Description
Sunny, moist, and zesty—these Limoncello Ricotta Cupcakes are like a bite of summer in cupcake form. Perfectly sweet with a hint of citrus and creamy richness.
Ingredients
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)
Instructions
1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
2. Cream the butter, sugar, and ricotta until fluffy.
3. Beat in eggs one at a time, then mix in vanilla and limoncello.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt, and zest.
5. Gradually add dry ingredients to wet mixture until just combined.
6. Divide batter among cupcake liners.
7. Bake 18–22 minutes until a toothpick comes out clean.
8. Cool for 5 minutes in pan, then on a wire rack.
9. Dust with powdered sugar before serving.
Notes
Store in airtight container for 3 days at room temp or up to 5 days in fridge.
Freezes well for up to 2 months. Wrap individually for best results.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14
- Sodium: 120
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0.5
- Protein: 4
- Cholesterol: 55