Limoncello cupcakes with lemon cream cheese frosting

Ingredients for 1 servings:

• 125 g margarine or butter
• 150 g sugar
• 2 eggs
• 1 tsp baking powder
• 175 g flour
• 120 ml liqueur (limoncello)
• 175 g butter, soft
• 175 g powdered sugar
• 175 g cream cheese
• e.g. flavoring (lemon flavor) or lemon zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

makes 12 pieces

For the cupcakes, beat the margarine or butter with the sugar for a few minutes until fluffy. Beat in the eggs one at a time. Mix the flour with the baking powder and mix briefly. Finally, slowly add the limoncello and mix everything briefly until smooth. Depending on the size of the cupcake cases, bake the cupcakes at 180°C (top/bottom heat) for about 20-25 minutes. Mini cupcakes only need about 15 minutes. Remove from the oven and let cool. Decorate the cold cupcakes with the frosting. For the frosting, mix the softened butter and the powdered sugar. Briefly mix in the cream cheese until the mixture is evenly distributed. For the desired flavor intensity, add lemon flavoring or lemon zest (lemon zest from a bag tastes more intense). The limoncello cupcakes also taste good with blueberry mascarpone frosting.