Limoncello Gluten Free Cupcakes



Today we were inspired to create an easy flavoursome spring treat, that is a little naughty, a little

nice and full of fresh delight and taste sensation. The weather lately has been warming up, the sun

has been shining, spring has started early, there are pretty spring blossoms everywhere, and we

have been enjoying their delicate fragrances on the breeze.

These limoncello cupcakes reminded us of the change of seasons, warmth, long sunny

days relaxing with a tasty treat.




1 ¾ cups self raising gluten free flour (we used Orgran brand)

½ tsp salt

60g unsalted butter, softened

60g cream cheese

1 cup sugar

3 eggs, room temperature

½ cup milk

2 tbsp limoncello liqueur

¼ cup lemon juice

zest of one lemon



– Preheat oven to 180ºC, & prepare muffin tin by adding cupcake liners

1. With a mixer, add the butter, sugar and cream cheese, and beat until fluffy

2. Add eggs one at a time, mixing thoroughly between each one

3. Add in the Limoncello and blend for a minute

4. Slowly sift in the dry ingredients (flour and salt) and the milk, alternating between the two until combined

5. Add the lemon juice and zest, and mix to combine

6. Pour cupcake mix into the prepared cupcake cases until they are around ¾ full

7. Bake for 20 minutes, or until skewer comes out clean

8. Allow the cupcakes to cool, and then frost with Limoncello Frosting


Limoncello Cream Cheese Frosting

4 cups icing sugar

½ c unsalted butter, softened

8oz cream cheese, softened

4 tbsp limoncello

zest of one lemon


Frosting Method

Beat the butter until smooth and creamy

Sift icing sugar into large bowl

Slowly beat in the cream cheese, bit by bit

Add in the Limoncello and lemon zest and beat to ensure its fully combined


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