Lemon Cream Cupcakes
'Just thinking of these delicate cupcakes makes me hungry!' admits Ruth Ann Stelfox of Raymond, Alberta.
'Just thinking of these delicate cupcakes makes me hungry!' admits Ruth Ann Stelfox of Raymond, Alberta.
This recipe was really good! My friends and family all liked it. When I made the frosting the first time, though, it was really drippy, even after I left it in the fridge for a few hours. So the next time I made the frosting, I omitted the lemon peel and added the lemon juice a little at a time until the frosting reached my preferred consistency.Read More
It looks like I'm one of the rare few who didn't think these were "all that." I think my main disappointment with these is that they just weren't sweet enough, even with the frosting, which definitely carried the cake. Could have used more flavoring, either lemon or vanilla, take your pick, and more sugar. As for the frosting, I didn't care for the proportions of ingredients so I made my own lemon buttercream using "Quick and Almost Professional Buttercream Icing," also from this site. These were ok, but not good enough to reach for another. This recipe will not be a keeper for me.Read More
This recipe was really good! My friends and family all liked it. When I made the frosting the first time, though, it was really drippy, even after I left it in the fridge for a few hours. So the next time I made the frosting, I omitted the lemon peel and added the lemon juice a little at a time until the frosting reached my preferred consistency.
I am giving this 5 stars, but I didn't use the lemon zest or the frosting (I used the Luscious Buttercream recipe from this site). The cupcakes are so moist and rich, and I will not use another recipe! I didn't have as much sour cream as I thought, so I used some vanilla yogurt as a substitute. Delicious - thanks!
I really loved the flavor (the touch of lemon zest was not overpowering)and the texture of these cupcakes. I halved the recipe, but I kept the icing ingredients the same. I was still only able to frost 13 cupcakes, so next time I will really double up on the icing, which was melt-in-your-mouth good!
It looks like I'm one of the rare few who didn't think these were "all that." I think my main disappointment with these is that they just weren't sweet enough, even with the frosting, which definitely carried the cake. Could have used more flavoring, either lemon or vanilla, take your pick, and more sugar. As for the frosting, I didn't care for the proportions of ingredients so I made my own lemon buttercream using "Quick and Almost Professional Buttercream Icing," also from this site. These were ok, but not good enough to reach for another. This recipe will not be a keeper for me.
I wanted to make Cranberry Lemon cupcakes for my friend's birthday so I read recipe after recipe trying to find a good one. To my surprise it was so hard to find a good recipe so I decided to make Lemon cupcakes instead. I came across this one and improvised a bit and to my surprise it turned out beautifully! Before I made these I read reviews and noticed that majority of people experienced very dense and dry cupcakes. I followed the guidelines carefully but adjusted a few and it came out incredibly moist and lemony as others said it lacked the lemon flavor. Here is the trick: I used 1 tsp of baking powder to prevent dense cupcakes, 2 cups of vanilla yogurt instead of sour cream, 1 1/2 tsp of vanilla, and TWO WHOLE lemons. I grated 1 and a half lemon all of which goes in the batter and about 1/3 cup lemon juice from in the batter. This made the cupcakes incredibly moist and gave it the perfect flavor of lemons. Also i added Craisins (optional) and it sweetened up the cupcakes wonderfully. With the left over lemon juice I set aside in a small bowl with a spoon. After scooping the batter in the cupcake pans i used the spoon to flatten the surface since the mixture is very thick. It didn't stick onto the spoon which made the process easier and the juice on the spoon was left on top of the cupcakes that gave a slight coating before going into the oven. As a result, incredibly moist, light and extremely flavorful Lemon Cranberry cupcakes! Needless to say these cupcakes were a hit!
I made these last night as an early valentines treat. They are fantastic! Moist and cakey. I give them 10 stars out of 5! My bf ate 5 for dessert! I did add more lemon zest and about 2 drops of yellow food dye to brighten the colour a bit. I also made my own icing (1 pkg cream cheese, 3tbsp softened butter, 2-3 tbsp sour cream and about a pkg of icing sugar or enough to make it stiff) and I decorated the tops with white and yellow candy hearts. Definataly try these!
Very good cupcakes. I used only 1 1/2 cups sugar since I don't like a very sweet cake, and addes 1/2 teasp. of lemon extract to the batter too. This gave it a nice little zip. Will make again, they also freeze well, frost after you defrost them.
