Limoncello Cream Cupcakes Recipe

Name: Limoncello Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 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); Frosting; 1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or (12 ounce) can your favorite white frosting; 2 tablespoons limoncello; Garnish; lemon zest

Servings: persons

Cupcakes
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)
Frosting
1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or (12 ounce) can your favorite white frosting
2 tablespoons limoncello
Garnish
lemon zest

1
Preheat oven to 350.
2
In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
3
Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
4
I actually used those new foil liners - no pan necessary.
5
Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
6
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!
7
Refrigerate while you wait.
8
Cool cupcakes completely and then frost and sprinkle with zest.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cupcakes, 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, and more.

Yes, Limoncello Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Limoncello Cream Cupcakes

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