// you're reading...


Pisco Sour Cupcakes

These are a delicious & sweet way to celebrate Pisco Sour Day, or perfect for any other day as well!
Pisco Sour Cupcakes

Pisco Sour Cupcakes


1/2 tablespoon key lime zest (zest from about 3 key limes)
1 cup sugar
1 1/2 cups flour
1/2 tablespoon baking powder
1/4 teaspoons salt
1/2 cup butter
1 teaspoon vanilla
2 eggs
3 tablespoons fresh squeezed key lime juice
3 tablespoons Pisco
2/3 cup of plain (natural) drinkable, yogurt


1. Preheat your oven to 350F. Line a muffin tin with cupcake papers.

2. Combine lime zest with sugar, rubbing together to release all the flavor.

3. Mix flour, baking powder, and salt in a bowl. Set aside. Combine lime juice, Pisco & yogurt in a separate bowl.

4. In a large bowl, cream butter and sugar together until well combined, beat on high one more minute. Add the eggs, one at a time, to the butter mixture and then add the vanilla (scraping downward as you mix).

5. Add the flour mixture in 3 stages alternating with 2 additions of the yogurt mixture, blending between each addition until just combined. (i.e. add 1/3 of the flour mixture to the butter mixture, stir, add 1/2 of the yogurt mixture, stir, and continue alternating.) Divide batter into pan lined with cupcake papers.

6. Bake at 350F for 15-20 minutes, turning the pan after 10 minutes.

7. Transfer to a cooking rack and cool 5-10 minutes. Brush with Pisco Glaze (recipe follows) then frost with Pisco Sour Frosting.

Pisco Glaze

2 Tablespoons of Pisco
3 Tablespoons of powdered sugar

1. Combine Pisco and powdered sugar in a small bowl and apply to cupcakes using a pastry brush.

Pisco Sour Frosting


1/2 cup butter (choose one without artificial coloring)
1/2 cup vegetable shortening
3 Tablespoons Pisco
1/2 Tablespoon freshly squeezed lime juice
3 cups powdered sugar
1/2 teaspoon fine salt


1. Cream butter and shortening in a medium bowl, until smooth. Add Pisco & lime juice. Continue to cream, again until smooth.

2. Combine powdered sugar and salt. Add 1 cup at a time to butter mixture, beat to combine.

3. Swirl onto cooled, glazed cupcakes.

Yield: 12-14 cupcakes

Read about Pisco Sour Cupcakes featured on Provecho Peru.


8 Responses to “Pisco Sour Cupcakes”

  1. Wow! I want to try the drink AND the cupcakes. Too bad I gave up sweets for Lent. I can still drink though. I guess that is severely disturbed. Thanks for the recipe and the gorgeous photography.

    Posted by Cathy B. | February 24, 2012, 3:37 pm
  2. sounds delish… the drink threw me off, but these look amazing! And I have to bring dessert to my family’s easter thng, so I guess I found it. Unless I find something else on this site!

    Posted by jamie | March 22, 2012, 5:38 pm


  1. [...] Click here for the Pisco Sour Cupcake recipe! [...]

  2. [...] and recipe available at Provecho Peru Posted by The Cupcake Connoisseur in Adult Beverage Cupcakes and tagged with cupcake, cupcake [...]

  3. [...] Provecho Peru This entry was posted in Delicious Drink Cupcakes, Fruit Cupcakes and tagged cupcake, [...]

  4. [...] Most popular post: Some of the most popular posts have been Peruvian Quinoa Soup, Beef with Mushroom Gravy and Peruvian Chicken Potato Stew. Some of the most pinned recipes have been Extra Fudgy Brownies and Pisco Sour Cupcakes. [...]

    Food blogs we love: Provecho Peru - December 12, 2012
  5. [...] 9. Pisco Sour Cupcakes [...]

  6. [...] have probably heard about the Peruvian Pisco Sour, the drink that inspired these cupcakes. But you may not have heard about the refreshing Peruvian Chilcano. There is not a lot written [...]

    Provecho Peru - January 10, 2013

Post a Comment


Facebook Twitter Pinterest instagram RSS


Pulpit rock