Comments on: Lemon Blueberry Cupcakes

By: Haley

Haley — Thu, 21 May 2020 22:01:57 +0000

Would these cupcakes freeze well and thaw out for me to put icing on them?

By: Daniele

Daniele — Sat, 27 Jan 2018 01:42:48 +0000

If i want to keep these for a family of four, how should i store them? BTW the cupcakes turned out A-mazing! Myself and my husband are floored!! Delicious! I have them open on a baking sheet in the fridge. I was thinking of putting them in a container sealed shut on the counter? Any suggestions?

By: Mary

Mary — Tue, 04 Jul 2017 13:01:59 +0000

These are lovely cupcakes! When I made them, though, some came out perfectly smooth and beautiful on top, and some seems to be wet looking with little holes ( The size of the crumb, just sank into the tiny air pockets on the top). Have you ever encountered this with this or any other cupcake recipe? I wondered if it was from letting the batter sit while the first batch cooked in the oven, because I could not fit them all at once. Advice appreciated!

By: Ashley Marie Swirsky

Ashley Marie Swirsky — Thu, 19 Jan 2017 19:19:26 +0000

Hello! I can’t wait to try these for my boyfriends birthday, but I have a question… I don’t have a stand mixer. Can I use a regular hand held one?

By: Carrie Sellman

Carrie Sellman — Thu, 20 Oct 2016 16:39:57 +0000

In reply to Mayra M.. Absolutely Mayra. The icing itself can be stored in the refrigerator for several days. Just give it a light whip with the mixer again before trying to frost the cupcakes. Once the cupcakes are assembled, they will keep in the refrigerator for a day or two.

By: Carrie Sellman

Carrie Sellman — Thu, 20 Oct 2016 16:36:40 +0000

In reply to Jennifer. Sorry Jennifer. Right now, we do not have a print recipe feature in place. The best way to print just the recipe is to use your print preview option and select just the pages with the recipe, excluding the writeup and ads.

By: Mayra M.

Mayra M. — Tue, 21 Jun 2016 20:56:02 +0000

In previous comments, you’ve mentioned the icing can be chilled…can it be chilled longer than 30 minutes, perhaps overnight or 3-4 hours before serving?