Limoncello Ricotta Cupcakes – Sunny, Moist & Heavenly! 🍋☀️

If sunshine had a flavor, these Limoncello Ricotta Cupcakes would be it. With their delicate crumb, creamy richness, and a bright pop of lemon, they bring a sweet slice of Italy right to your kitchen. Perfect for spring brunches, summer parties, or anytime you need a cheerful treat. And if you’re anything like me, one bite will instantly transport you to a lemon grove on the Amalfi Coast.

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Overview of Recipe Content

These cupcakes are a dreamy dessert that bridges the gap between rich and refreshing. Ricotta adds a luscious, creamy texture, while limoncello and lemon zest brighten each bite with that unmistakable citrus zing.

Why You’ll Fall in Love with These Cupcakes

• Moist and fluffy: Ricotta cheese ensures every bite is tender and creamy.
• Easy to make: No complicated steps or fancy ingredients.
• Perfectly balanced: Sweet with just enough tartness to keep things interesting.

What Do They Taste Like?

Like the softest lemon cheesecake, but in cupcake form! Light, bright, with that signature hint of limoncello warmth.

Great For:

• Spring and summer entertaining
• Bridal showers or brunches
• An elegant teatime treat

Ingredients

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• 1 cup ricotta cheese
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup limoncello liqueur
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• Powdered sugar for dusting (optional)

Tools Needed

• Electric mixer
• Mixing bowls
• Cupcake/muffin pan
• Cupcake liners
• Zester or microplane

Substitutions & Additions

• No limoncello? Try lemon juice + zest for an alcohol-free version.
• Feeling fancy? Add a dollop of lemon curd or mascarpone frosting.
• Gluten-free? Sub in a 1:1 GF flour mix.

How to Make Limoncello Ricotta Cupcakes

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1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
2. Cream the butter, sugar, and ricotta in a large bowl using an electric mixer until fluffy—about 3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract and limoncello. The batter may look a bit curdled—totally normal.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Scoop the batter evenly into cupcake liners, filling about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

What to Serve with Limoncello Ricotta Cupcakes

These cupcakes shine on their own, but here are some pairings that’ll elevate your dessert game:

• A glass of chilled prosecco or iced limoncello spritz
• Fresh berries or berry compote
• Strawberry Shortcake French Toast Casserole
• Lemon Lavender Shortbread

Tips for Making It Perfect

• Use whole milk ricotta for the best texture—no skimping!
• Don’t overmix after adding the flour, or your cupcakes might turn dense.
• Zest your lemon before juicing. Trust me, it’s easier.
• Use an ice cream scoop for evenly sized cupcakes.

Storage Instructions

Room Temp: Store in an airtight container for up to 3 days.
Fridge: Up to 5 days, but bring to room temp before serving.
Freezer: Freeze unfrosted cupcakes for up to 2 months. Wrap individually and thaw before serving.

General Information

These cupcakes blend Italian tradition with American flair. Limoncello, the zesty lemon liqueur from southern Italy, brings a unique citrus punch that ricotta tempers into a creamy delight. They’re a favorite for warm-weather gatherings and a brilliant twist on traditional lemon desserts.

Frequently Asked Questions

Can I use mascarpone instead of ricotta?
You can, but expect a denser texture and richer flavor.

What can I use instead of limoncello?
Try fresh lemon juice with a touch of extra zest and a spoonful of simple syrup.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour substitute.

Do I need to refrigerate leftovers?
Only if you plan to keep them beyond 2–3 days. Otherwise, room temp is fine.

Can I add frosting?
Absolutely. Try a lemon buttercream or a swirl of whipped mascarpone.

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Conclusion

There’s something purely joyful about these Limoncello Ricotta Cupcakes—they’re light, lemony, and utterly irresistible. Whether you’re baking for brunch or simply treating yourself, they bring sunshine to your plate. If you love lemony sweets, you might also enjoy my Lemon Lavender Shortbread or Strawberry Shortcake French Toast Casserole.

Happy baking, friend! 💛

Interactive Elements

Tried this recipe? I’d LOVE to see your creation!
💬 Leave a review or comment below.
📸 Share your cupcakes on Pinterest @poulefrecipe or tag me on Instagram!

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	220
Protein	4g
Carbs	26g
Sugars	14g
Fat	11g
Saturated Fat	6g
Fiber	0.5g
Sodium	120mg

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