Very delicious! I added a couple drops of organic lemon essential oil for even more lemon flavour. I used 3 teaspoons baking powder instead of one and they turned out great. 1 teaspoon for that large a recipe with 3 1/2 cups flour sounded like too little. They turned out light and fluffy and wonderfully lemony. My family loved them! I iced them with a cream cheese frosting with 2 more drops of the lemon essential oil. I have added this recipe to my collection. Wonderful!
Excellent recipe! Cupcakes turned out very fluffy and tasty. I did make 2.5 of frosting, as it didn’t seem like there would be enough it to cover the cupcakes with a thick layer. I also used 5 cups of sugar for a stick of butter (2.5x). Frosting still turned out very sweet and zesty. Will definitely make it again!
I really liked these. I've eaten 3 and had to stop myself for going back for more. I used plain yogurt instead of the sour cream. The reason they don't get 5 stars is because I did have to add more powdered sugar to the frosting. If I hadn't it would have been too runny. I will be making these again without a doubt. Many Thanks.
Moist and not too sweet with a light lemony flavor, these came out great
I hesitated to make this just because of all the mixed reviews. But these were really the best cupcakes I have ever made. They were incredibly moist and I really do not understand all the reviewers who say they got a bread-like consistency because mine were so soft and moist. I lowered the flour to 3 cups, and baked for 17 mins. I started checking at the 15min mark. So those with hard cupcakes probably overbaked theirs or overmixed their batter because this is such a stellar recipe. (basically don't blame the recipe, blame the cook!)
yummy but would definitely add more lemon flavor to the cake...also would want to double or triple the icing recipe..this recipe provides for a thin layer of icing on each cupcake..
Don't let my rating fool you, these are good... they're just not what you might think. They truly are more dense like a biscuit rather than spongy and airy like a cupcake should be. The lemon flavor is mild at best and they are not VERY sweet. Before I even made the recipe I had gone through the reviews and knew I would want more lemon flavor so I made Lemon Curd ahead of time. I piped the curd into the cupcakes and frosted with my own cream cheese frosting. With my changes they blew me away, but by themselves they are definitely lacking. I hate to say it because I trust all of the 'tasteofhome' recipes but you're better off buying a cake mix than using this recipe!! They were not dry either by the way just very very biscuit like and kind of harder on the outside (I did not overcook-- again texture similar to biscuit) Thanks for reading and good luck!
Excellent crumb to these light, tender cupcakes. The frosting is nice and lemony. I got 30 cupcakes in my paperlined tins, and doubled the frosting recipe. Ratios were just right. If you like a very lemony cake, increase your zest and add lemon extract. The lemon flavor of the cake itself is quite delicate, appropriately enhanced by the more assertive frosting. Eager to try this as a cake next time, and will fill with a lemon filling. Will post soon.
These cupcakes were spectacular! They were the perfect texture, and they flavor was amazing, not overpowering at all! The icing was the best part. It was sweet and zippy. If you're looking or a lemon cupcake this is it! Next time I make them I might add a touch of lemon juice to the batter. Other than that I woudln't change a thing!!!!
I bake frequently and do not feel the poor outcome of this recipe was due to my abilities as a baker. I don't understand how these can be classified as a cupcake. I followed the recipe to a "T" and was disappointed with the barely lemon flavored muffins I ended up with. The only lemon in this recipe is 2 tsps of grated lemon peel, which is not nearly enough. As a muffin, these were fairly nice. I only scooped half of the batter the first time around because I was very skeptical of the thick consistency and figured some doctoring would be necessary. Even after adding some much needed fresh lemon juice, and several other ingredients, I could not make this work as a cupcake. I ended up thinning out the lemon buttercream I had made, added some blueberries, and they made a nice breakfast the next morning. I will not be making this again and will not recommend this to anyone (unless they want a muffin recipe!).
The cake is divine. I added to the frosting because I wanted it to look like it was a Snow Cone by adding Lemon Sanding Sugar to the top. They are mini cakes using new baking cups and they came out perfectly!
