Limoncello Cupcakes

Limoncello Cupcakes! Perfect dessert for a summer party!

When Ian and I moved to our town we were both fresh out of college and experiencing being financially independent from our parents for the first time. Long gone were the days where I could pack up my clothes to do laundry at my parents’ house or tag along on grocery shopping trips!

Limoncello Cupcakes! Perfect dessert for a summer party!

Luckily, Ian and I both were offered jobs that allowed us to be financially stable, but I still found myself searching for inexpensive date night experiences. One of my favorite discoveries was a little bakery in town that made gourmet cupcakes with unique flavors. After an afternoon of ridding our bikes along the river we would stop by the bakery and share a delicious cupcake. For less than $5 we could enjoy an afternoon date that felt like we were splurging – that’s how good these cupcakes were!

Limoncello Cupcakes! Perfect dessert for a summer party!

Here I am, three years later, and I still love those bike ride/cupcake dates! However, when I brewed a batch of Limoncello I had an idea – why not try my hand at baking my own batch of gourmet cupcakes?! After some trial and error, I finally nailed the recipe down and believe these fresh limoncello berry cupcakes would compliment any summer party dessert table! Better yet, bake a batch of these cupcakes and gift them to a recent grad!

Limoncello Cupcakes

 

Ingredients:

  • A box of white cake mix and the required ingredients listed on the back
  • Limoncello
  • 3 Tbs. grated lemon peel
  • 3 cups powdered sugar
  • 1/3 cup softened butter
  • 2 Tbs. lemon juice
  • 24 mini lemon wedges and fresh raspberries for decoration

Recipe:

  • Prepare the cake by following the cake instructions on the back of the box and swap out the require amount of water with limoncello
  • Fold in the grated lemon peel
  • Place liners in each cupcake tin and fill half full with batter
  • Bake per box instructions
  • While cupcakes are cooling make the butter cream frosting by beating the softened butter, powdered sugar, and vanilla extract with an electric mixer until well combined
  • Add lemon juice to the frosting 1 Tbs. at a time until you reach your desired consistency
  • Pipe onto each cupcake and top with a fresh raspberry and lemon wedge
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