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    You are in: Home / Recipes / Lemon Cream Cupcakes Recipe
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    Lemon Cream Cupcakes

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 27, 2012

      The batter is very thick, but the texture is great after baked. I also used lemon juice instead of the zest, mostly because it's what I had available, and it worked great. Not too lemony, but still satisfied my lemon craving. I'll make these again.

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    • on June 29, 2008

      The cupcakes were delicious. I like a lot of flavor, so I added lemon juice instead of just the zest. Great texture. I didn't make the frosting because I was concerned about the heat level where I was taking them. So I stuck with the Wilton's buttercream recipe from their website with and used lemon juice to thin it down to the right consistency instead of milk.

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    • on July 17, 2005

      I have a huge cravings for citrus deserts and this recipe satisfies them all. The cake has just the right amount of lemon flavor for the average "sour" tooth (although personally, I would add a bit more)and the icing adds that extra kick. It is buttery and so lemony. I would like to try this recipe with other citrus fruit like, oranges.

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    Nutritional Facts for Lemon Cream Cupcakes

    Serving Size: 1 (2061 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 242.3
     
    Calories from Fat 98
    40%
    Total Fat 10.9 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 45.9 mg
    15%
    Sodium 189.3 mg
    7%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 0.4 g
    1%
    Sugars 22.7 g
    91%
    Protein 2.5 g
    5%

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