1tablespoonwater or milkto thin - add more as needed
For the "peeps" Glaze
2cupspowdered sugar
6tablespoonsLimoncello
Instructions
Preheat oven to 350° F. Line muffin tin with wrappers, or spray with baking spray. Set aside.
In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
Beat in the vanilla, lemon zest, water, and limoncello.
Gradually add the dry ingredients and beat just until well combined.
Fill wrappers or muffin tins to three-quarters full.
Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Limoncello Frosting
In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes. Add extracts (or liqueurs) and beat to combine.
Next, add half of the powdered sugar and the meringue powder, and mix together. Continue adding a half-cup of powdered sugar at a time until you reach your desired consistency.
Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting.
Frost cupcakes with a flat knife or a piping bag with a decorative tip.
To make the "peeps" with glaze, please refer to post for complete instructions.
Notes
To make 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 lemon extract as well. Use lemonade or water, plus lemon extract for the buttercream frosting.
Baking times are approximate, all oven bake differently.
Store cupcakes in an airtight container on the counter for up to 3 days, or in the refrigerator for up to 7 days.