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Lemon Honey Chiffon Cupcakes

Honey lemon chiffon cupcakes with creamy lemon curd centers, these cupcakes pop with lemon flavor! Peaking out of the tops, the bright yellow honey-sweetened curd gives you a hint of the flavor magic you’re about to taste.  

Lemon Honey Chiffon Cupcakes on cake platter

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Made with whole wheat flower and honey, these chiffon cupcakes have a wholesome quality and subtle rustic sweetness. For a  lovely mysterious fragrance use lemon olive oil in place of the usual chiffon cake vegetable oil. You can also use flavorless avocado or grapeseed oil.

Make the Honey Lemon Curd first. When the cupcakes are out of the oven and cool, cut some of the cake out of the center to hold the the lemon curd!

filling holes with lemon curd Lemon Honey Chiffon Cupcakes

What is chiffon cake?

Chiffon cakes are different than other cakes in that they’re made with oil instead of butter. Also, like in these chiffon cupcakes, the eggs are separated into yolks and whites. The whites, whipped to soft peaks, lighten the batter and help it rise. The egg yolks along with the vegetable oil make chiffon cakes both tender and moist.

stiff egg whites for Lemon Chiffon Cupcakes

My Mom used to make a lemon chiffon cake that she didn’t have to frost. When the cake came out of the oven, she poked a skewer all over, creating holes for the bright lemon sugar glaze soak. For parties, potlucks and picnics–it’s what she made for dessert. She used cake mix, because, as a very busy woman, cake mix was her friend. Mom would have loved these made from scratch lemon honey chiffon cupcakes.

Mom kept a dwarf lemon tree on her back porch, the house key hidden on one of the branches. If I could, I’d help myself to some of those lemons right now, to make these lemon honey chiffon cupcakes.

Lemon Honey Chiffon Cupcakes on platter closeup

Lemon Honey Chiffon Cupcakes recipe details:

  • This recipe uses white whole-wheat flour and a small percentage of arrowroot flour, which softens the mix. Instead of the whole wheat and arrowroot mixture, you can substitute 1 cup plus 2 tablespoons of cake flour
  • Arrowroot is completely tasteless, gluten-free, easy to digest, and works very well in baked goods, as in these honey lemon cupcakes. I use the white arrowroot powder made from a tropical root plant whenever a recipe calls for cornstarch. As a thickener, say in sauces, arrowroot becomes clear when cooked. And because it’s not a corn product–that’s good enough for me.

Piping lemon curd into Lemon Honey Chiffon Cupcakes

  • An easy tool for cutting out the holes for lemon curd, is the clever cute push-button strawberry huller. The huller neatly and quickly removes the perfect amount of cake. A curved serrated grapefruit knife works well too.
  • The easiest way to fill the centers of the cupcakes is with a pastry bag.
  • You can also drop the lemon curd in with a spoon. If you wish, using a fine sieve, sprinkle confectioners’ (powdered) sugar lightly over the cupcakes.
  • You will have egg whites leftover from making the curd: these cupcakes call for 2 yolks and 3 whites so you’ll need one of those whites. (I always freeze unused egg whites, to use later in chiffon cupcakes, meringues or as a glaze. Let thaw before using them. Figure 2 tablespoons of egg whites roughly equal 1 egg white.)

Lemon Honey Chiffon Cupcake with powdered sugar

Wishing you a fabulous week–get in the kitchen and bake something delicious!

