Sweet Lemon Chiffon Cupcakes With Sweeter Lemon Mousse Icing

Yum! 30

lemon cupcakesI love a lemon dessert. There, I said it. Yeah, chocolate's good, and obviously peanut butter's amazing, but as the weather heats up gets less frigid, I tend to skew more towards the fruiter-tinged sweets. Especially the lemon ones. They satisfy my sweet tooth, and don't leave me feeling like I ate the entire universe. And, of course, they're delish.

So, whaddya say, guys? Why don't we bake something lemony-sweet today in honor of spring's impending arrival? Why don't we bake Lemon Chiffon Cupcakes with Lemon Mousse Icing? I swear, they're really easy ...

Lemon Chiffon Cupcakes with Lemon Mousse Icing adapted from Lauren's Latest

Ingredients:

For the cupcakes

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 whole eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups all purpose flour
  • 1/2 cup milk

For the frosting

  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 cups powdered sugar
  • 3 tablespoons milk

Instructions:

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners and set aside.

2. In large bowl, whip butter and sugar together until light and fluffy. Stir in eggs, vanilla, and lemon zest. Scrape sides and whip again. Slowly stir in dry ingredients and then stream in milk. Scrape sides and mix until batter is just combined. Scoop by the spoonful into prepared muffin tins evenly.

2. Reduce oven temperature to 325 degrees and bake 20-25 minutes or until just baked. Remove from oven and cool completely.

3. For the frosting, whip cream until stiff peaks form. Remove from bowl and set aside. In the same bowl, whip butter, vanilla, lemon zest, and powdered sugar for about a minute. You just want to break the butter up in the powdered sugar. With the mixer on, stream in the milk until the frosting starts coming together. Scrape the sides and whip it on high for about 2 minutes. Fold in the cream carefully. Once it’s all incorporated, frost your cupcakes.

Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes , Sweet Treats  and Easter 2012 are pure eye candy. Yum!


Image via Vegan Feast Catering/Flickr

recipe a day

30 Comments

To add a comment, please log in with

Use Your CafeMom Profile

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Comment As a Guest

Guest comments are moderated and will not appear immediately.

Deb Taylor

why is there no print button or the ability to copy and paste?

Deb Taylor

oops.. NM.. it finally let me copy and paste to save it..


thx.


sounds yummy

Janet Hudson

You should ask before you steal someone's photographs! These are vegan cupcakes--the recipe is NOT for the cupcakes pictured. See my photo blog on FlickR...Vegan Feast Catering.

nonmember avatar Gretta

Soooo weird! Why use a vegan cupcake photo when there was pictures on the site you got the recipe from????

Janet Hudson

Thank you for adding the credit at the bottom, but I would still think about Gretta's comment.

Kwiat2 Kwiat2

I'm making these right now. I just read the comments and will be disappointed that they will not look at all like the pic. Thx.

carole76 carole76

Looks yummy, and I love lemon

Chari... Charizma77

Thanks, my mouth is watering just reading this

ceciliam ceciliam

I love lemon desserts! These sound so good!

1-10 of 30 comments 123 Last
F