Limoncello Float Cupcakes | Cupcake Project

Limoncello Float Cupcakes

Summer to me means ice cream cupcakes – look out next week for the announcement about the 2012 Ice Cream Cupcake Contest.  To get the party started, I created this limoncello float cupcake inspired by my limoncello ice cream floats.  The limoncello cupcakes have melted vanilla bean ice cream and limoncello right in the batter – making for a very vanilla cupcake with a light, lemon finish.  Just before serving, the limoncello cupcakes are drizzled with a limoncello mint syrup and topped with a scoop of vanilla bean ice cream.   The limoncello cupcakes can be a refreshing afternoon treat, a sophisticated end to an adult affair, or your reward for a rough day at work.  Dig in!

Limoncello Float Cupcakes Recipe

The limoncello cupcake recipe is an original, but I used the limoncello syrup recipe from A Zest for Life.

Limoncello Float Cupcakes

Yield: 16 cupcakes

Limoncello Float Cupcakes

Ingredients

    Limoncello Syrup Ingredients
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 2 tablespoons limoncello
  • Limoncello Cupcake Ingredients
  • 1 cup sugar
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest from two medium-sized lemons
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1/4 cup limoncello
  • 2/3 cup melted vanilla bean ice cream (I used Häagen-Dazs® five ice cream)
  • Vanilla bean ice cream for topping, as much as you'd like (I used Häagen-Dazs® five ice cream)

Instructions

    Limoncello Syrup Instructions
  1. Bring sugar and water to a boil in a small saucepan on medium-high heat, stirring to dissolve the sugar in the water.
  2. Reduce heat to a simmer.
  3. Add mint leaves.
  4. Press on mint leaves with a wooden spoon to release their flavor.
  5. Simmer for two minutes.
  6. Remove from heat and mix in the limoncello.
  7. Strain out the mint leaves and cool the syrup to room temperature.
  8. Limoncello Cupcake Instructions
  9. Preheat oven to 350 F.
  10. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, and lemon zest.
  11. Add the sugar and mix until well combined.
  12. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  13. In a small mixing bowl, whisk together eggs, sour cream, oil, and limoncello until smooth.
  14. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  15. Slowly add melted ice cream and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  16. Fill cupcake liners just over half full.
  17. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  18. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
  19. When ready to serve, use a spoon to make a small divot in the top of each cupcake. Feel free to eat the parts you are scooping out - no one will know except us.
  20. Spoon a couple of teaspoons of limoncello syrup into each divot.
  21. Set a scoop of ice cream into the divot and serve immediately.
http://www.cupcakeproject.com/2012/05/limoncello-float-cupcakes.html

 


 

 

As part of the Foodbuzz Tastemaker Program, I received a stipend and free Häagen-Dazs® ice cream.

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8 Responses to Limoncello Float Cupcakes

  1. Lisa {Sweet 2 Eat Baking} May 23, 2012 at 1:20 pm #

    Oh I love Limoncello, this looks heavenly. Loving the ice cream on the top too. Haagen-Dazs is one of my favourite ice creams, so creamy. Can’t wait to try this recipe. Thanks for sharing.

    -Lisa.
    Sweet 2 Eat Baking

  2. Helen May 24, 2012 at 8:21 am #

    OMG another made for me cupcake recipe. Why does this keep on happening to me?!

  3. Lauri May 24, 2012 at 11:06 am #

    I love the idea of putting a scoop of ice cream on top of a cupcake! Plus the vanilla ice cream will go great with the lemon cake. Yum!

  4. Debra Kapellakis May 28, 2012 at 5:17 am #

    Lemon, ice cream, cupcakes, Lemoncello…YUM times 1oo!

  5. TidyMom May 30, 2012 at 3:25 am #

    these look delicious!!

  6. sydney July 18, 2012 at 9:48 pm #

    okay this is kind of off topic but

    Stef or any other readers,
    I read this blog daily and i do the same with baking! i haven’t tried any of these recipes before and i don’t really know why. Anyways i am throwing myself a beach party and i created a recipe on my own for coconut cupcakes! My question is what can i do to make it better and i’m thinking about dark chocolate cream cheese frosting i am completely open to any suggestions you give me, here is my recipe

    1c white sugar
    1/2c butter
    2eggs
    2tsp vanilla extract
    1 1/2c flour
    1 3/4 tsp baking powder
    1/2c or more of coconut milk

    like i said i don’t know what frosting to use yet and the party is this saturday!!!!!! i am making these on friday so i would REALLY appreciate it if you replied back quickly! thanks so much!!!!!

    ❤,
    Sydney

  7. Kubra Akbas July 25, 2012 at 8:32 am #

    Is there a non alcoholic way to make this perchance?

Trackbacks/Pingbacks

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