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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.

5 lemon cupcakes on platter

Click here to PIN Honey Lemon Chiffon Cupcakes!

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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 (affiliate link) in place of the usual chiffon cake vegetable oil. Or if you prefer, make these cupcakes with a 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!

piping lemon curd into 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.

firm egg whites on beater demo

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.
  • An easy tool for cutting out the holes for lemon curd, is the clever cute push-button strawberry huller. (Affiliate link.) 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. (Affiliate link.)
  • 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.)

cake platter with honey lemon chiffon cupcake display



For parties, potlucks and picnics, my Mom made a lemon chiffon cake that she didn’t have to frost. As soon as the cake came out of the oven, she’d poke a skewer all over, creating holes for the lemon sugar glaze soak. Mom used cake mix from a box, because cake mix is a busy woman’s friend. She would have loved these made from scratch lemon honey chiffon cupcakes.

After we all moved away, Mom kept a dwarf lemon tree on the back porch of her apartment, the house key hidden on one of the branches. If I could, I’d help myself to some of those lemons right now and bake a batch of lemon honey chiffon cupcakes.

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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Nutrition information is an estimate provided by an online nutrition calculator. The numbers will vary based on the quantity consumed, brands used and any substitutions. Numbers here do not include the lemon curd filling.

Filed under: Cakes, Recipes, Snacks, Sweets, Whole Grains

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7 comments

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

    • Letty

      Whole wheat, honey, eggs, lemon curd and olive oil 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

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