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.

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Image via Vegan Feast Catering/Flickr

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