Preheat oven to 350 degrees. 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 3/4 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.
Frost with Limoncello spiked, or vanilla buttercream. Decorate as desired.
To make the "peeps" with glaze: Whisk together powdered sugar and Limoncello in a small bowl.
Place parchment paper under a wire cooling rack. Dip the tops of each chick into the glaze. Allow excess to drip back into the bowl.
Place on the wire rack, and immediately sprinkle with colored sugar crystals.
Allow to cool completely. Dip toothpick into black gel coloring to make the eyes.
Substitute 1 cup of lemonade to make a non-alcohol version.
This is my favorite Buttercream Frosting recipe. I used 2 Tablespoons of Limoncello and 1 teaspoon of organic Lemon Extract for my frosting in place of the other flavorings. You can also substitute water and lemon extract, and skip the Limoncello if desired.