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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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8 Responses

  1. Cathy B. says:

    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.

  2. jamie says:

    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!

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