Recipe by Tammy K
"Cupcakes with a decadent surprise...cream cheese filling."
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cream cheese, softened
2 1/4 cups
1 1/2 teaspoons
1 1/4 cups
eggs at room temperature
fresh lemon juice
Fantastic, nice change from iced cupcakes.
Unless the recipes is seriously altered, it is not worth the expensive ingredients. There is not enough liquid in the batter to be a cake; I scooped rather than poured it into the cups. I ended up with dry biscuits with little lemon taste. The meager cream cream cheese was good but could also have use more flavor.
I am with Cybill...So not worth it. Took one bite and threw them in the trash...What a waste...just saying!
loved these!! I made them a second time and subbed chocolate for the lemon and they are yummy too!
I just made these and thought they came out fantastic! of course, anytime I use lemon juice and zest, I get a little bit over-zealous, because I love the fresh lemon flavor. The cupcakes taste great as they came out of the oven, but I am going to add an American buttercream and a candied lemon slice garnish before I serve them.
Too many eggs. You shouldn't be able to taste the eggs. I'm guessing 4 eggs should have been the max.
These were dry and gross, a real disappointment
Not Good Me and A friend made these and they were dry and 6 eggs is way to many why so many????
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cream Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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