ep 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners. I always use paper liners because they make cleanup a breeze and keep the cupcakes perfectly shaped!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—you’ll need it in a minute. This step ensures your leavening is evenly distributed throughout the batter.

Step 3: Cream Butter & Sugar

In a large bowl with your electric mixer, beat the butter and sugar together on medium-high speed for about 2–3 minutes, until the mixture is light, fluffy, and pale in color. This is where you’re incorporating air into your batter, which makes for tender cupcakes!

Step 4: Add Eggs & Flavor

Add the eggs one at a time, beating well after each addition. This helps create a stable emulsion. Then mix in your vanilla extract and lemon zest.

Step 5: Alternate Wet & Dry Ingredients

Here’s where we build that perfect texture. With your mixer on low speed, add your ingredients in this order:

• • One-third of the dry ingredients

• • Half of the limoncello

• • Half of the milk

• • Another third of the dry ingredients

• • Remaining limoncello

• • Remaining milk

• • Final third of dry ingredients

Mix just until combined after each addition. Overmixing develops gluten and makes tough cupcakes, so stop as soon as you don’t see streaks of flour!

Step 6: Add Optional Lemon Juice

If you love REALLY lemony desserts (like I do!), fold in 2–3 tablespoons of fresh lemon juice.

Step 7: Fill Cupcake Liners

Divide your batter evenly among the 12 cupcake liners, filling each about ¾ full.

Step 8: Bake

Pop them in the oven and bake for 18–22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack. This prevents them from getting soggy bottoms.

Step 10: Make the Limoncello Syrup (Optional but SO Worth It!)

While your cupcakes are still slightly warm, whisk together the limoncello, sugar, and lemon juice in a small bowl until the sugar dissolves. Use a skewer or toothpick to poke several holes in the top of each cupcake, then spoon or brush the syrup over them.

Step 11: Make the Lemon Limoncello Buttercream

In a large bowl, beat the softened butter until it’s super creamy and smooth—about 2 minutes. Gradually add the powdered sugar. Add the limoncello, lemon juice, and lemon zest, then beat on medium-high until light and fluffy, about 3–4 minutes.

If your frosting is too thick, add milk or cream a teaspoon at a time. Too thin? Add more powdered sugar until you reach that perfect, spreadable consistency.

Step 12: Frost Your Cupcakes

Once your cupcakes are completely cool, frost them generously. I love using a piping bag with a large star tip for those beautiful swirls, but you can absolutely use a knife or offset spatula for a more rustic look.

Step 13: Decorate

Top with lemon zest curls, a sprinkle of pastel sprinkles, or some edible glitter for that extra special touch.