These cupcakes with a Raspberry Buttercream won me first prize at the Company Picnic Dessert contest. Then had people fighting over the last ones! I did increase the baking powder so they were lighter. I used the juice of 2 lemons and the zest and finished them by flattening the top with a spoon dipped in Lemon juice. I used lemon yogurt and added 1/4 c sourcream to get the total 2cups. I thought I would need a double batch but ended up with 130 mini-cupcakes and 3 dozen full size. Hope they froze well bc I have more waiting to be eaten in the freezer. I think i will make a cream cheese frosting for those. I researched other buttercreams, I didn't use the recipe here.
delicious, do add some lemon to batter for that real lemon taste (2 tsp)
Perfect cupcakes! Made 48 for a birthday party. Made half with full fat sour cream. The other half with non-fat yogurt. Both were awesome! Couldn't tell the difference so I definitely recommend going the yogurt route.
These were incredible! I added lemon extract instead of vanilla to give it even more lemon flavor. I also made my own cream cheese frosting instead of the butter frosting included with the recipe. To decorate, I piped the icing on with a star tip to make it look like flower petals. Then I added yellow sprinkles in the middle to make it look like the center of a flower. Great treat to celebrate spring!
These cupcakes were very soft and fluffy the day they were made. But the next day they were a little dense. And the frosting too much lemon and waaay to sweet. Next time I won't use as much sugar and I'll just add lemon until enough flavor. Other than that they were very good.
The cupcakes were absolutely wonderful! I added 3 drops of lemon essence to the frosting to make it more lemon-y.
These are amazing - didn't use this frosting recipe because I have another favorite - the lemon taste is subtle, and the consistency is so wonderful! A perfect, light cupcake...but not too light, like the ones that fall apart before you can even take a bite - this recipe is a keeper!
Filled with lemon curd and put blueberries or strawberries on top of each (made for 4th of July). Definitely recommend letting them sit overnight as others have suggest.
I have to agree with previous reviews that said this was more like a bread or muffin. Definitely not the fluffy moist cake I was looking for. And the flavor left much to be desired. After drizzling with margarita and icing with a lime buttercream, these were edible, but I won't be making it again.
I did not care for this.
I love lemon, and these were decadent. I made them exactly as written. Thanks for the recipe!
OMG!!! These are faaaantastic!!! So moist, just wonderful! I used a little less sugar, just my taste and some essential lemon oil, THE best thing for great lemon taste! You MUST bake these !!!!
These were fantastic. I used vanilla fat free yogurt instead of sour cream and they were amazing.
I made a test batch of these cupcakes (10 servings) today. They are flavorful and moist, but still a bit crunchy on the top, which I love. Be warned, the batter is THICK. You'll probably want to use an ice cream scoop to get uniform cupcakes. Mine looked a bit haphazard. Didn't try to frosting - these are plenty good on their own, but perhaps not a great choice for children.
recipe is perfect as is..thanks for sharing
I used lemon extract and glad I did because the lemon flavoring was so mild, perhaps this is because I forgot to buy the lemon at the grocery store,Nonetheless, this muffin was denser than I expected for a cupcake. I am just rating the cupcake, since I used my own delicious cream cheese icing with lemon. I would prefer Duncan Hines lemon cake mix add 1/2 cup sour cream to the batter and 1 tsp. lemon extract and save yourself a lot of time and have better tasting cupcakes. Been baking many years. Kind of disappointed in this recipe, because the majority of All Recipes are awesome.
I thought these were wonderful, I loved how thick the batter was, they were so moist with rich lemony zest. I would add a homemade strawberry or raspberry sauce on top of the glaze to make the lemon really pop. I will be making these again!
One word...delightful! The lemon flavor is very light. It does not overpower. And the texture was perfect and incredibly fluffy! I paired this with a cream cheese frosting for a cookout. They certainly were a hit!
This cupcake recipe is sooooo good! The cupcakes are dense and not too sweet, which is why the frosting works so well with it. The cupcakes have the perfect hint of lemon. I also used lemon extract to boost the lemon flavour a bit. Will definitely be making these again!
Yum! I was actually in search of a recipe for vanilla cupcakes. So I just replaced the lemon with more vanilla and they turned out great. I didn't have the problems with the frosting another reviewer talked about. Maybe the butter he/she used was too warm. My frosting was a bit too soft at first but after I put it in the freezer for about three minutes it was just right. Thanks for sharing this recipe.
