Limoncello Cream Cupcakes
photo by ncmysteryshopper
- Ready In:
- 28mins
- Ingredients:
- 9
- Yields:
-
18 Cupcakes
- Serves:
- 18
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
directions
- 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.
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Reviews
-
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 :)
RECIPE SUBMITTED BY
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