Brownies and Zucchini

For Easter this year, I made cupcakes.  I usually get the task of making some kind of dessert, which is completely fine with me.  Dessert is the thing that I enjoy making the most, and probably also the thing I enjoy eating the most.

I chose to make these Lemon Crumb cupcakes.

Mine don’t look as pretty as the ones in the recipe because I didn’t have my cake/cookie/cupcake decorating supplies handy, but I still think they look pretty good.

They were a little bit more than your standard cupcake because they have that crumble on top.  (and it isn’t just a streusel topping, it is actually crunchy cupcake crumbles!)  The main cupcake recipe though is pretty basic.  Lemon is a flavor that definitely screams Spring to me, so I almost always choose something lemon flavored to make for Easter brunch.

Ease: A-, making the cupcakes isn’t difficult, but there is an extra step in there to make the crumb topping.
Taste: B, the texture and flavor was more like a muffin than a cupcake, but they weren’t bad.  I think they could’ve been more lemony – but I’m a big fan of lemon flavored desserts.  Also of note, they seemed to dry out pretty quickly.  I made them the day before Easter, and by brunch on Easter they were definitely not as moist as they were fresh out of the oven.

Would I make them again? I’m not sure.  I think if I did, I would add more lemon zest/juice into the batter, leave off the frosting, and call it a muffin.

Filed under: Cupcakes, Dessert Tagged: | cupcake, easter, lemon, recipe