Reviewed: Jul. 29, 2009

Very dense but very tasty, great recipe if you're short on time and don't have any fresh citrus ingredients.

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great_girl11

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Reviewed: Jun. 28, 2009

I thought it was an amazing, moist, dense cupcake. Tasted like a citrus meringue pie! Some lemon curd to fill and whipped cream flavored with some citrus peel would be divine. I want to try ginger ale with some ginger fresh ginger next time. *Did want to mention, my husband wasn't fond of these, but citrus flavored desserts aren't his thing.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: May 23, 2009

I love making these cupcakes! Not only is the end result really good, but I like to lick the spoon at the end because the batter is fizzy. I've made these for my class of 28 kids with some cream cheese icing and a gummy worm on top, and everyone loved them.

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sfortier

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Reviewed: May 16, 2009

I did not like these cupcakes. They turned out incredibly dense and while all of the flavors were mild, there was a hint of egg taste that was about as strong as the lemon-lime taste. I do like the idea of using lemon-lime soda in a cupcake. Next time, I think I will try it with a different batter.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 17, 2009

This recipe was exactly what I was looking for! I made a couple of fun St. Pat's changes. I didn't have lemon-lime soda so I used Jones' Green Apple (which is green) and added a little green food paste. FUN! I also made a cream cheese buttercream for on top and dipped a tiny shamrock cookie cutter in the food coloring and dabbed it on top. FUN AGAIN! My boys loved them. I'll definatly make this again without making changes. Thank you for a great recipe!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Mar. 11, 2009

These are quite simply amazing!!!

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Tammy

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Reviewed: Feb. 4, 2009

I made these for the first time.Unless with cooking with baking one has to follow exactly the recipe or it will end up as a failure. As the receipe doesn't say anything about the butter, I was wondering how to measure exactly 1 1/2 cups of butter without melting it. So I cutted the butter in small cubes and estimated the gaps. I think for that quantity of butter it would be easier to measure it in grams or ounces. Well, what I got at the end was really good and my wife loved them too. As for the butter, I rated it only with 3 stars.

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Gourmet43

Cooking Level: Intermediate

Home Town: Zurich, Zurich, Switzerland

Living In: Smiths Falls, Ontario, Canada

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Reviewed: Feb. 3, 2009

These were fantastic! We didn't even put frosting on them...they were perfect just as they were. Followed the recipe exactly with no problems. Thanks!

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HeatherJ

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Reviewed: Feb. 2, 2009

I made this recipe for the first time to take to a carnival for a "cupcake walk" and it was a hit. I frosted the cupcakes with cream cheese frosting and added Sweettart candies on top for garnish.

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pamelamu

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Reviewed: Jan. 26, 2009

These are fantastic! I often make poundcake trifles, and now I'll be using this recipe to make the poundcake instead of buying frozen - it's worth the little extra work. For the lemon flavor, I did add the zest of one lemon along with the other ingredients - didn't find it to be too much, since the flavor is subtle. I did manage to get about 2 1/2 dozen cupcakes out of the recipe, and if I'd filled them higher it would have been messy. These are so rich, they don't really need a frosting, but I did make one out of reduced fat cream cheese and powdered sugar (with vanilla extract and a little water) - piped heart shapes on them. My children loved them and luckily I have enough (unfrosted ones) to freeze and serve later in the week.

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Ginger

Cooking Level: Expert

Living In: Norwood, New York, USA

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Reviewed: Jan. 25, 2009

very nice but IF you can find real old fashioned lem/lime soda it is even better. many smaller or local bottlers make it like polar some of us older folk remember it is was always a bright green in color

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Jan. 18, 2009

I think it has a lot of possibilities just by changing the soda flavor and extract. I used raspberry ginger ale and raspberry extract, as that was what I had on hand. I had to bake my cupcakes for 30 minutes.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Sep. 12, 2008

This cake was tasty and unique but it was really dense. The only thing I changed was I made it in a 13x9, but it was a really humid day so that could have made a difference. I put a cool whip frosting on it. Everyone liked it!

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cookiemonster

Cooking Level: Intermediate

Living In: Sarver, Pennsylvania, USA

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Reviewed: Aug. 18, 2008

I made these with some thin icing (powdered sugar and milk) for a b-day party and they all gone within minutes.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Jul. 28, 2008

I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.

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