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"Just thinking of these delicate cupcakes makes me hungry!" admits Ruth Ann Stelfox of Raymond, Alberta.
Nutritional Facts 1 serving (1 each) equals 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.
Originally published as Lemon Cream Cupcakes in Taste of Home August/September 1997, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 21, 2012 by chugaluga
I loved the texture and moistness to this cake. I actually am going to try using it as my vanilla cake recipe without the lemon and adding some vanilla beans. YUMMY!
Reviewed on Sep. 24, 2011 by lillybow
These are good cupcakes, not too sweet and the lemon flavor is very delicate. I had them without frosting, but with sliced strawberries mixed with sugar like a small strawberry shortcake.
Reviewed on Aug. 31, 2011 by Kdavis50
cupcakes were very good but the icing was too tart, I would cut back on the lemon juice just a little
Reviewed on Jul. 26, 2011 by Anonymous
I've made this recipe twice the first one true to the directions and it didn't have as much lemon flavor as I would like. Second time I added a little more lemon zest and also about 3 tablespoons of lemon curd to the recipe and it was wonderful.Frosting is very nice as well not overly sweet with the citrus in it.
I've made this recipe twice the first one true to the directions and it didn't have as much lemon flavor as I would like. Second time I added a little more lemon zest and also about 3 tablespoons of lemon curd to the recipe and it was wonderful.
Frosting is very nice as well not overly sweet with the citrus in it.
Reviewed on Jun. 10, 2011 by zrmag1
This is truly a cupCAKE recipe. I made Lemon cream cheese frosting and the crowd went wild!
Reviewed on Feb. 12, 2011 by ekampmann
This rating is for the lemon frosting...I cheated and used lemon cake mix for cupcakes. :) The lemon frosting is EXCELLENT! I used 2 T. of milk and had to add a little more powdered sugar but will definitely add this to my recipe box! Thanks for sharing!!
Reviewed on Nov. 15, 2010 by pearlrvr
This was good, but the texture is more like a pound cake - very dense but moist due to all the sour cream. I added 1/4tsp lemon extract to the batter and doubled the frosting. I also added a little salt (to taste) to the frosting to help bring out the flavor. One tip: there isn't enough butter to cream the butter and powdered sugar first for the frosting. Cream the butter by itself and then add the rest of the ingredients. Very nice lemon flavor.
Reviewed on Jun. 28, 2010 by Splashy
This was a lovely recipie but when I make it next time, I will add a bit of lemon juice to the cake. They barely tasted of lemon at all. If it wouldn't have been for the frosting, they probably wouldn't have tasted like lemon at all. All in all they were lovely though!
Reviewed on Apr. 07, 2010 by ebeth2007
Made these to bring to Easter at my grandmother's and they were a big hit! I ended up having to make more frosting than the recipe called for, not sure why. The photo here has more frosting than I put. But they were very rich and moist and yummy, the frosting a perfect foil for the milder taste of lemon in the cupcakes. Will make again!
Reviewed on Mar. 13, 2010 by theforce22
these are fabulous, not too lemony on the cake, great lemon in the frosting. Perfect!
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