The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 25, 2009
These were great, lovely texture and subtle flavour. Used lemon extract instead of the vanilla though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 23, 2009
I'm not a big lemon fan, but these are AMAZING! My new favorite!! I can't believe I love them more than my vanilla and chocolate cupcakes. Thank you for the recipe!!!
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Sue
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Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 22, 2009
Mmm, mmm, good! Only real complaint was that I thought the cake part wasn't lemony enough. Super easy and a real crowd pleaser. I did halve the recipe and like the other reviewers have said - Not enough icing - so don't halve the icing part! Will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 17, 2009
Okay, so I actually made this into a layer cake (2 9 inch round pans)and used the Lemon Cream Cheese Frosting recipe from this site. It turned out sooo good! If you like lemon anything, this is the recipe for you. The cake is moist and flavorful. Just make sure that you get only the true zest of the lemon, and none of the white bitter stuff underneath. I had to add twelve minutes to the bake time, but everything else remained the same. I will be making this for Easter dinner for sure!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 8, 2009
Lemony goodness. I added a bit more lemon jiuce for some real zing. Nice and moist too.
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Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada
Living In: Balgonie, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 28, 2009
I made these cupcakes to cut out a section in the middle, fill with lemon curd, replace the cut portion, and then frost. So I already knew that I'd be adding a lot of gooey lemon flavor to the inside of the cupcake and didn't worry about it being more than "good enough." In fact, the cupcake itself (pre lemon curd) was very good. It wasn't quite lemony enough for my taste, but it did have a nice light lemon flavor, a good crumb, and a nicely crispy edge. I would have preferred a little more moisture, but that was taken care of in my version by the lemon curd. In all, a very good cupcake. I would make them again, but probably not plain. They need some sort of extra lemony/gooey goodness to shine.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 21, 2009
I love lemon and really enjoyed these cupcakes! My only complaint (and this is a very small complaint) is that I wish they had more lemon flavor.
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Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Prairie Grove, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 20, 2009
I made these for the 3rd time this weekend for the MIL (since I've told her how yummy these were & she was in town). She LOVED them! We like stuff lemony so I added a drop of lemon juice as well as lemon extract to the batter & I didn't bother to measure out out how much grated peel I added. It once again, came out perfect! The first 2 times, I had extra batter & used the rest as a cake but this time, since I only have one cupcake pan, decided to wait, & make 24 cupcakes. It was well worth it. Thank you for such a great recipe!! I also used the Lemon Icing recipe off this site (also added lemon extract to that-just a drop). Perfect!
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 5, 2009
I used orange instead of lemon zest, and agave nectar instead of sugar. I went with a cream cheese whipped cream frosting with lemon juice and orange zest instead of the frosting in this recipe. I served these as mini cupcakes for my daughter's first birthday party, and everyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 24, 2009
These cupcakes were delicious. We didn't have a lemon, so we used a touch of lemon juice in the batter. We also substituted some plain yogurt for some sour cream. Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 20, 2009
I made these for my husband's work and everyone thought they were great -- not a single one was left over! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 16, 2009
Very good mild limeon flavor. I would not leave them in for 25 mins though. they came out a little crusty but the flavor was good. my daughter loved them.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 2, 2009
These were sooo good! The cupcakes were tender and perfect and the frosting was refreshing and lemony. I divided the cupcake recipe in half to make 15, but upped the frosting servings to 45 in order to frost all 15. I had the perfect amount to ice all of them using my 1M Wilton Tip. I'll definitely make these again- they may be the best cupcakes I've ever had!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 2, 2009
Pretty good... The sour cream was a bit overpowering, and the icing was a little strong. I'm thinking it might be better as a cake, with a little less flavoring and a seedless raspberry jam center. :)
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Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 13, 2008
These were just OK, didn't really like the texture of the cake, not soft enough for me.
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Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Lakewood, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 1, 2008
I had really high hopes for these, but was a bit diasppointed. The icing was yummy, and you could really taste the lemon in the cakes...but when using fresh lemon, isn't that always the case? They were good, but not "the best".
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Jen
Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 29, 2008
These cupcakes + lemon cream cheese frosting = amazing.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Nacogdoches, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 15, 2008
I made these for a wedding shower and they were the hit of the party. I used orange zest instead of lemon and added a little orange extract. I frosted them with an orange cream cheese frosting. I had several people (including the bride to be) ask for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 30, 2008
I don't even like lemon cake, I just made it for my boyfriend for his birthday. But I couldn't stop eating them! And he said that they tasted "just how lemon cake should." I did use cake flour instead of all-purpose flour, and added an extra 2 tablespoons for each cup for the conversion.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 29, 2008
I had nothing but compliments when I made this cupcake. The frosting is fantastic just remember to soften the butter enough. I added some lemon filling I found from a cake recipe just to give it even more of a lemony kick.
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