Reviewed: Nov. 19, 2009

These cupcakes were delicious and everyone just ate them up! The cake with this whipped cream frosting was a light lemon-not over powering. I will definitely make these again!

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knit knat

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Marietta, Georgia, USA

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Reviewed: Oct. 19, 2009

I baked this into a cake. Very light and yummy.. The lemon taste is very mild. I like the tang of lemon but mild is also nice.. Will definitely be making it again..

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CHANDYCOOKS

Cooking Level: Intermediate

Living In: Kottayam, Kerala, India

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Reviewed: Oct. 18, 2009

The cakes were alright. Not impressed with the icing. I know I made it correctly because it's not my first try with cream-based icings. It just isn't balance with the cakes. Also, I think more lemon than the recipe and maybe poppyseeds, as another suggested, would add something.

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Marty

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Reviewed: Oct. 2, 2009

Excellent recipe!!!

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pari

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

They were okay. Light but a bit dry.

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Sep. 12, 2009

These were wonderful. I was very skeptical about the sour cream, but the consistency of the batter and the finished cupcake were really perfect. They're even better after they're been refrigerated! I added extra zest and a touch of fresh squeezed lemon juice. I used the Lemon Icing from this site instead of the one in the recipe, and the frosting was very sweet, but I thought they went together very nicely. I'll be making this one again.

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sofiem

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Reviewed: Sep. 11, 2009

Making these I was back in my Nanna's kitchen as she creamed by hand the butter and sugar to make the lightest most delicious cup cakes. Was tempted to half the butter as suggested..it was for a special occasion with a sensational result. Did add the extra lemon juice and rind and am thinking next time to maybe add a little more. Love the recipe. At last cup cakes like Nanna made. Can you picture your Nanna bowl in the crook of her elbow creaming the butter and sugar with the heat of her hand? Not acceptable these days and yet we weren't ever ill. Carol.

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Carol

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Reviewed: Aug. 27, 2009

I'll give this four stars instead of three for two reasons: one, I didn't use self-rising flour, which might have contributed to how dense they turned out (quite disappointing, considering I was expecting something light and fluffy); and two, because they got better the longer I kept them. I used a recipe for raspberry buttercream that I had on hand and the flavors worked beautifully together, especially after a day or two in the fridge, and went great with a cup of unsweetened tea. A lot of people thought they were too sweet, but I liked them well enough.

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Carole Ann

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Reviewed: Aug. 11, 2009

These were light, fluffy, lemony, and delicious! Unfortunately I overfilled my small cupcake tins, and the tops became crusty and dry. Do NOT fill them any more than 3/4 as the self-rising flour definitely rises! I made plain icing and flavored it with the left over lemon juice and zest. It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though--definitely take the time to lick the spoon! :D

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pink-raspberry

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

Oh my! I always cut the fat/butter in every single recipe by 1/2 - dessert or savory - and have no problem. However, since this was my son's 1st birthday and I wanted the cupcakes to be PERFECT, I decided to bite the bullet and put in the whole amount! CRAZY! WAAAAY too much butter! The oils were leaking through the paper liners! That was disappointing. I will make them again but next time? MY way!!

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GramaSue

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Reviewed: Jul. 27, 2009

everyone loved this! Smells good, tastes even better. I added 1 more tbsp of lemon zest and 2 more tbsp of lemon juice. It's perfect even without the icing.

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omi

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Reviewed: Jul. 25, 2009

I just made these and they came out perfect. I added a spoonful of vanilla pudding in the middle of each cupcake before icing.

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KiWi

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Reviewed: Jul. 20, 2009

I thought these were really good. This cupcake is more of a grownup cupcake, something you'd serve adults. The batter for these cupcakes was awesome. My daughter could not stop eating the batter, she thought the cupcakes were good but would have preferred just eating the batter.

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landed

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Reviewed: Jul. 16, 2009

I usually do not try recipes that have not been reviewed but I was out of time and this was the first 'from scratch' non chocolate cupcake recipe I came across. It was worth it. They were fluffy, not dry, and delicious. Slightly 'crisp' on the outside and moist on the inside. Tasted like they were from a bakery and not from a box. I did make a few substitutions but I don't think it effected it. I did not have self rising flour and used regular white flour but added 1 tsp baking powder for every cup of flour plus added an additional half tsp of salt. I also did not have lemons but used lemon juice (store bought) and halved the amount for the zest. This review is for the cupcake as I had left over frosting and so used that.

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