When I look for new cupcake recipes I scour the internet. Typically I”ll find a recipe I think looks good and then tweak it a little based on my experience with other recipes. When I came across this Lemon Chiffon recipe at Calphalon I decided not to tweak a thing and I’m glad I didn’t. This recipe is delicious!
Lemon Chiffon Cupcakes (courtesy of Calphalon)
- 2 c. cake flour
- 1 1/2 c. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 8 egg yolks
- 1/2 c. vegetable oil
- 1/4 c. fresh lemon juice
- 1/4 c. milk
- 2 Tbsp. lemon zest
- 8 egg whites
- 1/2 tsp. cream of tartar
Lemon Cream Cheese Frosting
Makes enough to frost 12-15 cupcakes (I would recommend doubling it)
1/2 c. (one stick) unsalted butter-softened
1/2 c. softened cream cheese
Lemon juice to taste
1 lb. powdered sugar
1/2 tsp. salt
1/4 c. lemon zest for garnishing
Preheat the oven to 350°. Place paper cupcake liners in a cupcake pan. Combine the flour, sugar, baking powder and salt, stirring together to mix thoroughly. In a separate bowl, combine the egg yolks, vegetable oil, lemon juice, milk and lemon zest and mix together on low speed for 30 seconds. Gradually add the flour/sugar mixture to the egg mixture and mix together in short blasts to incorporate dry ingredients with the egg mixture. Scrape down the sides and mix for about 15 seconds to incorporate the ingredients well.
In a separate bowl, using clean, dry beaters, beat the egg whites and the cream of tartar together until stiff peaks form. Using a spatula fold in the egg whites very gently to create a light batter. Be careful not to overwork the batter. Pour the batter into the cupcake cups and bake for about 30-35 minutes or until the cake springs back when lightly touched.
Allow the cupcakes to cool in the pan for about 10 minutes before removing to cool completely before frosting.
Directions for Lemon Cream Cheese Frosting
In a mixing bowl, cream the butter, cream cheese and salt together until smooth. Add powered sugar, mixing thoroughly. Add lemon juice until you have achieved the taste/consistency you’d like. If the frosting is a little thick but has the desired “lemonyness” add a little bit of water to give it a thinner consistency.
Here are the items I used to achieve this above look (note: these are affiliate links)