Both the cupcake and frosting in this recipe are flavored with lemon and limoncello, but they manage to taste quite different from each other, working well in tandem. Lemon zest gives them an extra pop of freshness and the cream cheese frosting helps to balance out the sweetness of the sugar.
Vegan cream cheese and non-dairy milk can be substituted in this recipe to make it friendly to those with dairy sensitivities. I haven’t experimented with replacements for the butter, though I suppose it might be possible to replace it with some vegan equivalent. I’m not sure how it would stand up in the frosting though.