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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

Click here to PIN Honey Lemon Chiffon Cupcakes!


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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Nutrition Facts
Lemon Honey Chiffon Cupcakes
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 30mg10%
Sodium 81mg4%
Potassium 75mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 40IU1%
Vitamin C 1.4mg2%
Calcium 25mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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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