The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 3, 2008
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!
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Photo by Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 26, 2008
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!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 17, 2008
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.
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Cooking Level: Intermediate

Home Town: Raisin City, California, USA
Living In: Fresno, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 21, 2007
Well, as my grandma would say, "They ain't nothin' to brag about!" the cupcakes tasted more boring than a plain piece of bread. The frosting didn't improve them enough to make me ever want to make these again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by Lisa
Reviewed: Nov. 19, 2007
The cupcakes were absolutely wonderful! I added 3 drops of lemon essence to the frosting to make it more lemon-y.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 11, 2007
These were delicious! The icing, especially, was too die for -- nice and lemon-y. I made these for my boyfriend's birthday and they were a huge hit!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 5, 2007
The cupcakes were moist and yummy, the frosting was just a little to lemony for my tastes. I just made a half batch of the frosting omiting the lemon zest and added it to the first batch of frosting and it was perfect. I will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 15, 2007
Very good. I made per the recipe, except I made mini cupcakes (just as an FYI, I got about 80 mini cupcakes out of this) and they are really fabulous.
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Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 30, 2007
Excellent recipe! Cupcakes turned out very fluffy and tasty. I did make 2.5 of frosting, as it didn’t seem like there would be enough it to cover the cupcakes with a thick layer. I also used 5 cups of sugar for a stick of butter (2.5x). Frosting still turned out very sweet and zesty. Will definitely make it again!
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Living In: Hoboken, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 9, 2007
These were interesting, but good! The cupcake honestly doesn't have a lot of lemon flavor, even after adding 1/2 tsp of lemon extract to it. It's very mild. The frosting is WAY lemony though. I did not like the cupcake alone or the frosting alone, but I enjoyed them very much together! They balance each other out. And the sour cream makes the cupcakes very dense, which I enjoyed.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 9, 2007
The cupcakes are fantastic!They're tasty and fluffy.Howerver,the icing is too sweet for me and I think that these taste better without it.And my classmates just loved these!
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Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 23, 2007
They were ok, nothing spectacular. Somebody else brought a batch of cupcakes made from a box and those were actually tastier and much more popular.
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Cooking Level: Intermediate

Living In: Pawtucket, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Aug. 15, 2007
Moist and not too sweet with a light lemony flavor, these came out great
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 28, 2007
The cupcakes were okay. The frosting was okay. Not great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 13, 2007
the cupcakes were quite dense but very rich in flavour! i added 3T of milk because the mixture seemed heavy. i also used white chocolate creamcheese icing instead of the icing given, but will try it next time. will make again, thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 8, 2007
Overall, pretty good. I found the cakes to be a bit dry, but I think I might have baked them for too long. The recipe says to bake for 25-30 minutes, but even 25 minutes I think was too long. The tops were hard and crunchy. The icing was nice, I only added 2cups of icing sugar instead of 2 1/4 so it wasn't too sweet, but still had a nice lemon tangy flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 2, 2007
the cupcakes where really good, but mine just came out a little on the dry side & the frosting was really runny. Other that that I really thought they had a delicious taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2007
Very good cupcakes. I used only 1 1/2 cups sugar since I don't like a very sweet cake, and addes 1/2 teasp. of lemon extract to the batter too. This gave it a nice little zip. Will make again, they also freeze well, frost after you defrost them.
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mj
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Cooking Level: Intermediate

Home Town: Astoria, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 28, 2007
these cupcakes are absolutely amazing!! fyi: the cupcakes themselves aren't very lemony--it's the frosting that really makes them "lemon cupcakes." i've made the frosting berry-flavored by adding a tablespoon of raspberry jam and omitting the lemon juice/peel. try this recipe and you won't be sorry!!!
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2007
This recipe is unbelievable! I couldn't stop eating the cupcakes! I stuck to the recipe exactly and my frosting consistancy came out perfect. I liked the tangyness that the icing added to the cupcakes, I definitely recommend this recipe to those who like melt in your mouth cupcakes, lemon, and the fact that they aren't too sweet.
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