For the cupcakes, beat the margarine or butter with the sugar for a few minutes until frothy. Mix in the eggs one by one. Mix the flour with the baking powder and stir in briefly. Finally, slowly add the limoncello and stir everything briefly to a homogeneous mass.
Depending on the size of the molds, bake the cupcakes at 180 ° C top / bottom heat for about 20 - 25 minutes. Mini cupcakes only take about 15 minutes. Remove from oven and allow to cool. Decorate the cold cupcakes with the frosting.
For the frosting, mix together the softened butter and powdered sugar. Just stir in the cream cheese briefly so that it forms a uniform mass. Season to taste with lemon aroma or lemon zest (lemon peel from the bag tastes more intense) depending on the desired taste intensity.
The limoncello cupcakes also taste great with blueberry and mascarpone frosting.
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