Limoncello Cupcakes Food

LIMONCELLO CUPCAKES

Limoncello Cupcakes image

These lemony cupcakes made with Betty Crocker™ Super Moist™ white cake mix get some added zest thanks to Limoncello.

Provided by Paula Jones

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/4 cup Limoncello
1/3 cup vegetable oil
3 egg whites
Grated peel and juice of 1 medium lemon
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon Limoncello
Lemon slices

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
Garnish with lemon slices if desired. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

LIMONCELLO CAKE

Limoncello Cake image

I was searching for an easy cake to use up some of my Limoncello. We love Limoncello in our family! This uses an lemon cake mix and is full of lemony taste.

Provided by mary winecoff

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

Ingredients

18 ounces lemon cake mix
1 (3 ounce) box instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup lemon juice
1/2 cup limoncello (lemon liqueur or Limoncello , Lemoncella)
1 lemon, zest of, rind finely grated
1 cup pecans, chopped
1/4 lb butter
1 cup sugar
1/4 cup limoncello

Steps:

Preheat oven to 350°F.
Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
Mix for at least 3 minutes.
Pour into buttered and floured bundt pan.
Bake for 50-60 minutes.
Remove from oven.
Make glaze: Melt butter and add sugar.
Bring to full boil until sugar is melted.
Remove from heat and add Limoncello.
Poke holes all over cake using a skewer or fork.
Pour glaze over hot cake slowly.
Cool in pan.

LIMONCELLO CREAM CUPCAKES

Limoncello Cream Cupcakes image

Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.

Provided by NcMysteryShopper

Categories Dessert

Time 28m

Yield 18 Cupcakes, 18 serving(s)

Number Of Ingredients 9

Ingredients

18 1/4 ounces super moist white cake mix (I used Betty Crocker)
1/2 cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one!)
1 cup sour cream
3 ounces cream cheese, room temperature
3 egg whites
2 tablespoons lemon zest (no pith)
1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or 1 (12 ounce) can your favorite white frosting
2 tablespoons limoncello
lemon zest

Steps:

Preheat oven to 350.
In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
I actually used those new foil liners - no pan necessary.
Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
Refrigerate while you wait.
Cool cupcakes completely and then frost and sprinkle with zest.

Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 3.8, Cholesterol 10.8, Sodium 257.4, Carbohydrate 40.1, Fiber 0.3, Sugar 31.5, Protein 2.7

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