Comments on: Lemon Cupcakes with Raspberry Cheesecake

By: Lauren

Lauren — Sun, 05 Feb 2012 23:06:31 +0000

Have you ever tried substituting this with All Purpose Flour?

I am wondering how that would turn out

By: kate

kate — Thu, 23 Jun 2011 23:02:32 +0000

Jennifer — I certainly don’t see why not! Cake mixes are always pretty reliable and stand up well to adaptation. Let us know how it turns out!

By: jennifer

jennifer — Tue, 21 Jun 2011 18:46:15 +0000

Could I make this lemon cake mix?? I’m looking for a quick and dirty way to make these for the weekend!

By: Lemon Cupcakes with Pastry Cream and Raspberry Curd « Crustabakes

Lemon Cupcakes with Pastry Cream and Raspberry Curd « Crustabakes — Sat, 11 Jun 2011 11:21:12 +0000

[...] Lemon Cupcakes from Dash of Sass [...]

By: Just Cake Girl

Just Cake Girl — Wed, 29 Dec 2010 03:43:41 +0000

Very, very cute and i’m sure very, very yummy )

By: Rebecca

Rebecca — Fri, 12 Nov 2010 14:02:32 +0000

To those of you with baking woes, do you live at high altitude? This summer I was living above 8000 feet and found my cakes fizzling before my eyes or overflowing their tins. If you do, then this might explain some of the troubles. There are several websites with tips on how to get those cakes to stay upright, and explain the science of ‘why.’

Can’t wait to try these cupcakes!

By: Marisa

Marisa — Fri, 08 Oct 2010 23:36:03 +0000

Hello! I made these and they did come out de-lish but the same thing that happened to Julie happened to me! Also i filled them a bit too much because they over flowed. What size cupcakes are you making? Because i made 32 and like i said they were over filled!

Still a good recipe and will try it again with the new suggestions!

By: Sophia

Sophia — Tue, 07 Sep 2010 21:16:38 +0000

I made these cupcakes today. Amazing! I made a double batch with whole wheat flour. I also used portioned scoops to put the batter into the pan, I found that after your put the batter into the pan, gently slam the pan on the counter to settle the batter evenly. Next I used an exact 1/2 tablespoon scoop of the cheesecake topping and made sure to place it directly in the center of the batter, slightly making an indent for the batter with the scoop as I drop it in. And yes it is a perfect summer recipe!!!

By: kate

kate — Mon, 05 Jul 2010 16:44:09 +0000

Julie -- Fear not, I suspect that you aren't doing anything wrong! Part of the beauty of the traditional black bottom cupcake is that the cheesecake filling does sink down, almost making a hole in the middle of the cupcake. Take a look at Deb's version of the original. Frankly, I was surprised that my filling stayed on the top when I made these (if you look at some of the pictures you can see where it started to sink down and they sunk down even more as they cooled). I suspect that part of it had to do with the texture of the lemon cake (it's dense) and the cheesecake was very light and airy. My suggestion would be to make sure your cheesecake filling has been beaten very well (until it is light and airy). But just remember, they taste just as good with a little sunken middle, right?

By: Julie

Julie — Sat, 03 Jul 2010 07:00:04 +0000

Help! I have made these twice – and both times I end up with big holes in the middle of the cupcakes where the raspberry cheesecake falls to the floor. I tried pre-cooking the lemon batter the second time and they looked great when I took them out, but they still fell as they cooled. What am I doing wrong???