Today I am sharing these bright and gorgeous Lemon Chiffon Cupcakes. You might be wondering what is she thinking sharing a recipe that looks more like Spring then Winter. Hold on I have reason and don’t worry I am going to explain! Really though all you need to know is these are fabulous cupcakes and they taste like sunshine in your mouth!
Back to why I am featuring these Sun Filled Cupcakes in the end of November. Many of my readers know that we moved to Northern Norway a year and half ago to be closer to Mr. Viking’s family. When I say Northern Norway I mean pretty close to the top! Matter of fact yesterday was the last day that they sun will make it over the horizon! Yes you read that right! NO SUN! The sky will continue to lighten up a bit but in a week or so even that will be gone. So yesterday was the beginning of Mørketid (or dark times).
Here in Norway we traditionally celebrate occasions such as these with a boller. A boller is just a type of Norwegian Sweet Bun. They are very good in my opinion. However they are sometimes made with this yellow cream in the middle and it’s not a big hit in my family. Since we were saying good bye to the Sun I decided to make my Lemon Chiffon Cupcakes to help send it of properly!
These amazing cupcakes are so simple to make. They are full of that delicious lemon flavor and will make you feel like you are standing in a shooting beam of sunlight. They are very moist and were a big hit with the entire family.
- 1 1/2 C sugar
- 1/2 C softened unsalted sweet cream butter
- 2 tsp lemon juice, 1 tblsp lemon zest
- 1 tsp vanilla extract
- 2 1/4 C cake flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 C buttermilk
- 1/2 C oil
- 4 large egg whites
- 1 tsp Yellow food coloring
- 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 powder sugar + 1/2 cup extra
- 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 3/4 of the way and bake for 20 minutes.
- 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 powder sugar, 1/4 cup at a time.Pipe onto cupcakes
Lemon Chiffon Cupcakes
While I typically love sticking to traditional items this was one time I had to come up with a new tradition. Sometimes that is even better to create your own family traditions. I love everything about these cupcakes and everything they now symbolize! We hope those who live in other regions continue to enjoy the Sun and are thankful for the blessings it gives. In February we will welcome the Sun back with open arms.
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