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4.84 from 6 votes

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


  • Cupcake Ingredients
  • 1 ½ C sugar
  • ½ C softened unsalted sweet cream butter
  • 2 teaspoon lemon juice 1 tblsp lemon zest
  • Cupcake Ingredients
  • 1 teaspoon vanilla extract
  • 2 ¼ C cake flour
  • 1 Tbs baking powder
  • ½ teaspoon salt
  • 1 C buttermilk
  • ½ C oil
  • 4 large egg whites
  • 1 teaspoon Yellow food coloring
  • Frosting Ingredients
  • 1 C unsalted sweet cream butter softened
  • 1 C softened cream cheese
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1-3 tbs heavy whipping cream
  • 3 C powdered sugar + ½ cup extra


  • 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 ¾ 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 tablespoon of heavy whipping cream.
  • If the frosting is too thin add in powdered sugar, ¼ cup at a time.
  • Pipe onto cupcakes.