Limoncello Cupcakes

Inspired by...travel dreams

I have a new love interest.  It's the Amalfi Coast in Italy.  To be honest, this affair was inspired by Giada De Laurentiis's new(ish) show on the Food Network.  I'm just mesmerized by the scenery from her house in Positano, all of the fresh, local ingredients, and just the general beauty of the place.  There are (apparently, since I haven't been there yet) lemon trees everywhere and an abundance of limoncello.  Sounds pretty close to paradise to me. 

​Before I had even heard of Positano, I was inspired to make these cupcakes after finding a bottle of limoncello in my parents' freezer one summer.  I loved the original batch that I made with a recipe from the "Normal Activities" blog, but have been slowly adapting the recipe ever since   I wanted to make cupcakes with the bright lemon flavor that were just as light in texture.  And the result is the recipe that I'm sharing here!

​Maybe someday I can make them from a kitchen overlooking the Amalfi Coast...  #traveldreams

Recipe

Cupcakes - makes approximately 16 regular sized or 45 mini cupcakes
Ingredients

• ​2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 eggs, at room temperature
• 1 tablespoon limoncello
• 1/2 cup buttermilk, at room temperature
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest (from about 2-3 lemons)
• 1/2 teaspoon vanilla

Directions

1. ​Preheat oven to 350 degrees.  Line cupcake pans.
2. Sift together flour, baking powder, baking soda, and salt.
3. Cream together the butter and cream cheese.
4. Add sugar and beat until incorporated.
5. Add eggs one at a time.
6. Add limoncello.
7. Add dry ingredients alternately with buttermilk, starting and ending with the dry ingredients.
8. Add lemon juice, lemon zest, and vanilla and mix until just incorporated.
9. Scoop into cupcake pans.
10. Bake for approximately 18-20 minutes until toothpick comes out clean.  For mini cupcakes, bake for approximately 12-14 minutes.

Frosting
Ingredients

• ​1 stick (1/2 cup) butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 2 tablespoons limoncello
• 1/2 teaspoon lemon zest
• 4-4.5 cups powdered sugar
• ~1 tablespoon lemon juice

Directions

1. ​Cream together the butter and cream cheese.
2. Add limoncello and lemon zest.
3. Add 4 cups powdered sugar one cup at a time, beating to incorporate. 
4. Add lemon juice and more powdered sugar to reach desired consistency.
5. Frost cupcakes generously.