I added some lemon extract and extract rind to the cake batter. I also used a different frosting recipe, "Lemon Icing" from the website. I thought that they turned out fantastic, I took them into work for someones birthday (enough for one each) and everyone was looking for seconds!

Unbelievably delicious- the best thing I have probably ever baked in my whole life! These are light, flavorful and taste very homemade and lemony! Thank you for submitting this little bite of heaven!

great recipe, they were light and moist, with just a little hint of zestiness from the lemon to balance out the sweetness. I would recommend doubling the amount of frosting if you really like frosting (like me!). I did find that 25 mins was a bit too long to cook for, 15 minutes was about right for me, but could just be my oven.

I just made these and they came out GREAT! My husband said they are the best cupcakes he's ever tasted. I did make a few adjustments: used 2 tsp of baking powder, 2 eggs and 1 egg white, substituted 1 1/2 cups of white flour with 1 1/2 cups of whole grain organic pastry flour and used fat-free plain yogurt instead of sour cream. To cut the calories and fat some more I also used fat-free milk. YUMMY! Thanks for the recipe!

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.

mmmmm! i was bored at hme so i decided to make these cupcakes. the came out so nice and fluffy and the the frosting was easy to make and delicious!!!!!!!!!

OH yummmm... these were exceptional! I'm a lemon-fiend so I added about 3x the lemon rind in the cupcakes, and 5x the juice in the icing. The consistency is amazing and the end result is just heaven. Thanks so much!

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.

Really yummy! We'll definitely make it again! Made a little more frosting.

I did not care for this recipe. I dont know how any one can give this 3 or above as far as the star rating. The so called "cupcakes" tasted like sweet cornbread and the frosting was way too watery! I will never make this again.

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!

This is a very good recipe. I was testing it for layering purposes, needed a mild lemon cake for a friend. It's true that there is very little lemon flavor to this cake. I halved the recipe since it was a test. BUT I did add significant lemon zest, lemon extract and fresh lemon juice. This cake is also very light, not dense like so many, so it's a nice change with warmer weather coming. Will keep these in my stash of secret weapons! Thanks for sharing. EDITED: My cake was light and not "heavy" at all...Was everyone else's cake/cupcake dense or light in texture?

This recipe is classic. The cupcake was abit heavy thats why i gave it 4 stars instead of 5. I also never seem to achieve the correct serving size. followed the measurements exactly, but ended up with 72 cupcakes (which made everyone abit happier - more to eat!) I filled my muffin tins to 1/4 with batter, but the cakes rose only to about 3/4, so if you're planning to have them overflow over the edges then 1/2 or 2/3 is better. Otherwise the frosting can be abit tricky to slop on.

These cupcakes are absolutely SUPERB. I highly recommend them!! They are my new standard for lemon cupcakes. My only changes: I added tons more lemon peel (I do that with all lemon recipes) and made about 150% of the frosting recipe.

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!

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'm giving this recipe 4 stars because I had to double the amount of frosting to get all the cupcakes frosted and 25 minutes baking time was too long. 20 was perfect but then again, everybody's ovens are different.