Comments on: Lemon Cupcakes

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 16:54:11 +0000

In reply to Christine Porter. Hi Christine! No, that definitely isn't normal I know you said you followed the recipe, but did you accidentally use low-fat or spreadable cream cheese? That is typically the main culprit for a runny frosting here. Adding more sugar and chilling the frosting should help thicken it up some.

By: Christine Porter

Christine Porter — Sat, 09 May 2026 21:40:42 +0000

I made the frosting exactly as your instructions stated but the frosting was way too soft to pipe onto the cupcakes. Is that normal or do I need to adjust something?

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 17:30:26 +0000

In reply to Rebecca Rapp. Hi Rebecca! This frosting is pretty pipe-able. You can see how it holds up on top of the cupcakes. I'm not sure exactly what you are trying to do so I can't say for sure how it would turn out.

By: Rebecca Rapp

Rebecca Rapp — Sat, 28 Mar 2026 23:42:33 +0000

Hi, I’m hoping to make these for Easter and use different piping tips with the frosting to make a duck I saw elsewhere. Would this frosting work for that or would you need regular buttercream?

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 17:15:13 +0000

In reply to Sue. Hi Sue! I'm not sure you will have quite enough batter for a 2 layer 6 inch cake but the batter will be fine to bake in a 6 inch pan. I'm not sure on a bake time. Enjoy! :)

By: Sue

Sue — Sun, 15 Mar 2026 20:18:41 +0000

can this make 2 6-inch layer cake?

By: Clayton Morrow

Clayton Morrow — Wed, 11 Feb 2026 06:55:06 +0000

In reply to Clayton Morrow.

These are incredible! I went ahead and used AP Flour and they turned out perfecto! Your recipes are always the best, Thanks Sam!

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 03:01:02 +0000

In reply to Clayton Morrow. Hi Clayton! If you weigh it the substitution is 1:1. The cake flour will produce a lighter, more delicate crumb.

By: Clayton Morrow

Clayton Morrow — Fri, 06 Feb 2026 19:12:55 +0000

In reply to Rosemary. Hey Sam, I was just curious on this receipe, if you use Cake Flour is it a 1:1 substitution? and what is the difference in the final product?

By: Rosemary

Rosemary — Sat, 26 Jul 2025 10:01:13 +0000

In reply to Sam Merritt. Thanks Sam! I actually ended making the cupcakes as cupcakes and I'll be making your raspberry buttercream to go on top tomorrow! The cupcakes came out great, and I can't wait to share them. Thanks for another fantastic recipe :)

By: Sam Merritt

Sam Merritt — Thu, 17 Jul 2025 02:14:30 +0000

In reply to Rosemary. Hi Rosemary! I actually have a lemon cake you can try. I'm not sure on the bake time in a square pan though. I haven't personally tried it. Keep an eye on it as it bakes. :)

By: Rosemary

Rosemary — Mon, 07 Jul 2025 09:36:52 +0000

Hi Sam! Thanks for all your amazingly delicious recipes. How would I adjust the bake time if I make the recipe as a cake in a square cake pan instead? Thank you 🙂

By: Sam Merritt

Sam Merritt — Fri, 27 Jun 2025 13:34:18 +0000

In reply to Amanda. I'm so sorry to hear this happened, Amanda! It sounds like it could have potentially been over-mixed. :(

By: Amanda

Amanda — Fri, 27 Jun 2025 02:43:57 +0000

In reply to Sam.

I made these tonight and I’m not sure what I did wrong. They came out dense. I made a double batch and cooked them for almost 20 mins. I thought I over cooked them until I ate one and is seemed undercooked. 🙁

By: Sharon

Sharon — Sat, 03 May 2025 13:41:00 +0000

In reply to Kristina. try 10 minutes then add 1- 2 minutes ,then if not fine add 1 minutes at a time till done

By: Erie Berry

Erie Berry — Tue, 15 Apr 2025 18:56:42 +0000

These were soooo good. I baked them for birthdays at work and got good reviews. They have such a fresh, tart, lemon flavor. My batter was a bit lumpy because I didn’t want to over-mix. I was a bit nervous about that but it was OK. I usually like LOTS of frosting but found that 1 batch was plenty for a double batch of cupcakes. I didn’t use an icing bag/tip though, maybe that makes a difference. Thank you for another keeper, Sam!

By: Sam

Sam — Wed, 05 Mar 2025 21:40:35 +0000

In reply to Marie. Hi Marie! Lemon extract really makes the flavor here. Lemon juice won't give you quite the flavor you are looking for.

By: Marie

Marie — Tue, 04 Mar 2025 15:33:36 +0000

I am making your lemon cake next month and was wanted this lemon icing for the piping. Can I use fresh squeezed lemon juice instead of lemon extract?

By: Sam

Sam — Mon, 11 Nov 2024 16:09:40 +0000

In reply to Coleen Steele. Hi Coleen! I haven't personally tried it. It's worth noting that orange is a little different than lemon and it could alter the structure of the cupcake, but I think it's definitely worth a shot here. :)

By: Coleen Steele

Coleen Steele — Sun, 10 Nov 2024 19:28:42 +0000

Hi there love this recipe the lemon cupcakes came out great. Was looking through all your cupcake recipes and I didn’t see an orange version. Was wondering if I can use orange zest and orange juice to substitute for the lemon in this recipe and leave everything else the same? Thanks so so much for all your great recipes.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 03 Jun 2024 14:44:12 +0000

In reply to Kristina. Hi Kristina! The bake time will be less, but we aren't exactly sure what it will be without trying it ourselves. We recommend you keep a close eye on them

By: Kristina

Kristina — Mon, 03 Jun 2024 03:13:19 +0000

How should the baking time be adjusted for 24 mini cupcakes instead of 12 regular size cupcakes?

By: Sam

Sam — Thu, 30 May 2024 01:06:53 +0000

In reply to Sara. Hi Sara! I think they would be lovely together! :)

By: Sara

Sara — Tue, 28 May 2024 14:53:10 +0000

I love the blueberry frosting recipe. I am wondering if a lemon cupcake batter would work well with the frosting. Or would it take away from the blueberry frosting flavor.

By: Sam

Sam — Mon, 15 Apr 2024 01:35:32 +0000

In reply to Laura. Hi Laura! I think your lemon juice will work just fine here. :)