Comments on: Fruit-Filled Lemony Cupcakes with Lemon Buttercream

By: Cassidy

Cassidy — Sun, 05 Sep 2010 23:10:27 +0000

I made these cupcakes, with a few variations, and posted the results on my blog. I love your site and look forward to trying more recipes.

By: Lindsay

Lindsay — Fri, 17 Jul 2009 15:33:04 +0000

I still love the SMB, but I’ve had a few too many failures with it, and I hate wasting good ingredients. American buttercream, while very very sweet, is pretty darn hard to mess up. I made the decision to use only american buttercream for the wedding cupcakes, which is why most of my recent recipes use it rather than the meringue frosting. You could easily use this cupcake base with a lemon swiss meringue frosting – I’d be divine!!

By: Eleana

Eleana — Fri, 17 Jul 2009 15:21:08 +0000

I’ll definitely make these, especially if they compare to the Strawberry-Lemonade ones – they are pretty unbelievable. Do you not use the Swiss buttercream anymore? There is so much less sugar in there and it’s so fluffy … must be what clouds taste like.

By: Estee

Estee — Fri, 05 Jun 2009 15:28:25 +0000

I just wanted to say THANK YOU for this amazing recipe!! They made my grandmother’s 80th birthday very special. Thank you ever so much!!!

By: The Food Hunter

The Food Hunter — Fri, 10 Apr 2009 00:36:13 +0000

These look yummy!