WONDERUL!!!! My 12 yr old made these for my husband and I on our 12th anniversary, and they did not make past day two!!! GREAT FLAVOR. I will keep this recipe forEVER....
I followed the recipe exactly and the cupcakes turned out moist and delicious. My only complaint is that the cupcake did not really have a lemon taste at all. I opted out the icing as previous reviews suggested, and the cupcake by itself was yummy. I will definitely make this again and top it off with different icings.
I did not care for the frosting. I made a cream cheese lemon one and I felt it tasted better with that frosting
These were incredible! Chocolate is usually my favorite type of cake or icing, but this was just as good! I didn't have sour cream so I substituted plain yogurt, and they turned out great! Only other thing I did was double the icing. Very easy and incredibly delicious!
These are DELICIOUS! Very light and moist! Truly the "perfect" cupcake! I added 2 tsp of lemon juice to the batter and left out the lemon zest as I didn't have any. I also added 3 tsp of baking powder (instead of 1/2 tsp as the recipe calls for. I don't think they would have puffed up enough if I hadn't added the extra) as well as 1 tsp of almond extract. I also only added 1 and 1/2 cups of sugar instead of 2 cups. They came out nice and sweet still! :) For the frosting, I followed the recipe given here except for the following changes: I added only 2 cups of powdered sugar instead of 2 and 1/4 cups as the recipe says. The consistency came out perfectly for me. Not runny in the least! These are outrageously good! I will be making these again! Thank you for sharing!
These are delicious and very moist. I only put one cup of sugar and they were plenty sweet for our taste. I would suggest buying two lemons for the zest because one is not enough.
i'm not sure what happened, but these turned out more like muffins than cupcakes. i knew something was up as i poured the batter into the pans...it was more like cookie dough that cupcake batter. sure enough they are dense like a muffin. not sure where things went wrong. i will say however that even with the funky texture, they do have a very nice flavor. might try these again ...
This is a fantastic recipe for lemon cupcakes. I halved this recipe and made miniature cupcakes for a brunch and decorated with candied lemon rind and others with a raspberry. If you make miniature cupcakes bake only 10 minutes. Do not allow to brown. I made my own frosting, but it was similar: 1/2 stick butter, 4 oz. cream cheese, 1 box of confectioners' sugar, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 1/4 teaspoon coconut extract (for richness) and 2 tablespoons heavy cream. Try these. You will enjoy them!!!
I would add more lemon zest to this recipe, for sure. I also, agree with another reveiwer it needs more baking powder so it isn't too dense. Overall, an average cupcake recipe.
These were sooo good! The cupcakes were tender and perfect and the frosting was refreshing and lemony. I divided the cupcake recipe in half to make 15, but upped the frosting servings to 45 in order to frost all 15. I had the perfect amount to ice all of them using my 1M Wilton Tip. I'll definitely make these again- they may be the best cupcakes I've ever had!
Ok I don't know if it was just me but mine tasted more like a sweet biscuit than cupcake. I couldn't even taste the lemon even after I doubled the lemon juice. I had to double the frosting and had to add 1 1/2 TBS of lemon extract to compensate the lemon flavor of the cupcakes. I definitely wouldn't call this lemon cupcakes and won't be making these again.
These cupcakes are simply to die for! I substitute sour cream for plain or vanilla yogurt, and I also add a little lemon juice since I thinks it adds to the flavour. My family says these are the best cupcakes they have ever tasted, and we're more chocolate-type cake lovers than lemon. Even though I make my own frosting (I find the recipe provided too thin), I still love these and they are now one of my favourites C:
love these...my sisters new favorite
DELICIOUS AND EASY AND SOFT AND A WINNER AS IT I MADE A LEMON BUTTER CREAM ICING TO FINISH THEM OFF... A WINNER plus I froze some of them for use on a different day!
One of the best cupcake recipes I have seen on this site. Cut back on sugar by 1/4 cup (and maybe even more) with no problem and also added more lemon zest. Thanks for a great recipe.
This was not best tasting cake. Little to no flavor, I would have liked this to have a more lemon flavor than what it had. As for the frosting, again lack of flavor, needed more lemon to have that tart punch when you first bite into the cake. Not a keeper for me.
