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.
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.
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!