Go Back
+ servings
Print Recipe
No ratings yet

Limoncello Cupcakes with Mascarpone-Lemon Frosting

Made with limoncello, lemon, and mascarpone, these cupcakes are a citrus heaven with a deliciously light sponge and a rich creamy topping!
Prep Time15 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Dessert
Keyword: cupcakes, dessert, lemon, limoncello, mascarpone, summer, sweet
Servings: 12 cupcakes
Calories: 475kcal
Author: larayamagata

Ingredients

Limoncello Cupcakes

  • 1 ½ cups AP flour (180g) - See note
  • 1 tsp. baking powder
  • ½ cup unsalted butter softened (112g)
  • 2 eggs medium-sized
  • 1 cup sugar (200g)
  • ½ cup milk (120 mL)
  • 2 tbsp. limoncello liquor
  • 2 tbsp. lemon zest (optional)
  • 1 tbsp. lemon juice (optional)
  • ¼ tsp. salt

Lemon-Mascarpone Frosting

  • 1 cup mascarpone cheese (250g)
  • 3 tbsp lemon juice
  • 2 ½ cups powdered sugar sifted (310g)
  • cup heavy cream (160mL)
  • zest of 1 lemon

Instructions

Limoncello Cupcakes

  • Preheat the oven to 175°C (350 F) and line a 12-cup muffin tin with paper or silicone liners.
  • In a medium-sized bowl, sift and mix AP flour, baking powder, and salt. Set aside.
  • In an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-speed until pale and creamy.
  • Add in the eggs, one by one, and continue mixing on medium speed. Use a spatula to scrape any ingredients from the side of the bowl. Add limoncello, lemon juice and lemon zest (if using) and mix for another minute. Mixture may look slightly clumpy but this will smoothen once baked.
  • Slowly, add half of the dry ingredients and half of the milk (add one part dry ingredients, and one part milk each time) and fold in using a spatula until just incorporated. Repeat for the remaining half mixtures.
    Do not over-mix the batter once you start adding the dry ingredients.
  • Spoon the batter into muffin tin or molds until ⅔ full and bake for 18-22 minutes or until golden brown and a toothpick inserted in the centre of the sponge comes out clean. Allow to cool for 5 minutes, then transfer to a cooling rack to finish off cooling before frosting.

Lemon-Mascarpone Frosting

  • Place mascarpone cheese and lemon juice in a bowl of a stand mixer fitted with the whisk attachment and mix on medium-high speed until softened (20-30 seconds - do not overmix or mascarpone will curdle)
  • Add sifted powdered sugar and heavy cream and whisk for 1-2 minutes until mixture becomes light and fluffy, and of pipeable consistency. Stiff peaks should form when you lift whisk attachment. Do not overmix frosting.
  • Place the mixture into a piping bag fitted with a your preferred tip and frost the cupcakes. Make sure the cupcakes have completely cooled down before frosting.
  • Sprinkle with lemon zest and add lemon wedge as desired. Serve chilled or at room temperature. Store in refrigerator.

Notes

  • All-purpose flour can be substituted with cake flour. For every one and a half cup of all-purpose flour (180g), use the same amount plus 3 tablespoons of cake flour.
 
The mascarpone-lemon frosting recipe should be enough to moderately frost 12 cupcakes (see cupcake photos in post). If you would like to have more frosting, go ahead and double all ingredients for the frosting.

Nutrition

Calories: 475kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 318mg | Potassium: 91mg | Fiber: 1g | Sugar: 44g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 1mg