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.
Ingredients
- 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
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 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.