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Munchie (December 2023) Limoncello Cupcakes with Lemon Frosting


For the cake:

  • 1 box of Lemon Cake mix

  • 1 cup water

  • 1/2 cup unsalted butter, softened

  • 3 large eggs

For the frosting:

  • 2 cups unsalted butter, softened

  • 4 1⁄2 cups powdered sugar

  • 3 - 6 tablespoons heavy whipping cream

  • 2 tbsp fresh lemon juice

  • 1 large lemon, zested

  • 1 cup yellow sanding sugar sprinkles

  • 2 cups Deep Eddy Lemon Vodka

  • Lemon Wedges for garnish


For the Cake:

  1. Preheat your oven to 350F and line a cupcake pan with liners.

  2. Using a hand or stand mixer, mix all the ingredients until well combined.

  3. Scoop the batter into cupcake liners until they're 3/4 full.

  4. Bake for approximately 19 minutes or until the cupcakes spring back when lightly touched.

  5. Allow the cupcakes to cool completely before frosting or else the lemon icing will melt.

For the frosting:

  1. In a stand mixer with the paddle attachment, beat the butter and powdered sugar together. Start with a slow speed so the sugar doesn't make a mess and then increase the speed to high. Beat for 3-4 minutes until fluffy. You may have to scrape the bowl.

  2. Add the cream and lemon juice. Start with 3 tablespoons of cream and check for consistency. If you want it thicker for piping keep it at that, if you want it thinner then use more. Beat for another 3-4 minutes on high. Continue scraping the bowl if needed.

  3. Using a medium ice cream scooper, place a generous amount of frosting onto the top of each cupcake.

  4. Dip the frosting into yellow sugar sand for an added touch of color and texture.

  5. Spoon the remainder of the frosting into a piping bag with whatever tip you prefer and swirl it onto the cupcakes.

  6. Fill the mini pipettes with lemon vodka and insert them into the frosting on each cupcake.

  7. Garnish with a lemon wedge.

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