Lemon Chiffon Cupcakes

Lemon Chiffon Cupcakes

Lemon Chiffon Cupcakes

Lemon Chiffon Cupcakes

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 tsp Lemon, zest
  • Refrigerated

    • 4 Egg whites, large
  • Condiments

    • 3 tsp Lemon juice
  • Baking & Spices

    • 1 tbsp Baking powder
    • 2 1/4 cup Cake flour
    • 1 tsp Food coloring, Yellow
    • 3 cup Powdered sugar
    • 1/2 tsp Salt
    • 1 1/2 cup Sugar
    • 2 tsp Vanilla
  • Oils & Vinegars

    • 1/2 cup Oil
  • Dairy

    • 1 cup Buttermilk
    • 1 1/2 cup Cream butter, unsalted sweet
    • 1 cup Cream cheese
    • 1 tbsp Heavy whipping cream

Found on

Description

Product, Entertainment, & Travel Reviews

There is something about these Lemon Chiffon Cupcakes that I cannot resist. I dont know if its 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
  • 1½ C sugar
  • ½ C softened unsalted sweet cream butter
  • 2 tsp lemon juice, 1 tblsp lemon zest
  • Cupcake Ingredients
  • 1 tsp vanilla extract
  • 2¼ C cake flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • 1 C buttermilk
  • ½ 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 + ½ cup extra

Directions

  • 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 to thick add in 1 tbsp of heavy whipping cream.
  • If the frosting is to thin add in powdered sugar, ¼ cup at a time
  • Pipe onto cupcakes
kellystilwell.com

kellystilwell.com

286 0
Title:

Lemon Chiffon Cupcakes - Virtually Yours

Descrition:

There is something about these Lemon Chiffon Cupcakes that I cannot resist. I don't know what it is, but I could eat one after every meal!

Lemon Chiffon Cupcakes

  • Produce

    • 1 tsp Lemon, zest
  • Refrigerated

    • 4 Egg whites, large
  • Condiments

    • 3 tsp Lemon juice
  • Baking & Spices

    • 1 tbsp Baking powder
    • 2 1/4 cup Cake flour
    • 1 tsp Food coloring, Yellow
    • 3 cup Powdered sugar
    • 1/2 tsp Salt
    • 1 1/2 cup Sugar
    • 2 tsp Vanilla
  • Oils & Vinegars

    • 1/2 cup Oil
  • Dairy

    • 1 cup Buttermilk
    • 1 1/2 cup Cream butter, unsalted sweet
    • 1 cup Cream cheese
    • 1 tbsp Heavy whipping cream

The first person this recipe

kellystilwell.com

kellystilwell.com

286 0

Found on kellystilwell.com

Virtually Yours

Lemon Chiffon Cupcakes - Virtually Yours

There is something about these Lemon Chiffon Cupcakes that I cannot resist. I don't know what it is, but I could eat one after every meal!