These came out great. Very moist and had a nice flavour. I did make some changes though, which may help those who thought these cupcakes were too dense. I used cake flour instead of all purpose (I always do for cupcakes & cakes) and I sifted it before I measured it (you'll use less flour this way).
Disclaimer - I made a possibly significant modification. I didn't have any sour cream, so I substituted buttermilk. The batter was the perfect consistency, so I'm thinking it must be quite thick with sour cream. Also, I used the zest of two lemons. I like my cakes extremely lemony, and I knew two teaspoons would not be enough. That being said, the cupcakes were perfect! They were not at all like muffins or pound cake. They were light and moist, but not fragile. Perfect. I used a 1/4 cup measuring spoon to ladle batter into the pans, and I had exactly the number of cupcakes specified. EDIT For those of you who only have two pans of each cupcake size, this recipe will make 24 regular sized cupcakes and 24 mini cupcakes.
These we tasty but almost biscuit like texture. Definitely not a decadent feel, much more rustic. I drizzled a confectioners sugar lemony icing for more appeal.
Very yummy. I have a lemon lover in the house and these were perfect. I halved the recipe and still had too many cupcakes. I also added double the lemon zest to the cupcakes and the frosting along with yellow food coloring.
these were very good.. if you love lemon. they are definitly very lemony, especially the frosting which i made as written and kept adding more ingredients til i had enough for the cupcakes.
Came out glorious even with me messing them up. I didn't have enough sour cream so I used mostly plain yogurt-nonfat yogurt-so I thought they would be chalky or rubbery but they were actually really good. Plus I put too much baking soda/powder in (messed up 1/2 tsp with 1/4 tsp). Delicious!
These cupcakes are very light and refreshing! They taste great even without the frosting!
GREAT recipe! I dyed them green for St. Paddy's Day and added store bought vanilla frosting to the frosting recipe here to make a lemon-vanilla buttercream frosting :)
I have made these cupcakes every year for my granddaughter's class celebration of her birthday. They are truly delicious! I make 24 cupcakes, not 30 as mentioned in the recipe. Lots of compliments!
I would call these "lemon cream muffins." The cake was moist and dense, but not very sweet (good, though). The frosting was honestly quite drippy - more like a glaze, honestly, because that's pretty much how it looks. This was good, overall, but I was expecting a stronger lemon flavor to the actual cake (I even added more lemon juice to no avail) and the frosting to have a frosting consistency.
I used a different frosting, because I love cream cheese in frosting and also wanted to read lots of reviews and be sure that the frosting I chose would pipe well. The cake part of this recipe though, was absolutely delicious. A delicate delicious lemony flavor. I subbed in yogurt for half of the sour cream just to be a little healthier and because I had it in the fridge. I'm sure it's great using these 2 in any proportions. Oh! I also added just a pinch for baking powder as someone had noted and the cake was very nice and fluffy.
These were just OK. I could've used more lemon flavor. I found the cupcakes a little dense - the cake batter is basically a pound cake recipe. The frosting was too sweet compared to the mild flavor of the cake. Also, my frosting turned out to be a goopy mess so I had to serve my cupcakes with a fork and with the frosting drizzled over them.
I made these and was sadly disappointed as to how "heavy" they were. They reminded me of a muffin in weight and texture. The flavor was lacking also. I did add 3 tablespoons of fresh lemon juice to the batter, but that did not seem to make much of a difference. Also, my cupcakes cooked in 18 minutes. So beware and watch them. I do have an oven thermometer and my oven was right on at 350 degrees. I will not use this recipe again.
Very good! The only change I made was I used lemon yogurt in place of the sour cream, because I wanted a more lemony flavor.
These were really good. I used a cream cheese frosting flavored with lemon juice that was amazing on them!
Yeah... definitely not the best. First off there is barely any lemon flavor in cup cake. I even added a teaspoon of lemon extract and STILL not enough. Next time I will try it with 2 teaspoons of lemon extract and a few tablespoons of lemon juice. DO NOT EVEN TRY MAKING THIS FROSTING. The measurements are SUPER OFF. Not only does it make into a horrible consistency... there isn't NEAR ENOUGH. I suggest using a cream cheese icing and adding a little lemon juice and zest to make it more "lemony". At last but not least... these cupcakes are not near as moist as I thought they were going to be. Don't over cook! It took closer to 20 minutes for them to be done in my oven.
