Lemon Chiffon Cupcakes, Perfectly Sized

28 Feb

Lately, I’ve been dreaming of cake. So much so, that I make some form of cake every chance I get. I’m attributing this to the crazy diet I am on (details to follow) but until then, I am baking. Cakes. Lots. Of. Cake.

When you need cake, a good cookbook to turn to is Cupcakes, Cookies and Coffee Cakes. It’s full of beautiful photography and easy-to-make recipes–everything I’ve baked out of here has tasted like amaze sauce.

Like these yellow lemon chiffon cupcakes.

And, since the recipe for these is so straightforward, I even followed ALL THE DIRECTIONS. I sifted flour.

Well, I at least sifted for the first batch. And honestly? I don’t think it made a difference. But, I did get this super-cool flour sifter last week that I needed to try out. It’s from Progressive International and the best part about it is the attached bottom bowl–which catches the flour as you sift. Amaze sauce. I may become a sifting convert.

If you’re wondering why my cupcakes are so perfectly sized and rounded, the answer is a tip I picked up from My Baking Addiction–use an ice cream or cookie scoop to portion out the batter. For the cupcakes above, I used the OXO Large Cookie scoop.

See? It even makes them look good while they’re waiting to get baked in the pan.

I may also own the OXO scoop in small and medium…don’t judge. Every girl needs multiple ice cream scoops, right?

The frosting is equally easy to make–butter, lemon juice and confectionaries’ sugar. YUM. The lemon flavor isn’t overpowering, just enough to balance out the sweetness of the sugar.

I took a break from piping today and instead did a swirly-type maneuver with an icing knife.

My one and only complaint with this recipe is that it doesn’t make a lot of batter. I got 9 cupcakes from a single batch. However, it is right-sized if you’re looking to try a new flavor or simply just don’t want to make multiple dozens.

Pucker up and enjoy!

Cupcake recipe:

  • 8 tablespoons butter or margarine, softened
  • 1/2 cup superfine sugar
  • 2 eggs, slightly beaten
  • 2 tablespoons milk
  • Finely grated rind of 1/2 lemon
  • 3/4 cup self-rising flour
  • 1/2 teaspoon baking powder

Sift together the flour and baking powder. Combine the remaining ingredients and mix until smooth. Slowly add in the sifted flour, until just moistened. Bake at 375F for approximately 20 minutes, or until your cupcakes are done.


  • 6 tablespoons butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cup confectionaires’ sugar

Beat ingredients together until smooth and creamy. Adjust lemon juice and sugar, to taste and for frosting consistency. Frost cupcakes and enjoy.


2 Responses to “Lemon Chiffon Cupcakes, Perfectly Sized”

  1. Molly Fien March 30, 2013 at 5:50 pm #

    if I don’t have self rising flour what can I do to make these tonight for Easter tomorrow??

    • cakerypapery March 30, 2013 at 6:07 pm #

      Self rising flour has baking powder in it- you are probably good to use regular flour and add a little extra baking powder to the recipe.

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