Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing cupcakes!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this cupcake. The fresh blueberries worked perfect with lemon cake. The frosting had a pretty strong lemon flavor so I adjusted that.The girls at the bridal shower I made these for loved them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were simply great!! Easy to make and delicious!!! My whole friends and family loved them. I added the juice of one lemon to the cupcake batter, and it gave them a nice soft lemon flavor. Also, I made just half of the frosting recipe, since it is really sugary and half a recipe was just enough to spread the frosting on each cake. Also I added a bit of purple food coloring to give them that nice color.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this! And so did the MAJ and LTC that I work for!! I think next time I will use food coloring for the frosting and not use so much flour. I think the flavor was good, but it was a little dry. Going to make these again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found that I was able to get 40 cupcakes, using a medium sized scoop, and my cupcakes came out full on top. I started at 16 minutes and decided 18 was the magic number for my batch. I did use regular sour cream and didnt measure out my blueberries, just used a full pint. It was in no way runny, so it made it really easy to scoop. I will add lemon juice next time. The zest is not really enough. I also made the frosting but cut WAY back on the powdered sugar. Yes, my frosting is runny, so I will have to experiment and find the "right" amount of sugar to butter/cream cheese ratio. But I found after 5c of sugar I was going into a diabetic coma. I did add the juice of two small lemons. As well as the zest of one of them. It made the frosting really "lemony". But honesly, it was a really good balance for the cupcake. These even impressed my husband who is more of a ice cream and cookie man.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed the recipe to the letter except for substituting greek yogurt for sour cream and used only 8 cups of powdered sugar in the frosting. These cupcakes were amazing!!! My family just moved them to the top of my best cupcake list. I was afraid of the texture being too much like a muffin but it was light and fluffy and moist. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Because I used a different frosting recipe, I am basing this review on just the cake itself. I thought it was amazing! The fresh blueberries made it like a muffin, but it was sweet enough to be a tasty desert! I hope to make it again soon! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cupcakes are really yummy, but definitely do not need that much sugar in the frosting! And cool the frosting before decorating the cupcakes. Also exchanged Greek yogurt and didn't add the vanilla to the batter. Very light and refreshing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hubby and I whipped this up with 2 changes. We substituted fresh raspberries for the blueberries and Greek yogurt for the sour cream. YUMMMMY!!!!

One piece of info I think the writers of the recipe should have included was whether the powdered sugar was measured BEFORE or AFTER sifting. If it was measured AFTER, then yes the measurement is correct. I always sift so 10 cps made sense to me and it worked for the recipe. It does make more than the suggested 24 but I filled the cups a little fuller so only got 36 and the cupcakes were nice and tall.

Only thing you can't skimp on with a recipe like this....FRESH lemon zest and juice makes all the difference in the world...DO NOT use that plastic lemon or freeze dried lemon zest if you want an incredible dessert.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cupcakes overall were delicious, but I made my own changes to the recipe. For the cupcake batter, I added the juice from the lemon in addition to the zest and also added 1tsp lemon extract for a tangier flavor. I found that 20 min was not enough time to bake (I also didn't drain my blueberries as well as I should have which could have played a huge roll in the baking time. Instead of the 20 min that the recipe calls for, I found 25-27 min to be more suitable. For the frosting, I added 1tsp of lemon extract (I wanted it more tart than sweet. For the amount of powdered sugar, I could use that many cups of sugar. I started off with one cup and tasted as I went along. I stopped at 3C, but I'm not a huge fan of overly sweet desserts/icing to begin with. I found the balance of sweetness to tangy tartness to my liking. Since I didn't use as much sugar, the icing didn't thicken up as much as I would have liked for it to, but I considered that a fair trade off for saving 7C of sugar.