The best part of this cupcake is definitely the icing. It's VERY sweet and loaded with lemon flavor. It's a thin icing as opposed to a frosting. This recipe made 24 cupcakes for me. Next time I would check them at about 22-23 minutes. Great recipe!
I made these for my friends baby shower because lemon cupcakes were her only request. they came out great- but I made a mistake. I made the first batch of frosting without the vanilla. I had already decorated the cupcakes before I went back to make the second batch and then realized my omission. I tried the first batch and liked it better, so I brought both to the party. Turns out everyone like the 1st batch better. It makes the lemon flavor much stronger.
Very good. I made per the recipe, except I made mini cupcakes (just as an FYI, I got about 80 mini cupcakes out of this) and they are really fabulous.
I followed the recipe fairly closely, but based on reviews, I did add some lemon extract and also some agave nectar (because i like cupcakes sweeeeeeet!) Very good flavor but the texture was crumbly :-((((
These were very light and delicious, I prefer a more sour lemon cake, so I added the juice from the lemons I grated to the cakes and icing. I will absolutely make these again. Great for summer and spring!
Everyone loved these. Great lemon flavor. I put a lemon drop candy on top. So pretty! I would suggest doubling the frosting.
I made these yesterday afternoon and they are so yummy! I used part sour cream and part french vanilla yogurt since I didn't have enough sour cream. I also didn't have a lemon so I used some lemon extract instead of zest. I substituted some whole wheat flour for part of the flour called for. They turned out light, fluffy and moist! I've never had a homemade cake or cupcake turn out this good!
I did not try the frosting based on other comments, made a lemon cream cheese frosting instead, but basically followed the cupcake recipe, used 1.5 tsp baking powder and lemon yogurt rather than sour cream, also added lemon juice from the lemon I grated. Love the consistency of this cupcake, but feel that had I not added the lemon yogurt and lemon juice that they would have not had enough lemon flavor.
I did not use the frosting from this recipe but the cupcakes were very good. A little dense, like a light pound cake almost. That could have been from overmixing though I don't really think I did. But paired with a lemon buttercream frosting I made: 1/2 cup of shortening and butter, 2 Tbs. lemon juice, 4 cups sifted confec. sugar and 2 Tbs of milk at the end, they were super good. A very grown up cupcake, as my mom put it.
I loved this recipe and agree with most, it didn't have enough lemon favor. I used 4 tsp of lemon zest and that gave the added lemon taste I was looking for. I am not a super sweet lover so this not so sweet cupcake mixed with the icing is just right. I never use magarine when baking. I also used my own butter cream frosting recipe.
Yum, yum, yum! I made the batter to a T, however, I made a loaf cake as I didn't have confectioners sugar for proper frosting. Instead I made a sort of glaze using the same ingredients for the frosting, minus the confectioners sugar of course. I will do this again the next time I feel like lemon cake!
I loved the tartness of the frosting...although i do think I used a tad more lemon juice, and zest, than required in the recipe. I overcooked the cake just a bit...but w/ homemade cake this makes it very stiff and dry. Good flavor- i'll make it again and try not to overcook the cake.
Cupcakes: My husband professed these "near perfect consistency." They have a nice lemon flavor and texture to them. I made them as is and got exactly 30 cupcakes. They puffed up over the top of the paper cups nicely. It was a VERY thick/dense batter. They did not create smooth tops, but I didn't bother smoothing every cupcake out before baking. Icing: The proportions as is does not make nearly enough for 30 cupcakes. I piped double layers of icing. I made FOUR times the icing the recipe calls for. Probably double would be enough to spread a decent layer for each cupcake. It's very sweet icing, so a little goes a long way. I only give this 4 stars because the icing proportions are not quite enough. I had no problems with it being too runny. The milk at the end is really optional. The directions say to cream the butter and sugar. They don't actually cream in these proportions until you add the other liquid ingredients.
These are by far the best cupcakes I've ever had. My husband and I finished off the last two last night and we both agreed....So YUMMY! We had guest over and they just loved them. I gotta also say the frosting is the best recipe...so easy but full of flavour. I do have to say though that these sweet babies are high in calories...but oh so worth it!
Not what I would necessarily call a "lemon" cupcake because there was only a very slight hint of lemon flavor however the texture and the taste were wonderful. Next time I'll try using some lemon extract because I really wanted a strong lemon flavor.
