Description
These bright and fluffy Limoncello Cupcakes with Almond Glaze combine citrusy lemon flavor with a sweet, nutty drizzle. Perfect for spring gatherings and celebrations!
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup Limoncello liqueur
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 1 lemon
½ cup buttermilk
1 cup powdered sugar
2 tablespoons milk (or cream)
½ teaspoon almond extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Beat butter and sugar until fluffy, then add eggs, Limoncello, and lemon zest.
3. Whisk dry ingredients in a separate bowl and alternate adding with buttermilk to the wet mixture.
4. Divide batter evenly into liners and bake for 18–20 minutes.
5. Cool completely before whisking glaze ingredients and drizzling on top.
Notes
Substitute Limoncello with lemon juice for a non-alcoholic version.
Garnish with sliced almonds or candied lemon peel for extra flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg