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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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Easter Lemon Crumb Cupcakes

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.

3 Responses

  1. […] This week started off with Easter festivities – brunch at my parents house.  I made delicious lemon cupcakes. […]

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