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    You are in: Home / Recipes / Limoncello Cream Cupcakes Recipe
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    Limoncello Cream Cupcakes

    Limoncello Cream Cupcakes. Photo by NcMysteryShopper

    1/3 Photos of Limoncello Cream Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    8 mins

    20 mins

    NcMysteryShopper's Note:

    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.

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    Ingredients:

    Serves: 18

    Yield:

    Cupcakes

    Units: US | Metric

    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 1 (12 ounce) can your favorite white frosting
    • 2 tablespoons limoncello

    Garnish

    Directions:

    1. 1
      Preheat oven to 350.
    2. 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. 3
      Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
    4. 4
      I actually used those new foil liners - no pan necessary.
    5. 5
      Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
    6. 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. 7
      Refrigerate while you wait.
    8. 8
      Cool cupcakes completely and then frost and sprinkle with zest.

    Ratings & Reviews:

    • on December 18, 2007

      55

      As cupcakes go these are pretty good at least hubby, who ate four of them, said so.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2007

      55

      Me and my friend Noah loved these cupcakes! We wanted more and more and more. I like the tang. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2007

      45

      I won't put my photo cause my cupcake is pink cause I don't know I was sure it said pink lemonade lol but now I see that it was not written pink. The cupcake is moist and has a very good taste. We really like it. But the frosting not so much. It's the store-bought whipped cream frosting that I don't like the taste. Even if I added lot of Limoncello :( I think it would be great to do whipped cream and add limoncello to it. I'm glad I frosted only 1 cupcake for the photo. Cause we're probably eat the cupcake without frosting. Thanks Chery :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Limoncello Cream Cupcakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 264.1
     
    Calories from Fat 95
    36%
    Total Fat 10.5 g
    16%
    Saturated Fat 3.7 g
    18%
    Cholesterol 10.8 mg
    3%
    Sodium 257.3 mg
    10%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 0.3 g
    1%
    Sugars 31.4 g
    125%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    limoncello

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