3 Reviews

The batter was thick like cookie dough instead of like cake or brownie batter. I tasted it with the frosting and without and I like it better without the frosting. The cupcakes came out more scone like instead of moist-like cup cakes. I would make it again for breakfast scones and add blueberries.

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CAROLYN C. April 03, 2016

This was an excellent recipe, but I only used a half cup of flour. As stated in the previous comment, it calls for too much flour and will end up making your cupcakes super dry. 1/2 cup of flour was more than enough.

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marilyn80s October 11, 2015

These were really nice cupcakes! The batter was quite thick which might be why the cupcakes turned out less moist than usual. They still had a lovely lemony flavour tho', and looked pretty too!

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Ginger Rose August 03, 2010
Lemon Cupcakes