About this recipe: Here is the recipe I use to make beautifully light and delicious lemon cupcakes. I wanted to use cream for a less buttery icing and they turned out perfect!
These cakes were just perfect. I wanted to make a cupcake that was light, fresh and not fussy. I think I found the perfect cupcake here. I followed the recipe exactly. The only thing I would say is to fill less that 3/4 full as they really expand and mushroom if you are not careful!!! Learned the hard way first time around and had ugly looking cakes so had to bake again, putting in far less than the recommended amount of mixture. - 12 Jan 2013
I usually do not try recipes that have not been reviewed but I was out of time and this was the first 'from scratch' non chocolate cupcake recipe I came across. It was worth it. They were fluffy, not dry, and delicious. Slightly 'crisp' on the outside and moist on the inside. Tasted like they were from a bakery and not from a box. I did make a few substitutions but I don't think it effected it. I did not have self rising flour and used regular white flour but added 1 tsp baking powder for every cup of flour plus added an additional half tsp of salt. I also did not have lemons but used lemon juice (store bought) and halved the amount for the zest. This review is for the cupcake as I had left over frosting and so used that. - 16 Jul 2009 (Review from Allrecipes US | Canada)
I did not have self rising flour , so I used all purpose with 1 tsp baking powder for each cup of flour, and used orange juice and orange zest instead of the lemon. Its one of the most delicious and moist cupcakes I have ever made and its one for keeps. - 24 Jan 2010 (Review from Allrecipes US | Canada)