This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light and moist and the icing was just right too!
I made these and they came out perfect. If you let the eggs come to room temperature, it will make a huge difference to the recipe. I did a lemon filling and it was even better with a layer of rasberry seedless jam and it was the best.
These are seriously some of the best cupcakes and best frosting we have ever had. And they came out looking fantastic! The frosting is perfect for piping, holding its shape just great. I could not have been happier with this recipe and will for sure be making it again!
The sponge was great. The icing however left little to be desired.
These were awesome! I used an orange cake mix bc that is what I had, and it was delicious! Will definitely make these again and again!
Light fluffy and delicious
Love love LOVE this. It is so light and airy. A BEAUTIFUL cake and it tastes delicious!! Love the lemony flavor and it's not to overpowering.
My mom bought the ingredients. She couldn't find lemon pudding, so we swapped and did vanilla pudding with lemon cake. Yield was 24 regular cupcakes. Perfect frosting with fresh squeezed lemon. Cook time 23 minutes. Prep was easy. Frosting held up so well. Awesome.
These came out great for my neices birthday.
These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only made 12 but they were all burnt at the bottom after 21 minutes cook time. I will definitely make these again as they are so easy and have a good flavor, but I'm definitely changing the cook time.
