Comments on: Raspberry Lemon Cupcakes

By: King for Su

King for Su — Mon, 30 Jan 2012 18:41:23 +0000

I love these original shape cupcakes. They don’t look like small cakes but like gourmet ice creams!

By: Francesca

Francesca — Tue, 20 Sep 2011 18:51:48 +0000

What tip did you use to frost your cupcakes? I use a standard M1 tip and I am bored of that.

By: Alysha

Alysha — Wed, 31 Aug 2011 22:41:39 +0000

I just made these and wow they are good! I’m usually not a fan of fruit cupcakes, but I am converted. Opens the cupcake world right up! I was unable to find raspberry extract so just used a whole 6 oz of raspberries, yummy! I didn’t have to add any milk either. I filled my pastry bag and let sit in the fridge for a few minutes while the cupcakes cooled, piped perfectly! Thanks so much for the recipe!

By: Emma

Emma — Sun, 28 Aug 2011 05:18:22 +0000

Does anyone know how to make this gluten free? i want to make them for a friend that cant have gluten?!?! a reply soon would be great!

By: Rachel

Rachel — Fri, 19 Aug 2011 03:26:41 +0000

These cupcakes are AMAZING!!! I LOVE your website!!

By: Juli

Juli — Wed, 10 Aug 2011 00:33:14 +0000

I don’t really like the texture of zest in my foods, is it possible to use a less amount of the zest and still have the desired taste?

By: Mari

Mari — Sun, 07 Aug 2011 03:29:06 +0000

I highlighted these cupcakes on my little blog at http://wadelmat.blogspot.com/ Thanks for sharing!

By: Jamie

Jamie — Tue, 02 Aug 2011 23:59:06 +0000

Joey-
The definitely show oil marks, but the cupcake recipe that I used does not give off a lot of oil, so I think that’s why they worked so well with this recipe. I honestly don’t remember where I bought them, but if you google “yellow tulip baking cups” you should be able to find them pretty easily. Best of luck to you!
–Jamie

By: Joey Peschong

Joey Peschong — Mon, 01 Aug 2011 20:56:25 +0000

Okay – so these are the prettiest cutest cupcakes I have ever seen. So, they inspired me to try my hand at decorating cupcakes. But first, I signed up for the local cake beginner decorating class. My normal frosting is to eat it from a can with a spoon. So here I am looking for those super cute yellow wrappers, thinking I am so going to impress my in-laws with this cute little cupcake for a snack. But when trying to find them on-line everyone said they don’t bake well, absorb the oil, turn brown in the oven yada-yada-yada. So where is the best place to find those little yellow papers and what is your trick to making them so beautiful?

By: shondra

shondra — Thu, 28 Jul 2011 00:02:27 +0000

I LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE these cupcakes! so moist and delicious. the frosting melted a little bit but i just put it in the fridge so they could set. i am TOTALLY making these again!!! so light and fresh. mmmmmmm amazing

By: Kelsey Pettit

Kelsey Pettit — Sat, 02 Jul 2011 19:15:01 +0000

These were absolutely delicious and a huge hit! Only a couple problems; you don’t specify the size of the lemons you used, so it’s hard to tell how much zest should actually be added; I love zest so I wound up putting in a LOT (two absolutely huge lemons’ worth), and it worked out great. Also, this recipe makes about 2x as much frosting as I needed, and even with 2 lbs of confectioner’s sugar it had to be kept in the fridge so the icing wouldn’t drip. But the frosting is delicious, so I’ll be looking for something else to bake so I can put this icing on top of it. Thanks for the recipe!

By: Stef

Stef — Tue, 14 Jun 2011 02:54:54 +0000

I love the look of these! This was the exact combination I was hoping to use for my mini cupcakes! I will be making these for my best friends wedding? How long do the cupcakes stay good for? And I wad hoping you could tell me what type of tip you used:) These look amazing!!

By: kyleen

kyleen — Sat, 11 Jun 2011 01:32:31 +0000

Wow these look delish and your photographs are so gorgeous. I have some strawberries in my freezer and I was wondering if the buttercream could be made with strawberries instead.