Reviewed: Apr. 9, 2012

These are amazing. I made these for Easter and everyone said they were the best cupcakes they'd ever eaten. I only gave this recipe four stars not for ingredients, but for yield. I used regular muffin pans and the recipe only made 19 small cupcakes - I was wondering what they would rise like or I could've made 12. That being said, the frosting recipe makes enough for 3 times what you need...so next time I make this (which will be often!) I will double the cake recipe and half the frosting recipe. The frosting seems too sweet on its own, but don't be fooled - once you put it on a lemon cupcake the flavors balance perfectly! I also added fresh blackberries on top for a pretty garnish to the cupcake.

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Reviewer:

Sally I

Cooking Level: Expert

Home Town: Lenexa, Kansas, USA

Reviewed: Apr. 14, 2012

Very yummy! Substituted strawberry preserves (just my preference).

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Reviewer:

sgooch73

Cooking Level: Beginning

Reviewed: Apr. 15, 2012

I am trying cupcake recipes for my brothers wedding. This cupcake is very flavorful and the blackberry frosting is a perfect match.

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Reviewer:

deb58mcg

Reviewed: Apr. 23, 2012

Amazingly delicious! 5 stars for taste! Rave reviews from the family. Only change I made was that I used red raspberry preserves instead of blackberry simply because that is what I had. It worked perfectly. So lemony and refreshing - the flavors compliment eachother wonderfully. As written the recipes does NOT produce 24 cupcakes, I got 16 out of mine. I cut the frosting in half and had the perfect amount to frost 16 cupcakes...if I would have made the entire amount of frosting it would have been way too much.

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Millerton, New York, USA

Reviewed: Apr. 23, 2012

this was amazing! everyone loved it and i'm making it again this weekend. everyone pretty much had the same opinion "not enough" we literally argued over the last one :D followed some other reviewer's advice and doubled the batter but kept the icing the same, because that was A LOT of icing :) leftover to eat from the bowl though, so I can't say we were disappointed in the least!

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Reviewer:

Meghann

Reviewed: Apr. 24, 2012

I made these into rainbow cupcakes, and it worked really well! I found the 20-25 min cooking time to be a bit long. I took them out at 20 minutes and those in normal paper-lined pans were a little more burned on the bottom than I would have liked, though the silicon cup ones came out perfectly. As others mentioned, the frosting recipe is huge compared to the cupcake recipe. I doubled the cupcake recipe, which made 24 normal sized cupcakes for me (six of them in silicon cups), and still had a little bowl of frosting left. I'm sure we'll find a use for it, though!

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Reviewer:

jenn_in_sea

Reviewed: Apr. 25, 2012

I made this as a cake for a co-worker's birthday. Everyone absolutely loved it! Every slice I cut got taken away very quickly, before I knew it, it was all gone. I doubled the cupcake recipe and kept the frosting measurements the same, it made a full two layer cake and plenty of frosting.

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Reviewer:

georgetownprincess

Reviewed: Apr. 26, 2012

Delicious ...great recipe!

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Reviewer:

shnurp

Cooking Level: Expert

Reviewed: Apr. 27, 2012

The cake is very dense & moist. Didn't rise well but is dense enough that it can hold a filling well. I used 3 tablespoons of lemon juice & 1 tsp of lemon extract. The cupcakes are pretty lemony, but not very 'zingy'. You won't get 24 out of this. Maybe 12 or 14 normal-sized cupcakes. Regarding the frosting, I also cut the recipe in half and got JUST enough frosting for 14 cupcakes. Mixed it with wilton's strawberry filling instead of blackberry jam (I was working with what I had on hand!). Added extra lemon juice, to taste, to the filling to get a bit of zing there.

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Reviewer:

faifai

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