Reader Interactions
Leave a comment
Comments
Pingbacks
-
[…] and to try something new as well! I decided to make these cupcakes from yourcupofcake. They are a Lemon Raspberry cream cupcake, a lemon cupcake with a raspberry cream cheese […]
-
[…] originally tried this with Your Cup of Cakes’ lemon raspberry cupcakes, but it works with any flavor from a […]
-
[…] Cupcake Recipe: Lemon Raspberry Cream Cupcakes […]
-
of wordpress, which is time spent doing…
too much of a good thing in my opinion.so, what if you could create a clone of your perfect wordpress installation, and have it at your disposal whenever you wanted to set up a new blog or website? this is hands…
I really want to try one of these! Love it!
How pretty these look . Which tip do you use for the swirls ?
Oh ok , I got my answer , just saw it now .
Any star tip about the same size as the 1M will work. Good luck!
I just made these for a ladies party tonight and they are SO very good! Very springlike and such a wonderful flavor. Thanks for the recipe!
I just made them with blackberry jam instead of raspberry because that's what I handy…they were delicious! Thanks for posting 🙂
whydo you use sour cream for every cupcake recipe??
Hi there. I stumbled upon your website when searching for Lemon Cupcakes… I want to make a Strawberry Lemonade cupcake for my co-worker’s retirement part this Friday. These cupcakes look really good, although I found a strawberry butter cream that I will use instead. (These looks amazing)! 🙂 … I have a question about the cupcakes. Do they make 30 regular sized cupcakes? Just curious on the amount, I know that the box says 24, but with adding the extra stuff to the mix, maybe it stretched out to 30? Thanks again, I cant wait to make these.
If you want to make smaller cupcakes, yes you can stretch it. It just depends how big you want them to be 🙂
First, let me say that these cupcakes taste delicious! My only problem was that, as my cupcakes cooled, they caved in in the middle. They were cooked through. Any ideas what I did wrong? I did use a hand mixer when adding in the sour cream ,cake mix, and pudding mix instead of stirring by hand. Could that be the problem? Thanks so much for your help!
Hm, not too sure. Maybe using the beater put too much air in the batter.
This were delicious! Any tips on how to make the icing less sweet? I find that if I used less powdered sugar the cream cheese is too soft.
Thanks!
Try a pinch of salt in your icing to cut that overly sweet taste.
I will immediately seize your rss as I can not to find your email subscription hyperlink or newsletter service. Do you’ve any? Please allow me recognize so that I could subscribe. Thanks.
I read this recipe and I’m not completely clear on how many it makes.. Does it make 12, 24, or 30? I really want to make them but I want to know how many I will be making. Thanks!
The recipe makes 20-24 depending on how large you make each one!
How can i add raspberry jam/perserves in the batter and it still rises. Should i swirl with a tooth pick?
Yes, swirl away!
I just saw this post on Pinterest & pinned it to my ‘recipes to try’ board. I love raspberries. Your cupcakes look delicious!
I am in the process of making these and also have sinking cupcakes. I’ve made cupcakes hundreds of times from box to from scratch and have never had this issue! I also didn’t beat them on high or too long, is because of the sour cream?
About how many cupcakes does this make?
20-24 cakes!
Can you use this to make an 8″ layer cake instead of cupcakes?