Posts tagged ‘Limoncello Cream Cheese Frosting’

June 22, 2013

Angel Food Cupcakes with Limoncello Cream Cheese Frosting

This blog is credited to my fabulous Mom – Debbie, who made these cupcakes last weekend for Father’s Day!  My Dad wanted a lower calorie/lower fat dessert and as any dieter knows, angel food cake is light and heavenly.

Read on for the angelic ingredients!

Angel Food with Limoncello Icing

For the cupcakes (courtesy of, you will need:

  • ¾ cup + 2 Tbsp sugar
  • ½ cup cake flour
  • ¼ tsp salt
  • 2 and ½ Tbsp warm water
  • 6 egg whites at room temp*
  • ½ tsp vanilla extract
  • ¾ tsp cream of tartar (For you non-bakers – this is actually powder found in the baking aisle, do not mistake this for tartar sauce … please!)

*Important note – separate your egg whites (or purchase a container of liquid egg whites at the store) over a bowl and not over your stand mixer when your other ingredients are already in it.  If you get even one drop of egg yolk in your mixture during the separation process, it can prevent the peaks from forming and you won’t be able to use your angel food batter.

How to do it:

  • Preheat your oven to 350 degrees.
  • In a separate bowl – combine ½ the sugar, the cake flour, and the salt.
  • In your electric stand mixer, combine the egg whites, water, vanilla, and cream of tartar – mix about 2 minutes.
  • Turn the mixer speed up to medium and add the other half of the sugar that was initially separated by itself.
  • Add the flour mixture a little at a time until all has been incorporated.
  • Once the mixture is smooth and you have stiff peaks in your batter – it’s ready to be placed in paper cupcake liners in your baking tins. This recipe makes about 16 cupcakes.
  • Bake 18-20 minutes, or until they are slightly golden and a toothpick comes out clean when inserted into the center.
  • Cool completely before frosting.

To make the Limoncello Cream Cheese Frosting (courtesy of, you’ll need:

  • ½ stick butter at room temp
  • 4 oz. cream cheese at room temp
  • 1 Tbsp Limoncello (Limoncello is a liqueur – my Italian family loves it! My parents brought some back after a trip to Italy a few years ago, but you can find it in the good old USA probably in your regular liquor store).
  • 2 cups confectioner’s sugar

*Note – this frosting recipe makes enough to frost about 12 cupcakes. If you are going to be using a decorating bag and piping on your frosting, you may want to double the ingredients so you have extra for prettying up.

How to do it:

  • In your electric stand mixer, combine the butter and cream cheese on medium  until light and fluffy.
  • Add the Limoncello and beat for an additional minute.
  • Reduce speed to low and gradually add the powdered sugar.
  • Mix until everything is combined evenly and it looks like frosting!

Decorate your cupcakes with a pastry bag and tip – and garnish with a fresh raspberry.