Reviewed: Oct. 11, 2008

This recipe is excellent....I added a little extra lemon juice but otherwise yes they were absolutely delicious; my family loved them!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

caitlynpop

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2008

These were amazing. I made them for my daughter's 1st birthday party and everyone loved them. The only thing I changed was instead of 2 cups of sour cream, I substituted one cup for plain yogurt, which I think gave it a nice little tang.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

Lovely light little cupcakes! To boost the lemon flavour, I rubbed the zest into the sugar before creaming the butter, and used lemon extract and juice instead of vanilla. I also added a bit of yellow food colouring for a brighter, sunshine-y look. The cakes turned out moist and soft with a layered lemon flavour. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lauramarie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

this was so good! i found it to be time-consuming but well worth the effort. i didn't have enough frosting for all the cupcakes but it was easy to extend the icing recipe by just adding a little more butter, lemon juice, and sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julierh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

Wonderful cupcakes! I made half a batch (15 cupcakes) to share with my husband, his friends & my family members... EVERYONE loved them. I used a different icing recipe, though ~ look up "Lemon Cream Cheese Frosting" (divine!!!). I made the recipe as-is and it turned out excellent. The batter is surprisingly thick, like the recipe states, and the cupcakes cook up almost like muffins with a denser middle. No complaints, though!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsey

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

I agree that as is, this recipe is not "lemony" enough which is why i gave it only 4 stars and not 5...However...the crumb of this cupcake is wonderful, fluffy AND moist...neither crumbly nor hard. Nothing like a pound cake which is something I keep running into with lemon cake recipes that don't use a box...I adjusted the recipe by changing the 2 teaspoons of zest to the zest of 2 lemons, I added the zest of 1/2 an orange and also added 2 teaspoons of lemon extract. You won't taste the orange zest, but it adds a nice depth of flavor. Didn't try the frosting because I want to frost them in a classic cream cheese frosting that I will spike with lemon. All in all, a definite keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mishi

Cooking Level: Professional

Living In: Edmonds, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

I thought these were okay - the texture of mine came out pretty spongy which made me feel as though I was eating sponge! I prefer a denser cake with a bit more flavour - whilst spongy I didn't feel as though there was enough lemon flavour in these, although my husband loved them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PRIJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LESLEE85

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Garrotte

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kaytea06

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

becava

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

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!!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2008

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.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

simplec0nfusi0n

Home Town: Kaneohe, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KAMELAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THEERCS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2008

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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

art2t

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

justadevil

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAYR

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

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?

Was this review helpful? [ YES ]
0 users found this review helpful