I usually prefer simple vanilla cupcakes—yellow cake, white frosting, maybe a few sprinkles. But after making a batch of homemade limoncello, I started imagining how its bright lemon flavor could lift my baking. It was time to branch out from plain vanilla.
These soft, springy cream cheese and lemon cupcakes with a gooey lemon curd center were exactly the fresh burst of flavor I wanted. At first the original recipe looked a bit involved, but in practice the cupcakes were straightforward and forgiving—even for an average baker.
They turned out perfectly, and I managed to bring them to my husband’s potluck lunch at work. Afternoon cupcakes definitely make weekday lunches more exciting.
Try these lemon cupcakes for family, friends, or coworkers and you’ll see why they’re a hit. The lemon curd inside adds a pleasantly tart surprise, while the limoncello in the cake and frosting deepens the citrus flavor without overpowering it. The cream cheese frosting adds a silky, slightly tangy finish. Top each cupcake with a fresh berry or a thin lemon slice for a pretty springtime presentation that tastes as good as it looks.
Lemon Cupcakes with Limoncello-Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ounces ½ stick unsalted butter, at room temperature
- 2 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons limoncello
- ½ cup buttermilk
- ¼ cup lemon juice
- Zest of one lemon
For the lemon curd:
- Zest of 2 lemons
- ½ cup lemon juice
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
- 2 ounces ½ stick unsalted butter, at room temperature
- 4 ounces cream cheese, room temperature
- 1 tablespoon limoncello
- 2 cups powdered sugar, sifted
Instructions
-
Prepare the cupcakes. Preheat the oven to 350°F and place a rack in the center. Whisk together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2–3 minutes. Add the eggs one at a time, beating well after each. Mix in the limoncello for about one minute. On low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Stir in the lemon juice and lemon zest on low just until combined. Divide the batter among 12 muffin cups and bake about 20 minutes, or until a toothpick near the center comes out clean. Cool completely.
-
Prepare the lemon curd. In a heavy saucepan, combine the lemon zest, lemon juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk the egg and egg yolk. Slowly whisk a small amount of the hot lemon mixture into the eggs to temper them, then scrape the eggs back into the saucepan. Return to medium heat and whisk constantly until the curd thickens, about 5 minutes. Remove from the heat and let cool completely before using.
-
Prepare the frosting. In the mixer bowl fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2–3 minutes. Add the limoncello and beat another minute. Reduce speed to low and gradually add the sifted powdered sugar, beating until smooth and fully incorporated.
-
Assemble the cupcakes. Using the large end of a melon baller or the back of a large pastry tip, cut a small hole out of the center of each cupcake. Spoon or pipe the cooled lemon curd into each cavity. Fit a pastry bag with a star tip (Wilton 1M works well) and fill it with the cream cheese limoncello frosting. Pipe a swirl of frosting on each cupcake and garnish with lemon slices or berries if you like.
-
Enjoy!
Did you make this recipe?
If you make this recipe, I’d love to hear your feedback and see a rating. If you share on Instagram, tag @comfortcookingblog. Thank you!