Reviewed: May 12, 2012

The combination of lemon and blackberry is superb and the little cakes with purple frosting look so pretty! As others stated, the cake recipe doesn't yield 24 cupcakes. I ended up with 15. It doesn't rise a lot, so if you fill the papers about 2/3 of the way, the cake should rise just to the top of the papers. The buttercream icing does seem a little sweet on its own, but as soon as you put it on the lemon cake, it's perfect! I would also like to try it with strawberry or raspberry jam next time.

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Reviewer:

Kai

Cooking Level: Expert

Home Town: Orange, California, USA

Reviewed: May 12, 2012

This makes 12 cupcakes, not more. They tasted good, but I did add a little lemon extract, because the batter didn't taste at all like lemon. I made strawberry-lemon frosting for these. Baked 20-22 minutes.

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: May 12, 2012

The buttercream was great (I used strawberry preserves), but the cake portion of the recipe seemed off. The cakes didn't rise at all and I was left with flat-topped, burnt cupcakes. I had to trim them quite a bit and thought they'd surely be a disaster. Thankfully, I was able to hide the mess with a lot of frosting. I'd use the frosting recipe again, but not the cake one.

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Reviewer:

hanajane

Reviewed: May 12, 2012

I made a double batch of batter as others noted for the 24 cupcakes. The icing was the perfect amount for 24 cupcakes as a little extra is needed when using an icing tip for decor. These were superb and I got rave reviews! Thanks for a great recipe!

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Reviewer:

kardit

Reviewed: May 12, 2012

The frosting was excellent! The lemon cupcakes were just ok. They had the consistancy of cornbread. Next time I will use the lemon cupcakes from Our Best Bites with this frosting. The lemon blackberry combo is fantastic.

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Reviewer:

hikinganne

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Lexington, Kentucky, USA

Reviewed: May 9, 2012

i ABSOLUTELY LOVE THIS RECIPE!!!!!!! very easy and not time conssuming!:) will make again and again!!!

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Reviewer:

Tanjere

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: May 4, 2012

These are not only delicious but beautiful!

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Reviewer:

Barb

Reviewed: May 1, 2012

Best buttercream EVER! Where has this recipe been all my life?!

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Reviewer:

Kathy

Reviewed: Apr. 29, 2012

These were truly amazing cupcakes, what a great recipe. I tripled the batter to make three dozen and made 1 and a half times the icing. I really wanted to make the blackberry buttercream but unfortunately I was unable to find seedless blackberry jam; I used raspberry jam instead. Nevertheless they were amazing.

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Reviewer:

Ashley

Cooking Level: Intermediate

Reviewed: Apr. 28, 2012

SO Good and super easy no fail recipe! Substituted bottled lemon juice & used strawberry preserves in the frosting as it was what was on hand. Combo was like having strawberry lemondade! Same as others said this recipe yielded 16 cupcakes and I made half the recommended frosting and it was plenty. Making as a cake today! Thanks for a great new fav!

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5 users found this review helpful