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Amaretto Sour Cupcakes
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 15 Cupcakes
Author: Cristina
  • Amaretto Cupcakes:
  • 1 cup butter (room temperature)
  • 1 ½ cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ------
  • For Alcoholic Version:
  • ¼ cup milk
  • 1 cup and ¼ cup + 1 tbsp Disaronno
  • -------
  • OR For Non-Alcoholic Version (‘NA’):
  • ½ cup milk
  • 1 tsp almond extract
  • Lemon Buttercream Frosting:
  • 1 cup unsalted butter , softened (be careful not to melt it!)
  • 3-4 cups icing sugar
  • ¼ tsp salt
  • 2 tbsp lemon juice
  • zest from 1 lemon
  • 2 tbsp milk or cream (I suggest cream)
  1. Preheat the oven to 350° F.
  2. In a bowl, cream butter and sugar until smooth.
  3. Add eggs, ¼ cup milk and ¼ cup + 1 tbsp Disaronno. (NA: ½ milk and 1 tbsp almond extract) and mix.
  4. Add flour, baking powder and salt. Beat for 5 minutes until smooth.
  5. Add 1 tbsp Disaronno to the bottom of each tin foil cupcake wrapper in a cupcake tin. I recommend Silicone Cupcake Liners or Tin Foil Baking Cups so the alcohol doesn't soak through. This will help us infuse the cupcakes with flavour. (Leave this out for the NA version, of course)
  6. Pour the batter into the cupcake wrappers, so they are about ¾ full.
  7. Pop in the oven and bake for 16-18 minutes, until the sides are lightly browned and a toothpick comes out clean.
  8. On to the frosting! Zest one lemon either on the more pokey side of a cheese grater or with a potato peeler for a more decorative look.
  9. Cream butter, lemon zest, icing sugar, salt, lemon juice and milk or cream. If the consistency is too runny, add a bit more icing sugar. If it’s too stiff, add a little more cream as you see fit.
  10. Once the cupcakes are cool, frost them as you like and eat! Enjoy!