These Limoncello Cupcakes with Limoncello Buttercream feature a triple dose of the classic Italian lemon liqueur and a marmalade surprise tucked into the center of each cake.
Alcohol can heighten flavor, and this Lemon Cupcake Recipe proves it—each bite is bright, tender, and memorably lemony.
Why You Must Make
If you love lemon, these limoncello cupcakes will delight: a citrus-scented cake, a syrup soak that locks in moisture, a marmalade center for a burst of flavor, and a silky limoncello buttercream on top.
- The batter includes lemon zest and limoncello, the baked cupcakes are brushed with limoncello syrup, and the frosting is infused with the same liqueur for layered lemon flavor.
- Each cupcake is filled with a teaspoon of marmalade—lemon marmalade if you have it, or orange marmalade for a complementary brightness.
Expert Tips
- For a more European look, pipe a modest swirl of frosting rather than piling it high.
- Painting the warm cupcakes with syrup keeps the crumb moist so you don’t need heavy frosting coverage.
- If you prefer more frosting, double the buttercream quantities for extra ribbons of lemony sweetness.
These boozy little cakes were a family favorite—breezy, bright, and perfect for limoncello lovers. If you’re inspired, bake a batch of Parisian-style Limoncello Cupcakes and enjoy a little sunshine on a plate.
Ingredient and Tool List:
- Kitchen Staples – all-purpose flour, salt, granulated sugar, vegetable oil, butter, powdered sugar (sift first)
- Baking Powder – distinct from baking soda; check freshness before baking.
- Ground Cardamom – optional, adds a warm, floral note.
- Lemon Zest – zest before juicing to preserve flavor.
- Plain Greek Yogurt – full-fat produces the best texture.
- Eggs – use large eggs at room temperature for even mixing.
- Limoncello – the lemon liqueur that brings the signature flavor.
- Orange or Lemon Marmalade – a teaspoon per cupcake gives a bright, jammy center.
- Citrus Zester – makes quick work of zesting lemons.
Frequently Asked Questions
Limoncello is an Italian liqueur made by steeping lemon zest in neutral spirit and adding sugar, resulting in a bright, sweet lemon-flavored liquor.
For this recipe, you place a teaspoon of marmalade into each unbaked cupcake; it sinks to the center while baking. Alternatively, you can core baked cupcakes with a small knife or a cupcake corer, fill the cavity, and replace the top “cap.”
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Limoncello Cupcakes with Limoncello Buttercream
20 minutes
25 minutes
1 hour
1 hour 45 minutes
12
Lovely lemon cupcakes flavored with limoncello and marmalade and topped with a swirl of lemon buttercream
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon ground cardamom (optional)
- Pinch of salt
- ¾ cup sugar
- The grated zest of 1 lemon
- ½ cup plain Greek yogurt
- 3 large eggs, at room temperature
- 2 tablespoons limoncello
- ½ cup vegetable oil
- ¼ cup (80g) orange marmalade
For the syrup
- 1 ½ tablespoons sugar
- 2 tablespoons water
- 1 tablespoon limoncello
For the frosting
- 6 tablespoons butter, at room temperature
- 2 cups powdered sugar
- 2 tablespoons limoncello
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Line a standard 12-cup muffin tin with paper liners.
- Center the oven rack and preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
- Put the sugar and lemon zest in a large bowl and rub them together with your fingers until fragrant.
- Whisk in the yogurt, then whisk in the eggs one at a time, followed by the limoncello.
- Switch to a flexible spatula and fold the dry ingredients into the wet mixture until just combined.
- Fold in the oil until incorporated, taking care not to overmix.
- Scoop a generous spoonful of batter into each liner, add a teaspoon of marmalade to the center, and cover with more batter.
- Bake 20–25 minutes, until cakes are puffed and a toothpick comes out clean. Transfer the tin to a wire rack to cool slightly.
- While the cakes bake, prepare the syrup: combine sugar and water in a small microwave-safe bowl, heat until boiling (about 1 minute), then stir in the limoncello. When the cupcakes come from the oven, brush the warm tops with the syrup.
- After the cupcakes cool to room temperature, make the buttercream: beat butter and powdered sugar in a mixer on low until the mixture clings to the paddle (about 5 minutes). Add limoncello and lemon juice and beat on medium until light and fluffy, about 3 minutes.
- Spoon or pipe a dollop of frosting onto each cupcake and serve.
Nutrition Information:
Yield:
12
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 362
Total Fat: 16g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 62mg
Sodium: 161mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 36g
Protein: 4g
Nutrition figures are estimates provided for convenience and may vary based on brands and portion sizes. For precise values, calculate using the specific ingredients you use.
This recipe appears in Dorie Greenspan’s Baking Chez Moi (page 194) and is a reliable choice for bakers who want a refined lemon dessert. The combination of cake, marmalade center, syrup, and limoncello buttercream creates a layered, elegant cupcake.
Disclosure: Some links in the original post were affiliate links; recommendations reflect the author’s personal preferences and experiences.