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Bursting with lemony zing, these cupcakes don't require frosting. In fact, my family prefers the crunchy sugar-and-spice topping. A dear friend shared the recipe with me, and it has long been in demand at our house.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 215 calories, 10 g fat (3 g saturated fat), 44 mg cholesterol, 164 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.
Originally published as Lemon Sparkle Cupcakes in Country Woman January/February 2003, p31
Sweet White Wine
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Reviewed on Jan. 15, 2012 by lillybow
Ooops I meant to say I used 1/4 tsp of topping....
Reviewed on Jan. 14, 2012 by lillybow
I would agree the lemon flavor could use a boost, but they were light and fluffy and I got almost 2 doz using a 2 in scoop to fill the muffin tin. I used only about 1/2 tsp of topping for each muffin because it seemed like that was enough. So now I have plenty of topping leftover to try the recipe again with some lemon juice. :)
Reviewed on Sep. 08, 2008 by merilie
they are easy to make my dauter helped for home school
Reviewed on Aug. 12, 2008 by jmdhah
They were easy to prepare, but didn't taste any lemony flavor in them. Were not a hit at my house. I threw most of them away. I would not make them again.Debbie
They were easy to prepare, but didn't taste any lemony flavor in them. Were not a hit at my house. I threw most of them away. I would not make them again.
Debbie
Reviewed on Aug. 11, 2008 by 1refund
A little dry, but good. Felt it would have been better with a little more lemon. Either more zest or lemon juice. nh
Reviewed on Aug. 11, 2008 by RuthStew
I decided to try these for MY birthday. They were scrumptious, delish!! I highly recomemd them.Ruth
I decided to try these for MY birthday. They were scrumptious, delish!! I highly recomemd them.
Ruth
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