Comments on: Lemon Filled Cupcakes

By: Lynn

Lynn — Mon, 14 Jul 2025 11:10:18 +0000

In reply to Jennifer. Thank you, Jennifer! I love the creativity and I'm so glad it worked out so well for you :)

By: Jennifer

Jennifer — Fri, 11 Jul 2025 15:31:24 +0000

i love ALL things lemon- I was super excited to try this version out. I bake often, so I greatly appreciate the weights here, thank you! i ended up combining this with the lemon blueberry cupcake because i had some trader joes lemon curd on hand (its a great option if you dont make your own! nice and tart, better than other store brands that fall flat) and blueberries that needed get used up – i made them gluten free for a friend using King Arthur 1:1 no other edits in the recipe- ya’ll. amazing. I ended up with 12 full size cupcakes and 12 mini cupcakes which was perfect. I put lemon curd in each cupcake, for the mini i just spooned a tiny amount on top and then piped icing over it. The only note I have is that I love icing, and from pictures I was concerned the recipe would not be enough so i did make a little more icing and ended up putting in more curd and a little fresh lemon juice to make it a little tarter. One of the best cupcakes I have made in a long time, several friends have said this is the best dessert I have made for them and one has already requested I make for all future parties haha! I will for sure make this combination again. I just found your site and cannot wait to try more recipes. thank you thank you!

By: Lynn

Lynn — Sun, 29 Jan 2023 00:20:54 +0000

In reply to Jess.

Hi, Jess– if your cupcakes were greasy, it’s likely that your butter was too warm. Room temperature butter is typically cooler than most people think, and if it’s past room temperature, it will usually yield greasy results. Butter that is too soft will also mean that creaming it with the sugar won’t get as light and fluffy as it needs to be to maintain fluffy structure. Next, too much flour can yield a dense cupcake, which is why I emphasize weighing your flour to be sure you have the perfect amount tested in the recipe. If you can be 100% sure your butter was the correct temperature and texture and you weighed your flour, then we can troubleshoot something else. Thanks for trying them out!

By: Jess

Jess — Sun, 29 Jan 2023 00:03:33 +0000

Very dense. I wanted to like these and flavor was just OK but they were very dense and greasy

By: Lynn

Lynn — Mon, 06 Dec 2021 21:18:51 +0000

In reply to Caitlin. Hi, Caitlin-- I have not personally tried these with a GF flour, but GF flours have come a long way, and any GF all-purpose flour that can be used 1:1 should work just fine here. Let me know how it works out if you try it!

By: Caitlin

Caitlin — Mon, 06 Dec 2021 20:58:23 +0000

Do you think it would work subbing gluten free flour?

By: Lynn

Lynn — Sun, 30 May 2021 11:41:37 +0000

Haha, you are TOO SWEET, Amy! xo

By: Radha

Radha — Fri, 28 May 2021 21:18:45 +0000

The cupcakes are stunning, both in looks and flavors! This is a perfect dessert for lemon lovers. I need to try this soon. Thanks for sharing the recipe.

By: Rebecca

Rebecca — Thu, 27 May 2021 16:22:57 +0000

I’m in heaven over these cupcakes. Oh the Lemon never ends and I need more!

By: Lynn

Lynn — Thu, 27 May 2021 12:05:43 +0000

In reply to Wendy Klik. The curd surprise is the best part!

By: Wendy Klik

Wendy Klik — Thu, 27 May 2021 11:25:43 +0000

OH MY YUM….love that curd surprise inside. These are perfect for a baby shower or any Spring or Summer celebration. They may make an appearance over Memorial Day Weekend here.

By: Nancy W.

Nancy W. — Tue, 25 May 2021 11:09:09 +0000

These were really easy and great taste. I added a few drops of yellow food color in batter and frosting. Also, baking time a few minutes longer.