boils.
• In a mixing bowl, whisk egg and egg yolk.
• Remove lemon mixture from heat. Whisk lemon mixture into eggs to temper.
• Add mixture back to saucepan and cook over medium heat, whisking constantly, until thickened. Cool completely.
• Use a cupcake corer (or your preferred method) to make a hole into tops of cooled cupcakes. Fill each cupcake with cooled lemon curd.

MAKE THE LEMON BUTTERCREAM ICING

• In a small bowl, beat the butter and cream cheese.
• Add the limoncello and beat until smooth.
• Beat in powdered sugar until desired icing consistency is obtained.
• Pipe icing onto cooled cupcakes.

Notes

→ If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Nutrition

Calories: 316kcalCarbohydrates: 51gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 75mgSodium: 172mgPotassium: 89mgSugar: 41gVitamin A: 405IUVitamin C: 5.2mgCalcium: 43mgIron: 0.8mg

Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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