Poundcake Cupcakes With Citrus Glaze

Nancy Allen


Dense, moist, and delicious! 8)

★★★★★ 1 vote
6 servings
15 Min
25 Min


1 1/2 c
cake flour
1 tsp
baking powder
1/4 tsp
2 Tbsp
sour cream
1 tsp
vanilla extract
3/4 c
unsalted butter,at room temperature
1/4 c
granulated sugar
1 c
confectioners sugar
1 1/2 tsp
each freshly squeezed lemon and lime juices
1 tsp
each grated lemon and lime zest


1Preheat the oven to 350F. In a small bowl, whisk together the cake flour, baking powder, and salt. In a seperate bowl, beat the eggs together with the sour cream and vanilla. In a large mixing bowl, use a hand-held mixer on medium speed, cream together the butter and granulated sugar until well blended. Beat in about a third of the egg mixture.
2Then half of the dry ingredients; then another third of the eggs, then the remaining dry ingredients; and finally the remaining egg mixture until completely blended.
3Divide the batter equally among muffin pan. Bake until the tops spring back when lightly tapped, 20-25 minutes. cool on a wire rack for 5 minutes.
4Meanwhile, in a small bowl, stir together the confectioners sugar and lemon and lime juices and zests. Turn out the cupcakes, place the wire rack over a sheet of wax paper, and return them to the rack. Spoon citrus glaze generously over the warm cupcakes, allowing some to run down the sides. Serve warm or cooled.

About Poundcake Cupcakes With Citrus Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American