Looking for a perfect treat that balances sweet and tart? These Lemon Cupcakes with Limoncella Buttercream Icingare just what you need! Bursting with fresh lemon flavor and topped with a silky limoncello-infused buttercream, these cupcakes are a decadent, yet light, dessert. Whether for a special occasion or a simple afternoon treat, this recipe is sure to impress. Let’s break down the recipe for these zesty, melt-in-your-mouth lemon cupcakes!

Ingredients for Lemon Cupcakes

• 1 1/2 cups (3 sticks) real butter, softened

• 2 cups sugar

• 5 large eggs

• 2 teaspoons vanilla extract

• 4 tablespoons freshly squeezed lemon juice

• Zest of 2 lemons

• 3 cups cake flour (no substitutions—cake flour gives a light texture)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cup buttermilk (or regular milk with a splash of lemon juice to curdle)

Ingredients for Limoncella Buttercream Icing

• 1 1/4 cups butter (2 1/2 sticks), softened

• 2 teaspoons grated lemon rind

• 1 tablespoon fresh lemon juice

• 2 tablespoons limoncello (or substitute with lemon juice if limoncello is unavailable)

• 3 cups powdered sugar

Directions for Lemon Cupcakes

1. Preheat the Oven & Prepare Muffin Tins

Preheat your oven to 325°F (165°C) and line two 12-cup muffin tins with cupcake liners. This will help your cupcakes bake evenly and make clean-up a breeze.

2. Mix Butter and Sugar for a Fluffy Base

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 4-5 minutes until light and fluffy. This step is crucial—beat until the mixture is almost white in color. The fluffier the butter and sugar, the lighter your cupcakes will be.

3. Combine Dry Ingredients

While the butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside.

4. Add Eggs and Wet Ingredients

With the mixer running on medium-low, add eggs, one at a time, allowing each egg to fully incorporate before adding the next. Add vanilla extract, lemon juice, and lemon zest, mixing until combined.

5. Alternate Dry Ingredients and Buttermilk

Turn the mixer to low and begin alternating adding the flour mixture and buttermilk—start and end with the flour mixture. Mix until just incorporated. Be careful not to over-mix.

6. Fill Muffin Cups & Bake

Spoon about 1/4 cup of batter into each muffin cup, filling them almost to the top. These cupcakes are designed to be super moist and light, so don’t worry if they don't form a perfect, curvy crown. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake; you want them to stay moist. Let them cool completely.

Directions for Limoncella Buttercream Icing

1. Whip the Butter

In a separate mixing bowl, whip butter until fluffy, about 2 minutes. This creates a smooth base for your icing.

2. Add Powdered Sugar

Add 1 cup of powdered sugar and whip until smooth and fluffy. Gradually add another cup of powdered sugar, continuing to whip until fully incorporated.

3. Add Lemon and Limoncella

Add lemon rind, lemon juice, and limoncello. Whip until smooth and fully combined. If you don’t have limoncello, lemon juice can be substituted.

4. Final Powdered Sugar Addition

Gradually add the final cup of powdered sugar, beating until the icing is light, fluffy, and smooth.

5. Frost the Cupcakes

Once the cupcakes are completely cool, pipe the limoncella buttercream icing onto each one using a large star tip for a beautiful finish.

Why You’ll Love These Lemon Cupcakes

These Lemon Cupcakes with Limoncella Buttercream Icing are the ultimate citrus-infused treat! The cupcakes themselves are incredibly light and moist, thanks to the cake flour and buttermilk. The lemon juice and zest infuse every bite with a refreshing, zesty flavor. And the limoncello buttercream takes it to the next level with a smooth, boozy twist that balances perfectly with the tartness of the lemon.

Whether you’re making them for a birthday party, a holiday gathering, or just a sweet snack, these cupcakes will disappear in no time!

Tips for the Perfect Lemon Cupcakes

• Use cake flour for the lightest, fluffiest cupcakes. It's worth it!

• Don’t overmix the batter—mix just until incorporated to avoid dense cupcakes.

• Let the cupcakes cool completely before frosting. This ensures the icing stays fluffy and doesn’t melt off.

• For a non-alcoholic version, you can skip the limoncello and use additional lemon juice in the buttercream for extra zing.

Serving Suggestions

• These cupcakes pair beautifully with a hot cup of tea or a glass of sparkling water.

• Perfect for summer parties, baby showers, or any occasion that calls for a refreshing, citrusy dessert.

• For an elegant touch, garnish each cupcake with lemon zest or a small lemon slice.

Final Thoughts on Lemon Cupcakes with Limoncella Buttercream

These Lemon Cupcakes with Limoncella Buttercream Icing are a must-try for anyone who loves a sweet and tangy dessert. They’re light, fluffy, and bursting with fresh lemon flavor. The limoncello buttercream adds a sophisticated twist that will leave everyone asking for the recipe.

Try making these cupcakes for your next celebration, or just indulge in a delicious treat on a cozy afternoon. Either way, they’re sure to be a hit!