Champagne and Lemon Cupcakes



For the Cupcakes:

1 cup butter, softened

2 cups sugar

5 whole eggs

1/2 tsp almond extract

juice and zest of one lemon

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup almond champagne

For the Frosting:

1 cup powdered sugar

4 tsp champagne

1 tsp lemon zest

1/2 tsp vanilla


For the Cupcakes:

Preheat oven to 350 degrees.

Cream together butter and sugar.

Beat in eggs, almond extract, baking soda, baking powder, salt, lemon juice, and zest.

Add in almond champagne and lastly, flour.

Spoon batter into paper-lined muffin pans, filling 3/4ths full.

Bake for 22 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Allow to cool 10 minutes in the pan, and then turn out onto a cooking rack.

For the Frosting:

In bowl, whisk together powdered sugar, champagne, lemon zest and vanilla.

Pour over cooled cupcakes before serving.

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