Reviewed: Sep. 16, 2009

Keep the left-over icing in the fridge and spread on graham crackers after the cupcakes are all gone. Great recipe!

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SMARRJ

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Reviewed: Aug. 23, 2009

Very tasty. Love the frosting! However the cake wasn't as moist as I would have liked.

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kellbell

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Aug. 23, 2009

Very moist and delicious - my family loved these!

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Patti

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Reviewed: Aug. 1, 2009

Pretty good but not a WOW. I might make again and I might not.

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Mrs N

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Reviewed: Jul. 18, 2009

These were so dry and dense, not even worth eating, tossed them all out. Followed recipe to the "T", but ended up being a big bust so made way better ones with different recipe.

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AUGRATIN

Home Town: Newport Beach, California, USA

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Reviewed: Jul. 17, 2009

These are so scrumptious! I LOVE them. I made them one Saturday for my roommates and I think they lasted about 5 hours, tops. haha. SO easy to make and so tasty! Just make them...do it.

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Lil' P

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Reviewed: Jul. 9, 2009

I've made other pudding+cake mix recipes that were moist and fabulous, so I had high hopes. Turned out a little dry and dense, but still pretty good. Frosting was super, though.

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robbanks

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Reviewed: Jul. 8, 2009

I haven't tried them yet, but they look and smell fabulous!! As another member suggested, don't bake these the whole 20 mins. I took them out after 18 or so and they were almost to done. I only put in 1/3 cream cheese. The frosting was really yummy =) I can't wait to try them!!

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kim

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Reviewed: Jul. 5, 2009

These cupcakes were delicious. I could not find lemon pudding mix at my grocery store so I used lemon cake mix and vanilla pudding mix instead. The texture and moistness of the cupcake was wonderful. I made half of the icing and it was almost enough to cover the 20 cupcakes that the recipe yielded. I added some lemon zest and some extra lemon juice to the icing as well, on the suggestion of others. I also agree that they taste better the next day. I will definitely make this again and will experiment with different cake and pudding mixes.

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Ange

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 2, 2009

I made this as a two layer cake vs. cupcakes. I also added the whole eggs instead of egg whites and used fresh lemon juice for the frosting. Oh my goodness. This is my favorite summer cake from now on. I got so many compliments on this! The icing is incredible. Next time I will try adding some raspberry preserves between the layers, for a different twist. Not that it needs any improvements! Try this cake, you will love it!

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Sarah Jane

Cooking Level: Intermediate

Living In: Gretna, Virginia, USA

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Reviewed: Jul. 1, 2009

I took other reviewers suggestions and added grated lemon rind or zest and I loved the extra little zing it gave. After icing the cake I topped it with fresh raspberries and then sprinkled a bit of powdered sugar over the raspberries. It looked very pretty but tasted even better!

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Jun. 27, 2009

Both cake and icing are very yummy! For some reason my cupcakes didn't rise appropriately (could have do with being at higher altitude and making the wrong adjustments to recipe). However, the taste was great anyway. True, you make about double the frosting you need. I threw my extra out and then regretted it later when I had fresh strawberries that were in need of a dip... Next time I'll save the extra frosting!

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Ashley

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Reviewed: Jun. 11, 2009

The flavor is good but I thought the texture was too dense and dry. More oil would be good.

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sassysarah

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Reviewed: Jun. 9, 2009

Whoops! I accidently reviewed the wrong lemon cupcake! THIS is the amazing one! I made this for a coworkers birthday, they were actually fighting for more. The cream cheese frosting is definetely better with lemon juice. Tangy and SO light. I always add pudding mix to the batter. It is the easiest way to get super moist cakes. Ths is a really good one, try it!

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lynnbot

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Reviewed: Jun. 9, 2009

Very good cupcakes. Light lemon flavor. I didn't have lemon juice so I just left it out of the frosting. They still tasted yummy. Great for summer.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Love these cupcakes,the longer they sit, the better they get.

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sable

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Reviewed: Jun. 2, 2009

hmmmm good. Cupcakes have the consistency of pound cake but are refreshing. I cut the lemon juice in 1/2 and used a drop or two of yellow food coloring in the frosting.

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LKP

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

I made for Mother's Day............I had people eating these that never like Lemon before.....these are to die for!

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LVIT

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Reviewed: May 30, 2009

Very good. 21 minutes is too long to bake, take them out earlier, maybe 18 min. Follow the tip and add lemon zest to the frosting. And we added three whole eggs intead of just the whites. Loved it will make them again.

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