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Lemon Honey Chiffon Cupcakes
Lemon Honey Chiffon Cupcakes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Small holes cut out of each lemony cupcake hold a spoonful of honey lemon curd that brings a tart pop of creamy lemon. These cupcakes freeze very well.
Course: Dessert
Cuisine: Vegetarian
Keyword: cupcakes, honey, lemon, lemon chiffon
Servings: 13 cupcakes
Calories: 138 kcal
Author: Letty Flatt
Ingredients
  • 1 cup white whole wheat flour
  • ¼ cup arrowroot or cornstarch (see note)
  • 1 teaspoon baking powder
  • 3/8 teaspoon fine sea salt
  • 1/4 cup olive oil (I used lemon olive oil)
  • ½ cup honey
  • 2 egg yolks , reserve whites
  • Zest of 2 lemons (about 1 tablespoon)
  • 3 tablespoons fresh squeezed lemon juice
  • 5 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3 egg whites (see note)
  • ¼ teaspoon cream of tartar
  • 24 tablespoons Honey Lemon Curd
  • Powdered sugar , if desired (see note)
Instructions
  1. Line 12 to 14 muffin cups with paper liners. Preheat oven to 350° F.
  2. Sift the flour, arrowroot starch, baking powder and salt into a large bowl.
  3. In another bowl, whisk the oil, honey, egg yolks, lemon zest, lemon juice, water, and vanilla.
  4. Add to the flour mixture and whisk until smooth.
  5. In a large bowl of a heavy duty mixer fitted with the whisk attachment, whip the whites on medium speed until foamy. Add the cream of tartar and continue whipping until the whites almost form firm peaks. To prevent overwhipping, remove from the mixer and finish whipping by hand. Do not whip until the egg whites are dry.
  6. Stir about 1/3 of the whites into the batter to lighten it. Gently fold in the remaining whites. Divide into lined muffin tins.
  7. Bake until the cupcakes are light golden and the tops spring back when gently pressed with a finger, 15-20 minutes. Cool.
  8. Cut a small hole out of the top of each cupcake. (see note) Fill the hole with Honey Lemon Curd.
Recipe Notes
  • Make Honey Lemon Curd first. Refrigerate or freeze the unused egg whites until you need them for these cupcakes. If the whites are frozen, let thaw. (2 tablespoons of egg whites roughly equals 1 egg white.)
  • Arrowroot lightens the whole wheat flour.
  • If you wish, sprinkle confectioners’ (powdered) sugar lightly over the cupcakes using a fine sieve.
Nutrition Facts
Lemon Honey Chiffon Cupcakes
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 30mg 10%
Sodium 81mg 3%
Potassium 75mg 2%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 10g
Protein 2g 4%
Vitamin A 0.8%
Vitamin C 1.7%
Calcium 2.5%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • Yum! I love anything lemon and sweet together. Now I wish I had one of those for breakfast… Reply · 5 May, 2015

    • Letty

      I have eaten them for breakfast too. Whole wheat, honey, eggs, lemon curd and olive oil all sound like breakfast to me. Reply · 5 May, 2015

  • Teri Thomas

    Your photos keep getting better and better! Yummm! Reply · 5 May, 2015

  • Sweet story and delicious looking! Reply · 5 May, 2015

  • That curd is so much nicer than frosting. GREG Reply · 6 May, 2015

  • My mom loved lemon too. She probably even made the cake your mom loved. I’m so glad I got to eat one of these luscious lemon cupcakes. They were scrumptious! Reply · 8 May, 2015

  • Dennis Halloran

    Our Family Home had a big yard and we had one or two of every kind of fruit tree. The prolific Lemon tree was first outside the entrance to the cellar, precursor to Mom’s dwarf Lemon Reply · 18 May, 2015

  • […] Lemon Honey Chiffon Cakes If you really adore lemon, this one’s for you…especially when small crevices in each moist and tender lemony cupcake are filled with a whole spoonful of honey lemon curd for a tart, mouth-pleasing surprise. […] Reply · 9 August, 2016

  • […] lemon curd on breakfast toast with reckless indulgence. I’ve put some aside for filling lemon chiffon cupcakes. See the yellow jewel-like shine on top hinting of the flavor bite inside on the cupcakes in the […] Reply · 15 March, 2018

  • […] Lemon Honey Chiffon Cupcakes by Letty’s Kitchen […] Reply · 11 April, 2018

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