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Lemoncello Almond Cupcakes

Lemoncello Almond Cupcakes

  • Author: Kim Seghers
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x


These Lemoncello Almond Cupcakes are the perfect lip smacking good lemony dessert for any gathering or celebration.  



Lemoncello Almond Cupcakes

  • 1  1/4 cups all purpose flour 
  • 1  1/4 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 1/4 stick butter, softened 
  • 2 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon extract
  • 1/4 cup whole milk
  • 2 tablespoon lemon zest 
  • 2 teaspoon lemon juice
  • 20 Lemoncello Chocolate Almonds, crushed
  • 24 Lemoncello Chocolate Almonds for topping  

Lemon Buttercream Frosting 

  • 4 cups confectioners powdered sugar
  • 1 cup butter, softened 
  • 1/4 teaspoon salt  
  • 2 tablespoon lemon juice from lemons
  • 2 tablespoon lemon zest
  • extra, 1 tablespoon lemon zest for garnishing 


For Lemoncello Almond Cupcakes

  1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners.
  2. Mix the baking powder, salt, and flour in a mixing bowl and set aside.
  3. In a large mixing bowl add the softened butter and the sugar and cream together with an electric mixer.
  4. Add the eggs, whole milk, lemon extract, lemon juice, and lemon zest. 
  5. Slowly add in the flour mixture and mixed together. Scrape down sides as needed. Set batter aside. 
  6. Using a food processor grind 20 Lemoncello Almonds. 
  7. Fill each cupcake with a tablespoon of batter, then top with a thin layer of crushed almonds.
  8. Layer batter on top of the almonds until each cupcake is filled 2/3 full. 
  9. Bake the cupcakes until a toothpick inserted comes out clean, 20-25 minutes. Cool cupcakes in tin then remove to a wire rack. 

For Lemon Buttercream Frosting

  1. Combine all ingredients for the buttercream in a large mixing bowl with an electric mixer. Scrape down sides as needed.
  2. Top each cupcake with frosting, Lemoncello Chocolate Almonds, and garnish with lemon zest. 


Store frosted cupcakes in an airtight container in the fridge for up to six days. 

Depending on how much frosting you use for your cupcakes, you might have to double the buttercream recipe. 

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: Lemoncello Chocolate Almonds, Almonds, Lemon Almond cupcakes, dessert, summer, spring, lemon buttercream frosting, lemon cupcakes