March 25, 2014 31 Comments

Limoncello Cupcakes

Name: Limoncello Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 Servings
Ingredients: 1 1/4 cups super fine sugar; 4 large eggs; 1/2 cup safflower or canola oil; 2 Teaspoons pure vanilla extract; 2 Tablespoons freshly grated lemon zest; 1/2 cup Limoncello* (I used Caravello); 1/2 cup water*; 2 1/2 cups cake flour (I used Swan's Down); 2 teaspoons baking powder; 1 teaspoon salt; 1/4 cup non-fat dry milk powder; 3.4 ounce package instant lemon pudding mix; 2 cups powdered sugar; 6 Tablespoons Limoncello

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A couple of weeks ago, I was wondering around in Target {yes, quite dangerous} and I came across these absolutely adorable silicone chick cake molds…..and I had to have them! I stood there debating the practicality of them, but in the end, they were just too adorable to pass up. I do not usually make seasonal, full priced purchases, I like things to be on sale! But I had this picture in my head, and well, I just couldn’t pass them up…..

and this is what I was thinking while standing in Target…..

They are perfect for Easter and springtime parties! Don’t worry, if you do not want to go buy these molds, you can still make these delicious Limoncello Cupcakes…as cupcakes as well…..

With a straw because it’s usually a drink 😉 or with yellow sugar crystals because they are lemon…..

They would also be perfect for Mother’s Day!

You can add pink food coloring, and make them Pink Lemonade Cupcakes! You know me and options. 🙂

How to make Limoncello Cupcakes:

Start by preheating the oven to 350 degrees. Spray your cake molds and place on a parchment paper lined baking sheet, or line some muffin tins with pretty wrappers…..

Mix the flour, salt, baking powder, dry milk powder, and pudding mix together in a bowl and set aside…..

In a large bowl, beat together the eggs, sugar, and oil until well blended…..

add the vanilla, lemon zest, water, and Limoncello*…..

Gradually add the dry ingredients…..

Beat just until well combined. Fill cake molds or wrappers 3/4’s full…..

Do not bake cupcake wrappers on a flat pan, they will flatten out and look strange. 😉 They need to be in muffins pans. Bake for 18 to 21 minutes, or until a toothpick comes out clean…..

Allow to cool in the pan for 10 minutes, they do shrink up and level out a bit. Remove from pan and place on a wire cooling rack, allow to cool completely…..

If you are making the peeps, you will need to make a glaze. Whisk together 2 cups of powdered sugar with 6 Tablespoons of Limoncello…..

Dip top of the “peeps” into the glaze and allow excess to drip back into the bowl…..

Place parchment paper under the wire cooling rack, and place chicks back on rack. Shake yellow sugar crystals over the glazed tops to completely cover…..

The darker yellow sugar looks better than the pale yellow…..

Dip a toothpick into black food gel to make the eyes…..

I cheated and sprinkled the pink sugar over the pale yellow glaze. 😉

To make the Limoncello Frosting:

I used my favorite Buttercream Frosting recipe and substituted 2 Tablespoons of Limoncello and 1 teaspoon of lemon extract for the original flavorings. You can use a small zipper top bag or a decorating bag with a #2D decorating tip to decorate the cupcakes…..

*To make these cupcakes without alcohol – substitute lemonade for the Limoncello and water in the cake recipe. Taste the batter to see how lemony it is. You may need to add extract as well. Use water and lemon extract for the buttercream. 🙂

The reason that I make all of my cakes with alcohol, is not because I want to keep the liquor companies in business. It’s because the flavors are so much more intense than with extracts! 🙂

Enjoy!!