Gallery

Recipe Summary

prep:
40 mins
stand:
30 mins
bake:
18 mins
cool:
45 mins
total:
2 hrs 13 mins
Servings:
20
Yield:
20 (2-1/2 inch) cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine milk and limoncello; set aside.

    Advertisement
  • Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

  • Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

  • Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • Up to 1 hour before serving, generously spread or pipe Lemon Frosting on each cupcake. Place crushed candies on a plate. Roll the edges of the cupcakes in crushed candies to coat. Or top cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.

Make-Ahead Directions:

Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

Nutrition Facts

350 calories; fat 14g; cholesterol 59mg; saturated fat 7g; carbohydrates 53g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 0g; sugars 42g; protein 2g; vitamin a 340.1IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 150mg; potassium 42mg; calcium 40.4mg; iron 0.7mg.
Advertisement
Advertisement