Lemon Cupcakes

Very flavorful and forgiving recipe. I added a bit of cardamom just because. Delicious and moist.

So flavorful, everyone loved it! The only criticism is that the icing comes out more like a thick glaze. It’s delicious but nothing to do with the picture or what you usually expect for cupcakes. I’ve made 4 batches already, and each one is better than the last.

Delightful. Lovely. Delectable. I need all of the good words to describe how delicious these lemony cupcakes are. I made them as written and they are now one of my favorite cupcakes. I weighed the 10X sugar and the frosting was not at all too sweet.

Very nice - mine rather sunk in the middle - not sure why but still tasted good!

These were delicious! I made mini-versions of the cupcakes, which yielded about 30 cupcakes. If doing mini-cupcakes, I recommend shortening the bake time by 2-3 minutes. Such a yummy treat! I also just used store-bought cream cheese frosting, and mixed lemon zest into that container before spreading on the cupcakes. Worked like a charm!

Absolutely fabulous! I made them exactly as described and wouldn’t change a thing. I love cream cheese frosting but have never had it with lemon. It’s different! It gives the flavor of the lemon cake more depth (sweet but also tangy) and that’s something that doesn’t happen much with cupcakes (usually just sweet). I’m definitely gonna make these again and try that wonderful suggestion of freezing them! Perfect for a hot summer day.

I needed a plain vanilla cupcake so used this as the base and omitted the lemon juice and zest (I know, what’s the point then?) But, if anyone else is in my shoes, they did produce a nice, perfectly serviceable (if slightly dry) vanilla cupcake for a kid’s birthday party.

Lemon, check! Light and fluffy, check! Keeper, check!

These were okay. I did halve the frosting and I thought that was plenty for 12 cupcakes so you do you. Also had the same issue with the cream cheese not fully incorporating into the frosting - still pretty tasty though. I thought these were decently good and pretty easy to put together.

WAY to much sugar…I cut it more than half for the cupcakes and by a quarter in the frosting. And don’t need so much butter in the frosting. We want it tart as it’s lemon after all!! Made only 6 and that was perfect. Less sugar makes all the difference!!!!

I made this with key limes instead of lemon and sprinkled some zest on top of the icing. A delicious treat!

make only half the frosting, use about 2/3 of the sugar

I zested 4 and juiced 6 lemons and really got only about 1/2 the zest called for in the recipe. They did still taste pretty lemony so I look forward to trying with the full amount. Since I had a ton of extra lemon juice I made a lemon ginger syrup to soak the cupcakes right when they came out of the oven. Added a nice flavor and moisture element. I thought the icing was delicious and a nice sweet addition to the cake which isn’t that sweet.

I made these without the frosting, as I’ve never successfully achieved making one, and they were superb! I had only 9 cupcake holders, and I used about 2 tbsp of the mix per holder, and they came out perfectly. With the leftover batter, I baked it in a bread/loaf pan at the same temperature, for nearly 30 minutes, and it was spongy with a beautiful (slightly) brown overtop. The taste was fresh, zesty, and quite light. I’ll definitely be making these again.

I made these exactly as written, and I thought they were quite lovely. Very light, nice lemon flavor, but I didn't care too much for the frosting. I found it to be overly sweet for my taste. The cupcakes were nice enough on their own that I think you could omit the frosting without missing anything. Maybe a nice lemon syrup soak to punch up the citrus flavor a bit? One fun trick I discovered by mistake: Freeze them and then allow them to thaw ever so slightly. Really nice treat on a hot day.