Real Recipes From Real Home Cooks ®

poundcake cupcakes with citrus glaze

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

Dense, moist, and delicious! 8)

(1 rating)
yield 6 servings
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For poundcake cupcakes with citrus glaze

  • 1 1/2 c
    cake flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 3
  • 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

How To Make poundcake cupcakes with citrus glaze

  • 1
    Preheat 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.
  • 2
    Then 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.
  • 3
    Divide 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.
  • 4
    Meanwhile, 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.

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