Reviewed: Sep. 27, 2009

Made these a couple of days ago. I followed the directions and ingredients as stated in the recipe. The cupcake had a great subtle lemon taste. The cupcake texture was like a cake texture. It was not light and fluffy. But it still was good. The frosting was delicious, but for decorating the cupcakes, I would have liked it to be a little thicker/stiffer. All in all, I will make these again.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 16, 2009

You will likely have icing left over. Keep it in the fridge and spread on graham crackers after the cupcakes are all gone.

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SMARRJ

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Reviewed: Jul. 17, 2009

i followed the recipe exactly, and i think they were only okay. they were very easy to make, but the frosting wasn't as sweet and stiff as i have had other better cream cheese frostings. the cake part also came out very dense. they tasted pretty good, but only the day they were made. i don't think they keep too well so eat them quickly! pretty much it was an easy and fairly okay tasting recipe to make with a 7 year old to pass the time!

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angela

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Reviewed: Jul. 13, 2009

This was a very light and delicious cupcake that had a subtle lemon flavor. I doubled the recipe and don't recommend doing this, instead just make it twice or else you might burn out your mixer, it makes so much. I also doubled the frosting but don't think I needed to because the recipe makes so much. Like another review said the frosting was very soft and tended to melt if it got room temp so I had to put it back in the fridge midway through to firm it back up. Perhaps next time I will use a different cream cheese frosting recipe and add the lemon (or not). The egg whites made the recipe very light and fluffy and they were really delish.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 12, 2009

The cupcake itself was good but it didn't have much flavor to it, it just tasted like a regular yellow cake. The frosting was the problem with me, it made way too much and melted if you left it at room temperature instead of in the refrigerator (this might be because I used fat-free cream cheese so my review might be biased).

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RES984

Cooking Level: Intermediate

Living In: Des Plaines, Illinois, USA

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Reviewed: Jun. 21, 2009

If you are looking for a cakey traditional cupcake... then this recipe is perfect and warrants 5 stars. Yet, I like cupcakes that gooey and moist. This one wasn't. It had that standard cake-like taste. I thought it would be a bit more moist because of the pudding filling. I added a tiny bit of lemon and vanilla extract in the batter, which made the flavoring of the cupcakes very tasty. Yet, the reason why I gave them four stars, was because of the frosting. The frosting was very very runny. I had to put it in the refrigerator to firm it up some more, as well as add some more sugar. If I make these another time, I may add some milk to the batter, and get rid of the butter in the frosting.

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ADC

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Reviewed: Jun. 16, 2009

These cupcakes were amazingly moist!! Instead of box cake mix I made my white cake from scratch then added the package of lemon pudding- they turned out so delicious that I did not frost them as planned. I had no idea pudding came in so many flavors...I cannot wait to try out more combinations- thanks for a great idea!!

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Kathryn

Cooking Level: Beginning

Home Town: Medford, New Jersey, USA

Living In: Aberdeen, New Jersey, USA

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Reviewed: Jun. 9, 2009

I made this for a coworkers birthday, they were actually fighting for more. The cream cheese frosting is definetely better with lemon juice. Tangy and SO light. I always add pudding mix to the batter. It is the easiest way to get super moist cakes. Ths is a really good one, try it!

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lynnbot

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Reviewed: May 11, 2009

Fantastic recipe! Was a Mother's Day hit. Changes: Added zest from 1 lemon, and 2 1/2 T lemon juice to frosting. Delish!

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i(heart)missoula

Cooking Level: Expert

Living In: Ladysmith, Wisconsin, USA

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Reviewed: Apr. 20, 2009

The cake part of these is absolutely incredible. Everybody who ate them loved them so much! Ironically, what I didn't like about these is the flavor of the cupcake with the cream cheese frosting. I *love* cream cheese frosting but apparently not with a sweet lemon dessert. I will definitely make them again, but I think I will just try a regular white icing instead.

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Mere

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 17, 2009

Oh my loveliness!!! This was so yummy I had everyone who tried them ask me to make them again. The only thing I did different from the recipe is add a TBS of lemon zest to the icing. Would highly recommend this cupcake for adults and children.

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