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Lemon Sour Cream Cupcakes with Champagne Glaze

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Serves about a dozen | Prep Time 15 minutes | Cook Time 20-30

Why I Love This Recipe

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.

Ingredients You'll Need

1 tbl butter
1/2 cup confectioners sugar
2-4 tbls champagne

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

Questions, Comments & Reviews

bitchinkitchen: I don't see why not. It would be a bit boozier, but that's not always a bad thing. The cupcakes have a strong flavor, they could stand up to a potent glaze.

This sounds fantastic! I wonder, would I be able to switch the champagne for limoncello?

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