Overall, pretty good. I found the cakes to be a bit dry, but I think I might have baked them for too long. The recipe says to bake for 25-30 minutes, but even 25 minutes I think was too long. The tops were hard and crunchy. The icing was nice, I only added 2cups of icing sugar instead of 2 1/4 so it wasn't too sweet, but still had a nice lemon tangy flavor.
These are absolutely delicious with a lovely light and fluffy texture. I scaled the recipe back by 1/3 and it quite easily made 12 cupcakes which is more than enough for 2 of us. I replaced the sour cream with thick vanilla bean yogurt as it needed to be used up and instead of vanilla extract I used lemon essence. My one quibble is that they weren't lemony enough for my liking, next time I will probably add some lemon juice to the batter.
These were very dry and very dense. The flavor was good.
I love these, I now use vanilla yogurt instead of sour cream, and replace lemon juice for the vanilla extract. No Lemon extract in the frosting, I use lemon juice there also. They come out so moist and full of flavor!! not to tart and not to sweet.
SO good! my changes: no vanilla (out!), no salt (used salted butter), double lemon zest, squeezed in a lemon's worth of fresh juice, made 24 regular and 18 mini cupcakes (LOTS of batter!), doubled the frosting recipe and used heavy cream instead of milk. i love all things lemon, but despise packaged mixes for baked goods; i've been looking for a good scratch lemon cake and frosting recipe for a long time and this is IT! thanks so much for sharing!!
These cupcakes are amazing, tho I didn't make the frosting yet. I substituted some of the sugar with a box of lemon instant pudding to pump up the lemon flavor since so many people said it was so mild, as well as a few drops of lemon extract. It was still pretty mild so I can't imagine it without those additions. Other than that I followed the recipe exactly, and put them in the freezer. Will make the frosting in a few days & frost them for my sister's bridal shower this weekend.
These are wonderful! Very moist and devine! I didnt have sour cream so I used light vanilla yogurt and had no lemon zest or juice so i added lemon extract to the batter and icing. I didnt follow the icing recipe exactly but used it as a reference, also added 1 drop yellow food coloring. Sprinkled poppy seeds on top of icing. I'm addicted to these!
My goodness, These were the most delicious cupcakes every! Took them to work and they were instantly gobbled up! Like other reviewers, I substituted the sour cream for vanilla yogurt, and they were fabulous! Next time, I will definitely cut the frosting recipe in half! It didn't look like much, it made 1 cup of frosting. I only used a 1/2 cup, so the rest was wasted. I also topped my cupcakes with some lemon zest for an extra lemony flavor!
Excellent flavour, wonderful texture, very moist! I did replace the frosting recipe with my own as I didn't think the recipe provided would produce enough frosting to ice all the cupcakes. A definite keeper! Thanks so much for the recipe!
These cupcakes and frosting are absolutely delicious. The frosting, however is a little bit runny as written. I added about 1/2 cup more powdered sugar. Delicious!
This is not your typical cupcake recipe, and anyone thinking they are going to get a cupcake will be disappointed. I would not make this recipe again as a cupcake. The batter and resulting "cake" is very dense. These are more muffin or pound cake-like in texture, tho they are flavorful. I may make again in a bundt pan and see how it comes out. I added quite a bit of fresh meyer lemon juice in addition to the peel, added some yellow food coloring just to give it a light color, and used another reviewer's icing recipe. It would take quite a bit more tweaking to give it more stars. It was not what I was looking for--which was a lite spring-type lemon flavored cupcake for a spring luncheon. I may change my review after hearing what my guests have to say.
These were great! I think next time I would up the lemon zest in the cake part; it was good, but it could use a little extra wow factor. I played with the icing until it was a consistency I liked and garnished with candied lemon zest. Great recipe!
These were delicious. The cake part turned out light and fluffy, with the perfect amount of sweetness. I ran out of sour cream, so as instructed by a previous reviewer, I substituted vanilla yogurt for the remaining half cup of sour cream. They turned out great!
These cupcakes turned out great. I took them out right at 25 minutes and they were done perfectly. I've also made these without the lemon in the batter (so just white cream cake) and substituted almond extract for lemon in the frosting - they were GREAT!