Limoncello Cupcakes
Paula Jones
Created Aug 13, 2012
These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.
Limoncello Cupcakes
- Prep Time 30 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 11
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 1/4 cups water
- 1/4 cup Limoncello
- 1/3 cup vegetable oil
- 3 egg whites
- Grated peel and juice of 1 medium lemon
Frosting
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon Limoncello
Garnish
- Lemon slices
Instructions
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Step1Heat 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.
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Step2Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
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Step3In 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.
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Step4Garnish with lemon slices if desired. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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