Go Back
Print Recipe
5 from 1 vote

Lemon Chiffon Cupcakes

There is something about these Lemon Chiffon Cupcakes that I cannot resist. I don't know if it's the light and airy cream cheese frosting, the soft moist cupcake, or the slightly sweet lemony deliciousness, but I could eat one after every meal.
Course: Dessert

Ingredients

  • Cupcake Ingredients
  • 1 1/2 C sugar
  • 1/2 C softened unsalted sweet cream butter
  • 2 tsp lemon juice 1 tblsp lemon zest
  • Cupcake Ingredients
  • 1 tsp vanilla extract
  • 2 1/4 C cake flour
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1 C buttermilk
  • 1/2 C oil
  • 4 large egg whites
  • 1 tsp Yellow food coloring
  • Frosting Ingredients
  • 1 C unsalted sweet cream butter softened
  • 1 C softened cream cheese
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1-3 tbs heavy whipping cream
  • 3 C powdered sugar + 1/2 cup extra

Instructions

  • Cupcakes
  • Preheat oven to 350
  • Line cupcake trays with liners.
  • Beat butter and sugar in a large bowl for 3 minutes until light and fluffy.
  • Add in lemon juice, zest, and vanilla extract, beat for one more minute until combined.
  • In a separate medium bowl, sift cake flour, baking powder and salt.
  • In another small bowl, use a whisk to mix together the egg whites, oil and buttermilk.
  • Slowly add a little of the flour mixture to the butter mixture, add a little of the buttermilk mixture. Switch off between adding the flour and buttermilk mixture, ending with the buttermilk mixture.
  • Beat for 2 minutes to combine all the ingredients thoroughly.
  • Fill the liners 3/4 of the way and bake for 20 minutes.
  • Frosting
  • Add all of the ingredients into a stand up mixing bowl and mix until combined.
  • If the frosting is too thick add in 1 tbsp of heavy whipping cream.
  • If the frosting is too thin add in powdered sugar, 1/4 cup at a time.
  • Pipe onto cupcakes.