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Limoncello Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Limoncello spiked lemon cupcakes using Betty Crocker™ Super Moist™ white cake mix for a tangy twist.
Ingredients:
  • 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
  • 2 cups powdered sugar
  • 1 tablespoon Limoncello
  • Lemon slices
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pan). Line 24 regular-size muffin cups with paper baking cups. In a large bowl, use an electric mixer to combine cupcake ingredients for 2 minutes on medium speed, scraping the bowl occasionally. Fill each muffin cup two-thirds full with the batter.
  • Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
  • In a large bowl, cream together the cream cheese and butter until fluffy. Mix in powdered sugar and Limoncello on low speed, then beat on medium speed until the frosting is light and airy. Frost the cupcakes by mounding and swirling the frosting in the center.
  • If desired, top with fresh lemon slices before covering and storing in the refrigerator.

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