Limoncello cupcakes from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 194) by Dorie Greenspan

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Notes about this recipe

  • Zosia on March 31, 2015

    Like the liqueur, these are very sweet and lemony. The batter comes together quickly with a whisk and the cakes bake up with nicely domed tops; the American style frosting is, as expected, excessively sweet and applied "French-style" was double what was needed. I tripled the lemon juice in the buttercream to introduce the tartness of the fruit into the dessert; lemon curd filling would also have been a good addition.

  • Littlebirdchoc on January 06, 2015

    Delicious cupcakes. I added an extra teaspoon of fresh lemon juice to the frosting. Thought it needed a little extra.

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