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Lemon Cream Cupcakes
June 24, 2011

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!

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