Lisa's Lemoncello Cupcakes

 

I served these cupcakes for a bridal shower recently 
and they were such a hit that the bride-to-be added them 
to my list of goodies to make for the wedding!  
Try these out and see what you think :)



 Lemoncello Cupcake Batter

1 Duncan Hines French Vanilla Cake Mix

4 eggs

2/3 cup melted butter

1/2 cup milk

2 oz cream cheese

1/4 cup lemon juice

2 TBSP Lemoncello Italian Liqueur

zest of 1 lemon

Combine the cake mix, lemon juice, milk, eggs; mix well.  
Add the butter and cream cheese and beat until it is all mixed well.  Add the Lemoncello and the zest. 
Mix until all well combined.  

Fill cupcake papers 2/3's full.
Bake at 350 degrees for 17-20 minutes.  
Cool completely before frosting.  

Lemoncello Frosting:

6 oz  cream cheese

1 cup unsalted butter, softened

4 cups powdered sugar

1 lemon, zested and juiced

2 TBSP heavy cream

2 TBSP Lemoncello

Cream the cream cheese and butter until light and fluffy.  Add the powdered sugar 1 cup at a time.  Mix in the lemon juice, the zest, the heavy cream and the lemoncello.  
Beat until all ingredients are well incorporated.
Frost the cupcakes and enjoy!


**********


The delicious ingredients...

Combine the cake mix...
the lemon juice..
the milk...
the eggs...

the butter and the cream cheese...

the the beautiful Lemoncello...

Upon tasting it, Lemon Pledge came to mind...(cough, cough)
but in the cupcakes it was just delightful...:)

You know I don't really measure guys...
I'm a good guess-ta-mater....:)

Bake cupcakes at 350 degrees for about 17-20 minutes.  
Let cool completely.  

Frost with the Lemoncello Frosting.