Reviewed: May 24, 2012

Everyone loved these. Great lemon flavor. I put a lemon drop candy on top. So pretty! I would suggest doubling the frosting.

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: May 10, 2012

Super lemony. Delicious!!

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Reviewer:

miky47

Reviewed: May 10, 2012

These cupcakes were awesome! Light and fluffy and so moist with a hint of lemony goodness...I don't know what the people that were saying they were more muffin-like were doing but they def did it wrong! I topped it with a blackberry buttercream recipe I made up

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Reviewer:

PoshCakes

Reviewed: Apr. 18, 2012

Very yummy. I have a lemon lover in the house and these were perfect. I halved the recipe and still had too many cupcakes. I also added double the lemon zest to the cupcakes and the frosting along with yellow food coloring.

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Reviewer:

hillary

Home Town: Ben Lomond, California, USA

Living In: Santa Cruz, California, USA

Reviewed: Apr. 15, 2012

Made these for my son's 1st birthday. They are delicious.

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Reviewer:

cualquiera15

Reviewed: Apr. 11, 2012

WONDERUL!!!! My 12 yr old made these for my husband and I on our 12th anniversary, and they did not make past day two!!! GREAT FLAVOR. I will keep this recipe forEVER....

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Reviewer:

rsinner

Reviewed: Apr. 9, 2012

Absolutely amazing cupcakes! Thank you! For the frosting, I recommend you use a mixer - don't mix by hand.

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Reviewer:

Rajjalynne

Reviewed: Mar. 27, 2012

This is a great recipe.I topped them with buttercream sprinkled them with lemon infused yellow colored sugar, they were so good! I took them to a family gathering and everyone loved them. I will make this recipe again!

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Reviewer:

marcy2of6

Reviewed: Mar. 24, 2012

The cupcakes themselves were ok- too little lemon flavor but still tasty. The frosting however was way too much sugar and it wasn't creamy at all. I recommend using a different recipe for the frosting.

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Reviewer:

marta365

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

I did have one small problem with these cupcakes: they burnt on the bottom, and I only baked them for 20 minutes. However, I am giving this recipe 5 stars because that's an easy problem to fix in the future, and likely the fault of my oven anyway. These cakes are light, sturdy enough to frost, have a SLIGHT eggy flavour (perhaps from using freerange eggs?), and the batter goes a long way. I substituted coconut flavour for the vanilla, and added 3/4 cup of dessicated coconut to mine, and the combination is delightful. Will be using this recipe in the future!

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