March 26th, 2013

Lemon Cupcakes with Lemon Cream Frosting

Lemon Cupcakes with Lemon Cream Frosting



When I first came across this recipe, it was an Easter Lemon Cake that was decorated with pansies.  But there were some problems with the recipe.  The icing was really thin, and because it was so thin, you couldn’t put much of it on the cake.  It just ran off the sides.  Not only that, there was way too much icing.  After I finished frosting the cake, I still had a bunch of leftover icing.  So I decided that the cake needed to be turned into cupcakes and the frosting needed to be thicker so that it could be piled on top.  My family also told me that the lemon flavor was too strong.  I cut back on the amount of lemon juice and added more powdered sugar so that the frosting would be thick enough to pipe it.  And I replaced the pansies with strawberries.

This was my very first attempt at frosting cupcakes by piping the frosting onto them, and this is what mine looked like on the first try.  It’s not hard to do, and with a little practice, you can probably make yours look better than mine.  Here is the YouTube video I used to learn how to do it.

However, I did not use a piping nozzle like she did in the video. I just used the piping bag without a nozzle since my bag  already has a built-in hole that’s about the right size for making these large swirls.  Your bag may be the same way, and if so, you really don’t need to purchase a nozzle.

Lemon Cupcake with Lemon Cream FrostingOne tip that I have is that if you are going to decorate the cupcakes with the strawberries, it’s best to place the strawberry on top of your frosting immediately after piping it rather than piping several of them and then putting the strawberries on. Otherwise, the frosting begins to harden and pushing a strawberry into it will result in some small cracks in the frosting.

Lemon Cupcakes with Lemon Cream Frosting

Posted under Desserts

9 Responses to “Lemon Cupcakes with Lemon Cream Frosting”

  1. These look so gorgeous and perfect for Spring! Your photo of them is just lovely!

  2. Gorgeous colour! These cupcakes look stunning.

  3. Your cupcakes look absolutely gorgeous!

  4. What size is your cake mix box? I have noticed the oz changing on many brands and was wondering how many oz of mix are in the cake mix boxes you use. Thanks. Any tips for using mixes with less oz?

  5. Staci, I actually don’t know how many ounces the cake mix was, but I usually use Duncan Hines or Pillsbury. And since I made that recipe recently, it’s probably the size that’s currently being sold. I’m sorry I can’t be more help than that.

  6. Hi there! I made these cupcakes for my Mother-in-law’s birthday & they were a hit, everyone LOVED them! I was asked to make a cake for another party tonight and was wondering if you’ve ever made this recipe in cake form? Thank you!

  7. Amber, I’m glad everyone liked the cupcakes. Yes, I have used this recipe as a cake. In fact, I mentioned in the post that when I first came across the recipe, it was an Easter Lemon Cake, but it had a few problems. I made some changes to the recipe, especially the icing, and I turned it into cupcakes. I bet you could turn it back into a cake without any problems.

  8. I am going to make your cupcakes for a bridal shower. I was wondering how far in advanced you think I could make them. Would they be ok if I made them the night before and iced them the morning of the party? What do you suggest?

  9. Jennifer, I think it would be fine to do it that way. I like the idea of waiting to frost them until the next day so that the icing will be fresh for the party, and that would be especially important if you are going to put the strawberries on them.

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