• Cooking Time: 20-30
  • Servings: about a dozen
  • Preparation Time: 15 minutes


I found this recipe online while looking for a simple lemon cupcake recipe. It came out well, I'll be making it again. This is adapted a bit from the original, mostly to make it not mini cupcakes. The glaze is mine.


  • Glaze:
  • 1 tbl butter
  • 1/2 cup confectioners sugar
  • 2-4 tbls champagne
  • Cupcakes:
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 tsp vanilla extract
  • zest from 1 large lemon
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt


  • For the cupcakes:
  • Preheat oven to 350 degrees F. Fill a cupcake pan with liners. Set aside.
  • In a large bowl, cream together butter and white sugar until light and fluffy.
  • Beat in the egg. Then stir in the sour cream, vanilla extract, and lemon extract.
  • In a separate bowl, mix the flour, baking powder, and salt.
  • Mix dry mixture into the wet mixture.
  • Spread evenly in the cupcake pan (should have about 12 cupcakes).
  • Bake for 20-30 minutes. Check with toothpick test.
  • Cool completely.
  • For the glaze:
  • Melt the butter in a small sauce pan over low heat.
  • Add the sugar and 2 tbls champagne, more if you need it thinner.
  • Stir till sugar is dissolved.
  • Dip the tops of the cupcakes in the glaze

Categories: Cupcakes 

Author Credit: Jessica

Website Credit: http://www.foodmayhem.com/2008/01/sour-cream-lemon-cupcakes.html

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