The Ultimate Lemon Cupcake!
Lemon chiffon cupcake, filled with lemon curd and frosted with lemon cream cheese icing
Start with the curd…
Lemon curd: (this is a half batch, ask me for larger batch recipe) 2 eggs 1/2 cup sugar 1/4 cup fresh lemon juice 1/8 cup butter or margarine, melted 2 teaspoons grated lemon peel Directions: In the top of a double boiler or metal bowl over a pot of water beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Chill in fridge.
Then the frosting….
Lemon Cream Cheese Frosting 1/8 cup butter, room temperature 4 ounces (1 /2 pkg) cream cheese, room temperature 3 tablespoons lemon juice or more to taste 2 teaspoons lemon zest 2-3 cups powdered sugar to taste
Cream together butter and cream cheese. Add vanilla and lemon zest, beating until smooth. Add powdered sugar and beat on medium for about 2 minutes, until frosting is light and fluffy.
Lemon chiffon cupcake: These cupcakes are so light and airy, be careful when folding your egg whites into the batter. Be sure to zest your lemon first, then juice it. You’ll get the best results with fresh lemon juice and the most delicious cupcakes ever.
1 ½ cups cake flour 1 cup sugar 1 tsp baking powder ¼ tsp salt 1/3 cup canola or vegetable oil 4 eggs, separated 1/3 cup water 1 ½ tsp grated lemon zest ¼ cup lemon juice, freshly squeezed 1 tsp vanilla ¼ tsp cream of tartar
Preheat oven to 325 F and prep 18 muffin cups with paper liners.
Sift together cake flour, ¾ of the cup sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, egg yolks, water, zest, juice and vanilla extract. Beat the mixture until smooth, about 3 minutes.
In another bowl, beat egg whites and cream of tartar until foamy. Slowly add sugar and beat until whites are glossy and smooth. Add whites in three portions to the batter mixture, folding gently until no streaks remain.
Pour about ¼ cup or more of batter into each muffin cup, should be about 1/8 inch below the tops of the liner. Bake for 28-32 minutes or until tops are golden and cupcakes test done with a toothpick.
Remove to a wire rack and allow to cool for 1 minute in pan. Remove cupcakes from the pan and let them cool completely b4 filling and frosting
Put your curd and frosting in decorating bags Cut a small hole in the top of each cupcake for the curd filling, or you can simply force it in, depending on how much filling you want.
Frost and serve …I find these don’t taste as good if you refrigerate them. 🙁
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