I made these limoncello cupcakes for Easter and they could not have been more appropriate for a dessert on a spring evening! Even better- the leftovers were just as tasty the next day! I enjoy limoncello and was happy to have a good excuse to buy it and store it in our freezer for upcoming warm evenings 🙂
I’m generally not a huge cupcake fan but would happily add these to a regular baking rotation. They were light and full of flavor and my friend Roxanne (aka The Cake Engineer) , gave me tip to use a fork to poke tiny holes into the cupcake before soaking it with syrup. Good idea! I’ll definitely do that the next time which will probably keep the cupcake liners from getting sticky from the syrup running down the sides. Either way, what a yummy cupcake!
I piped out the frosting and Dorie was correct, next time I’ll double the frosting so each cupcake gets some love. 🙂