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Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Recipe courtesy Lori Jacobs, Cupcake Wars, 2011

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 21-30 of 61

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  • on March 15, 2012

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    Great cupcake- refreshing. I did change it- cut back the flour by 1/2c (still very gluteny and added 2TBS ground flax for texture. I also used 2C blueberries. There isn't enough lemon taste to the cupcake itself either, so will probably add more zest and add a little juice next time. Frosting... I also reduced the sugar in the frosting by 7C and added a whole lemon of juice and zest- the taste was great, but the frosting was still very soft, even refrigerated. But 5-10c of sugar is WAAAAYYY too much!

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  • on March 09, 2012

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    These cupcakes were way too dense and rose perfectly in the oven but sagged way in after they cooled. I ended up adding a lot more lemon in the cake too. I cut down the sugar in the frosting to about 7 cups but it wasn't thick enough and was way too sweet and I ended up with too much left. It was a waste of my ingredients and I won't be making this again.

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  • on March 08, 2012

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    Good tasting cupcake. More like a blueberry muffin texture...
    I added more lemon juice cause frosting was too sweet...
    Everyone enjoyed the cupcake....

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  • on March 07, 2012

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    These cupcakes are delicious!

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  • on February 27, 2012

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    These are really good! I did add a lot more lemon juice and cream cheese to the frosting. I also cut back on the powdered sugar. Not sure how much I used as I just added until I was happy with how sweet it was.

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  • on February 06, 2012

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    They were great. Adjudted cook time a little butthst was all. Everyone loved them

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  • on February 04, 2012

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    I think that these were good, the frosting was a little sweet but my family LOVED them!

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  • on February 01, 2012

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    The best ever!!!!!!!!!

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  • on January 30, 2012

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    Fabulous cupcakes!!!! I made them for my son's 1st birthday party and they were the talk of the party. The only thing that I changed was the amount of sugar in the frosting. I cut it back to like 9 cups and added a little more ream cheese. I cant wait to find a reason to make these cupcakes again

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  • on January 25, 2012

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    Great Flavor. The batter is dense but baked very well. They taste very close to a blueberry muffin. You only need about 8 cups of sugar for the frosting. I will make these cupcakes again. I gave 4 stars instead of 5 because it didn't have that "WOW" factor that I was looking for.

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