Lemon Sour Cream Cupcakes with Champagne Glaze
  • Cooking Time: 20-30
  • Servings: about a dozen
  • Preparation Time: 15 minutes
  • 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
  1. For the cupcakes:
  2. Preheat oven to 350 degrees F. Fill a cupcake pan with liners. Set aside.
  3. In a large bowl, cream together butter and white sugar until light and fluffy.
  4. Beat in the egg. Then stir in the sour cream, vanilla extract, and lemon extract.
  5. In a separate bowl, mix the flour, baking powder, and salt.
  6. Mix dry mixture into the wet mixture.
  7. Spread evenly in the cupcake pan (should have about 12 cupcakes).
  8. Bake for 20-30 minutes. Check with toothpick test.
  9. Cool completely.
  10. For the glaze:
  11. Melt the butter in a small sauce pan over low heat.
  12. Add the sugar and 2 tbls champagne, more if you need it thinner.
  13. Stir till sugar is dissolved.
  14. Dip the tops of the cupcakes in the glaze
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.