Limoncello Cream Cupcakes

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  • 1 (18.25 ounce) box super moist white cake mix
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 cup sour cream
  • 3 ounces cream cheese, room temperature
  • 3 egg whites
  • 2 tablespoons lemon zest (no pith)


  • 1 (12 ounce) can whipped cream frosting or 1 (12 ounce) can favorite white frosting
  • 2 tablespoons Limoncello


  • Lemon zest


  1. Heat oven to 350 degrees F.
  2. In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
  3. Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
  4. Bake for 20 minutes or until tester comes out of the center of a cupcake clean.
  5. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl.
  6. Add 2 tablespoons Limoncello and stir until creamy.
  7. Cool cupcakes completely.
  8. Frost and sprinkle with zest.

Prep Time: 8 min | Total Time: 28 min

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